Cheesy Mexican Tortilla Soup with Broken Spaghetti and Tortilla Chips

  , ,   ,

November 8, 2017

0.0
  • Prep: 15 mins
  • Cook: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Yields: Serves 4 to 6

Ingredients

50 mL olive oil

100 grams onion, minced

20 grams garlic, minced

250 grams ground beef or ground chicken

20 grams Cajun seasoning

15 grams cumin

1 can red kidney beans or chickpeas in can

100 grams celery, diced

100 grams carrots, diced

250 grams diced tomatoes

2 liters water or stock

200 grams leftover uncooked pasta

salt and pepper, to taste

For the garnish

200 grams mozzarella cheese, grated

100 grams sour cream

1 pack tortilla chips

1 wedge lime

Directions

In a stockpot, heat the olive oil and sauté the onions, garlic, and minced beef. Season with Cajun spice and cumin, then add the kidney beans, diced celery, diced carrots, and diced tomatoes. Continue stirring.

Add the water or stock and cover the pot until it boils. Add the pasta, and continue simmering until the pasta is cooked.

To serve, place in individual bowls. Top with grated cheese, sour cream, and tortilla chips. Place a wedge of lime on the side to finish.

Cheesy Mexican Tortilla Soup with Broken Spaghetti and Tortilla Chips
(Featured in April - May 2017 Issue)

Enjoy access to Breakfast Magazine right on your mobile! Sign up now and get your FREE digital copy!

00:00

0 Reviews

All fields are required to submit a review.