Ingredients with Measurements:
- 1 lb ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (4 oz) diced green chilies
- 1 can (10 oz) enchilada sauce
- 4 cups beef broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheddar cheese, for topping
- Sour cream, for topping
- Fresh cilantro, chopped, for topping
Special equipment needed:
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, brown the ground beef over medium-high heat until fully cooked.
2. Add the diced onion, green bell pepper, and minced garlic to the pot and sauté until the vegetables are tender.
3. Add the diced tomatoes, black beans, corn, green chilies, enchilada sauce, beef broth, cumin, chili powder, salt, and pepper to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to meld together.
5. Serve the soup hot, topped with shredded cheddar cheese, a dollop of sour cream, and fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for browning the ground beef
- Low heat for simmering the soup
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 350
- Fat per serving: 16g
- Carbohydrates per serving: 27g
- Protein per serving: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef.
- Red bell pepper can be substituted for the green bell pepper.
- Pinto beans can be substituted for the black beans.
- Fire-roasted tomatoes can be substituted for the diced tomatoes.
- Red enchilada sauce can be substituted for the green enchilada sauce.
Variations:
- Add a can of diced potatoes for a heartier soup.
- Use vegetable broth instead of beef broth for a vegetarian version.
- Add a can of hominy for a more authentic Mexican flavor.
- Top the soup with crushed tortilla chips for added crunch.
Tips and tricks:
- To save time, prep the vegetables ahead of time and store them in the refrigerator until ready to use.
- Use a lean ground beef to reduce the fat content of the soup.
- If the soup is too thick, add more beef broth to thin it out.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with the toppings arranged on top for a colorful presentation.
Garnishes:
- Shredded cheddar cheese
- Sour cream
- Fresh cilantro
- Crushed tortilla chips
Pairings:
- Serve the soup with a side of warm cornbread or tortillas.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more beef broth to thin it out.
- If the soup is too thin, let it simmer for a longer period of time to allow the liquid to reduce.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
- Hamburger soup is a classic comfort food that has been enjoyed for generations. This Mexican-inspired version adds a spicy twist to the traditional recipe.
Flavor profiles:
- This soup is savory, spicy, and hearty, with a rich tomato-based broth and a hint of smoky cumin and chili powder.
Serving suggestions:
- Serve the soup hot with a side of warm tortillas or cornbread for a satisfying meal.
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Region: Mexican