
Yields:
10 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 50 mins
Frying the tortilla strips is totally optional, but ridiculously delicious. If you're short on time, sub in crushed tortilla chips!
Looking for a drink pairing? Try our favorite Blueberry Lemonade Margaritas!
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Ingredients
For the meatballs
- 1 1/2 lb.
ground beef
- 1 cup
shredded Mexican cheese
- 2 Tbsp.
freshly chopped cilantro, plus more for garnish
- 1
cloves garlic, minced
- 1
jalapeño, finely chopped
- 1
large egg
- 1 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
- 1 Tbsp.
vegetable oil
For the soup
- 1 Tbsp.
extra-virgin olive oil
- 1
medium onion, chopped
- 1
red bell pepper, chopped
- 4
cloves garlic, minced
- 1 Tbsp.
chili powder
- 2 tsp.
dried oregano
- 2 tsp.
ground cumin
Kosher salt
Freshly ground black pepper
- 1 1/2 cups
fresh or frozen corn
- 1
(28-oz.) can diced fire-roasted tomatoes
- 4 cups
low-sodium chicken broth
- 1
bay leaf
Vegetable oil, for frying
- 4
small corn tortillas, sliced into thin strips
Juice of 1 lime
Directions
- Step 1Make meatballs: In a medium bowl, combine ground beef, cheese, cilantro, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
- Step 2In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
- Step 3Make soup: In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic, chili powder, oregano, and cumin and cook until fragrant, about 1 minute more. Season with salt and pepper.
- Step 4Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes.
- Step 5While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8" layer of vegetable oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and immediately season with salt.
- Step 6Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.
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