Taco Soup with Mojo Sauce

By ccavaletti

Ingredients

• For the Soup:
• 2 lb ground sirloin
• 2 Tbsp olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 1 yellow pepper, diced
• 1 Tbsp minced garlic
• 1 Tbsp ground cumin
• 1 Tbsp ground oregano
• 1 tsp kosher salt
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 28 oz can diced tomatoes
• 15 oz can black beans, drained and rinsed
• 4 c low-sodium beef broth
• 2 c frozen corn kernels
• For the Mojo Sauce:
• 1 c packed fresh cilantro
• 5 cloves garlic
• 2 Tbsp fresh lime juice
• 1 Tbsp lime zest
• 1 Tbsp honey
• 1 Tbsp white wine vinegar
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 c extra-virgin olive oil
• Garnish:
• Shredded lettuce, shredded Cheddar Jack cheese, sour cream, sliced avocado and tortilla chips.

Details

Servings 8
Cooking time 30mins

Preparation

Step 1

For the soup:

Brown ground sirloin in a large pot. Remove meat from pot and drain drippings.

Heat 2 Tbsp oil in same pot over medium-high. Add onion and peppers and cook 5 minutes. Stir in browned sirloin, minced garlic, 1 Tbsp cumin, oregano, 1 tsp salt, chili powder, coriander and cayenne; cook 5 minutes more.

Add tomatoes, beans, broth, and corn; bring to a simmer, Cover and cook 5-10 minutes while preparing the sauce.

For the Mojo Sauce:

Mince cilantro, garlic cloves, lime juice, zest, honey, vinegar, 1 tsp cumin, cinnamon, 1/2 tsp salt and black pepper in a food processor. With the food processor running, drizzle in 1/4 c oil.

Garnish each serving of soup with 1 Tbsp Mojo Sauce and desired taco toppings.