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Thursday, March 06 2014

Poblano peppers, tomatillos, and cumin add South of the Border flavor to this beef soup. Top with Mexican cheese and serve with tortilla chips for dinner.

Mexican Beef Soup
Recipe from 
Yield: 12 cups
Prep Time: 50 mins
Total Time: 2 mins to 25 mins
  • 1    3 pound   beef shank with bone cut into 1-to 2-inch-thick pieces
  • 2    tablespoons   olive oil
  • 1      large onion, cut into 1/2-inch dice
  • 2      garlic cloves, minced
  • 3    14 ounce cans  beef broth
  • 3    11 ounce cans  tomatillos
  • 2    tablespoons   fresh lime juice
  • 1/2   teaspoon   ground cumin
  • 2      poblano chiles, roasted, peeled, seeded and cut into 1/2-inch squares
  • 3      thin carrots, cut into 1/2-inch thick rounds
  • 3      celery stalks, cut into 1/2-inch thick slices
  • 1      chayote or summer squash, peeled and cut into 1/2-inch dice
  • 1/4   cup   coarsely chopped fresh cilantro
  • 1/2   cup   crumbled queso blanco cheese
  •     Restaurant-style tortilla chips, for serving (optional)
Rinse beef and pat dry; season well with salt. In a large pot, heat oil over high heat. Add beef and brown on all sides, 6 to 8 minutes. Transfer beef to a plate. Reduce heat to medium; add onion and garlic. Cook until onion is softened, about 3 minutes. Return beef to pot; add broth, tomatillos, juice and cumin. Reduce heat to low, cover and simmer 1 hour. Transfer beef to a cutting board and, when cool enough to handle, shred meat (discard bones) and return to pot. Add chile, carrot, celery and chayote; simmer until tender, 20 to 25 minutes more. Skim off fat and stir in cilantro.
Ladle soup into bowls and sprinkle with cheese. Serve with tortilla chips (if using). Makes 12 cups.

nutrition information
Per Serving: cal. (kcal) 235, Fat, total (g) 9, chol. (mg) 4, sat. fat (g) 2, carb. (g) 11, fiber (g) 2, pro. (g) 28, sodium (mg) 1101, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:16 am   |  Permalink   |  0 Comments  |  Email

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