Mexican Soup

Rating: 3.5 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Try this thick main-dish soup--full of chickpeas, tomatoes, lean ground beef and spices--with cornbread.

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Recipe Summary test

total:
2 hrs 30 mins
Servings:
8

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and saute until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.

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  • Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.

Nutrition Facts

Per Serving:
181 calories; protein 11.6g; carbohydrates 25.1g; dietary fiber 6.7g; sugars 10.8g; fat 5.1g; saturated fat 1.3g; cholesterol 18.4mg; vitamin a iu 6231.5IU; vitamin c 42.8mg; folate 62.6mcg; calcium 71mg; iron 2.6mg; magnesium 47mg; potassium 865.6mg; sodium 311.3mg; thiamin 0.2mg.
Exchanges:

1/2 starch, 3 vegetable, 1/2 lean meat

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