Description
A hearty and flavorful Mexican Shells and Beef Soup combining tender ground beef, small pasta shells, black beans, and corn in a spiced tomato and beef broth, finished with fresh cilantro and lime juice for a vibrant touch.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta shells
- 1 cup frozen corn
- 1/2 cup black beans, drained and rinsed
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt, to taste
- Black pepper, to taste
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Heat the olive oil: Warm the olive oil in a large pot or Dutch oven over medium heat to prepare for cooking the beef.
- Brown the ground beef: Add ground beef to the pot and cook, breaking it up frequently, until fully browned, approximately 5 to 7 minutes.
- Drain excess fat: Remove any extra fat from the pot if necessary to keep the soup from being greasy.
- Cook the onion: Add chopped onion and sauté with the beef for 3 to 4 minutes until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Mix in spices: Add chili powder, ground cumin, paprika, and cayenne pepper, stirring well to coat the meat and onion evenly with the spices.
- Add tomatoes: Pour in the diced tomatoes along with their juices and combine thoroughly with the beef mixture.
- Add beef broth and simmer: Pour in beef broth and bring to a simmer over medium-high heat.
- Cook pasta shells: Once simmering, stir in small pasta shells and cook for 7 to 8 minutes or until pasta is tender.
- Add corn and beans: Stir in frozen corn and rinsed black beans.
- Simmer to heat through: Continue simmering the soup for an additional 3 to 4 minutes until the corn is warmed through.
- Season the soup: Taste and adjust seasoning with salt and black pepper as desired.
- Finish with cilantro: Remove from heat and stir in chopped cilantro for freshness.
- Add lime juice: Squeeze the lime juice into the soup and mix well to brighten flavors.
- Serve hot: Ladle the soup into bowls and garnish with additional cilantro if desired for a fresh herbaceous touch.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust cayenne pepper to increase or decrease spiciness.
- For gluten-free, use gluten-free pasta shells.
- This soup can be refrigerated for up to 3 days and reheated well.
- Adding avocado or a dollop of sour cream on top complements the flavors nicely.
