Mexican chili soup –Hey there, fellow soup aficionados! Are you ready to spice up your meal prep with a zesty concoction that’s bound to tickle your taste buds? Well, grab your ladle and put on your chef’s hat, because we’re diving into a delicious bowl of Mexican Chili Soup! This dish is not just a feast for your tummy; it’s also a fantastic keto delight that’ll keep those carb demons at bay. Let’s get cooking!
Mexican Chili Soup
Now, let’s get right to it! You’ll need a few tasty ingredients that are sure to make your soup a hit.
Ingredients:
- 1 pound ground beef (or turkey for a lean option)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (preferably with green chilies)
- 2 cups beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 can black olives, sliced
- 1 avocado, diced (for garnish)
- Grated cheese (optional for that ooey-gooey goodness)
Instructions:
- In a large pot over medium heat, brown the ground beef until it’s cooked through. Drain any excess fat. You want it lean, mean, and ready to heat.
- Add the diced onion, garlic, and bell pepper to the pot. Cook until the veggies are soft and the kitchen smells divine—about 5-7 minutes.
- Stir in the canned tomatoes along with their juices, beef broth, chili powder, cumin, salt, and pepper. Bring this magical mixture to a simmer.
- Let it simmer for 20-30 minutes, allowing the flavors to come together in a wild dance of deliciousness.
- Just before serving, fold in the sliced olives. They add a pop of flavor that takes this soup from good to *oh my goodness, I can’t stop eating!*
- Serve hot, garnished with diced avocado and grated cheese if you’re feeling extra indulgent.
There you have it! A tasty, keto-friendly Mexican Chili Soup that’s perfect for chilly days or anytime you want a hot bowl of happiness. Enjoy every slurp and savor the flavors!