Hearty Mexican Picadillo Soup
This healthy Mexican picadillo soup is a hearty, tomato-based broth with ground beef, vegetables, herbs, and spices, all in one comforting bowl.
Servings: 4 people
Calories: 539kcal
Ingredients
- 1 pound ground beef lighter than original
- 6 cups beef broth
- 2 tablespoons olive oil
- 3 potatoes medium, peeled and diced (about 2.5–3 cups)
- 4 Roma tomatoes chopped (or about 2 cups chopped tomatoes)
- 1 bell pepper chopped
- 1 jalapeño pepper finely chopped (optional)
- 1 large onion chopped
- 3 cloves garlic minced
Herbs and Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until fragrant, then add the ground beef and cook until it is browned. Cook, breaking it up with a spatula, until thoroughly browned.1 pound ground beef, 2 tablespoons olive oil, 1 large onion, 3 cloves garlic
- Stir in the bell peppers, jalapeño, and tomatoes, cook for about 5 minutes, until softened.4 Roma tomatoes, 1 bell pepper, 1 jalapeño pepper
- Next, mix in oregano, ground cumin, salt, and pepper. Pour in broth and mix well.1 teaspoon ground cumin, 1 teaspoon dried oregano, Salt and black pepper, 6 cups beef broth
- Add diced potatoes to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.3 potatoes
- Garnish with chopped cilantro before serving.Fresh cilantro
Notes
Serve the soup hot with warm tortillas or crusty bread.
Nutrition
Serving: 150g | Calories: 539kcal | Carbohydrates: 37g | Protein: 28g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1433mg | Potassium: 1484mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1574IU | Vitamin C: 97mg | Calcium: 94mg | Iron: 5mg