Description
This picadillo soup recipe is made with onion, garlic, jalapeno, tomatoes, spices, ground beef, broth, limes, cilantro and simmered to perfection.
Ingredients
Scale
- 2 tablespoons olive oil
- ½ red onion, chopped
- 3 cloves garlic, minced
- Optional: 1 jalapeño, deseeded and minced
- Salt and pepper
- 1 pound ground beef
- 1 can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 4 cups beef or chicken broth
- Juice of ½ lime
- Garnish:
- ¼ cup cilantro, chopped
- Lime wedges
- Sour cream
- Tortilla chips
Instructions
Stovetop:
- Heat a large lidded Dutch oven or pot over medium heat, add olive oil until the oil shimmers.
- Add the ground beef, chili powder, cumin, and oregano, breaking meat apart with a wooden spoon, for 4-5 minutes until brown and broken apart.
- Add the red onion and cook until soft, about 3-4 minutes.
- Add the garlic, jalapeño, and salt and cook for 3 minutes.
- Pour in the chicken broth, tomatoes and bay leaves, cover, and cook for 25 minutes.
- Squeeze lime juice into the pot, combine, and garnish with cilantro, sour cream, or lime wedges.
Pressure cooker:
- Hit sauté on your pressure cooker, add olive oil until the oil shimmers.
- Add the ground beef, chili powder, cumin, and oregano, breaking meat apart with a wooden spoon. Add the onion, garlic, jalapeño, and salt and cook for 3 minutes.
- Turn off sauté and pour in the chicken broth, tomatoes and bay leaves. Pressure cook on high for 15 minutes.
- Squeeze lime juice into the pot and stir. Serve into bowls and garnish with cilantro, sour cream, or lime wedges.
Notes
Make sure to cook the meat first so the juices come out and cook with the vegetables.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pressure Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 354.3
- Sugar: 2.7 g
- Sodium: 403.4 mg
- Fat: 24.0 g
- Carbohydrates: 7.7 g
- Fiber: 1.6 g
- Protein: 21.5 g
- Cholesterol: 85.0 mg
