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Chilli soup with meat {travel away}
Steps
- - Heat a stream of oil in a large enough pot and incorporate the chopped onion and pepper. Cook over medium heat until tender. Then add the garlic, cumin and paprika, stir and cook a few more minutes until the spices emit odor.
- - Incorporate the minced meat to the pot crushing it with a fork so that it does not form pegotes. Once golden, crumble the tomatoes into the hands and add these and their juice to the casserole along with the broth, beans, corn, cinnamon, oregano and bay leaves.
- - Cook the joint on low heat for half an hour. If you see that too much liquid is evaporated, add a little more broth to your taste. I like thick, almost like a normal chilli, but you may like it more liquid ... You decide.
- - Once the soup is ready, remove the cinnamon and bay leaves from the casserole, spread the soup in bowls, sprinkle each with lime zest and accompany with the corn tortillas.
