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)
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