Tortilla Meatball Soup
PROCESSED⏱ Prep: 30min
🔥 Cook: 45min
👥 Serves: 6
Ingredients
- 2 jalapeño peppers
- 1 red bell pepper
- 2 ears corn on the cob
- 4 6-inch tortillas
- cooking spray
- 3/4 teaspoon kosher salt
- 6 garlic cloves
- 1/3 cup panko (Japanese breadcrumbs)
- 1 pound ground sirloin
- 1 large egg
- 1 chipotle chile, canned in adobo sauce
- 1 tablespoon olive oil
- 2 cups chopped onion
- 2 cups red potatoes
- 1 cup carrot
- 3 cups fat-free, lower-sodium chicken broth
- 2 cups water
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup shredded extra-sharp cheddar cheese
- 1/2 cup chopped fresh cilantro
Instructions
- Preheat broiler.
- Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside. (Can substitute 2 cups frozen corn, and broil with peppers.)
- Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
- Combine 1/4 teaspoon salt, 1 garlic clove, panko, and next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).
- Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; saute for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrots to pan; saute 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.