Spicy Beef Tortilla Soup with Avocado

1 lb ground beef

1 red onion, chopped

2 garlic cloves, minced

2 jalapeños, deseeded and chopped

2 cups chopped tomatoes

3 carrots, sliced

1 red pepper, diced

2 celery sticks, diced

1 avocado, sliced

1 bunch cilantro or parsley, chopped

½ teaspoon chili flakes

1 teaspoon cumin

2 tablespoons olive oil

1 lime cut into wedges

3-4 cups water

salt and black pepper to taste

  1. In a cast iron pot or heavy bottomed pot heat the olive oil over medium heat. Add garlic, onions and jalapeños and sauté until partially softened, about 1 minute.
  2. Add beef, celery and carrots into the pot and cook for 2 minutes, stirring occasionally. Add 3 cups of water, chili flakes, cumin, pinch of salt and pinch of pepper. Bring to a gentle simmer and add chopped tomatoes and red pepper, cook covered on medium heat for 40 minutes to one hour or until everything is fully cooked and soft.
  3. During cooking, if necessary, add some water. Season to taste with salt and black pepper. Serve warm with lime wedges and topped with avocado slices and cilantro.

Posted on September 6, 2015, in Beef, Low Carb, Paleo, Phase 3, Primal, Recipes, Slowcooker, Soup. Bookmark the permalink. Comments Off on Spicy Beef Tortilla Soup with Avocado.

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