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Taco Soup with Tomatillos and Green Chile

taco soup
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5 from 2 reviews

Taco soup for two made with fresh tomatillos, green chile, brown rice, and ground beef. 

Ingredients

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  • 2 teaspoons olive oil
  • 8 ounces ground beef (93% lean)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/2 cup chopped red onion
  • 2 large cloves of garlic, chopped
  • 12 ounces tomatillos, cut into 1/2” pieces
  • 2 ounces diced green chile
  • 3 1/4 cups low-sodium vegetable broth
  • 1/2 cup long-grain brown rice
  • 1 tablespoon chopped cilantro
  • Juice of 1/2 lime
  • Optional garnishes: Guacamole and sour cream

Instructions

  1. In a 3-quart saucepan, heat the olive oil over medium heat. Add the ground beef and cook it until it’s no longer pink, about 3 to 4 minutes.
  2. Add the salt, chili powder, cumin, onion, and garlic. Stir and cook the mixture for 1 to 2 minutes.
  3. Add the tomatillos, green chile, and vegetable broth. Bring the soup to a boil and add the rice. Reduce the heat to maintain a strong simmer and cook the soup for 45 to 50 minutes, stirring occasionally, until the rice is tender.
  4. Add the chopped cilantro and lime juice and stir. Garnish each serving with a dollop of sour cream and guacamole.

Notes

3-quart Instant Pot Instructions:

Saute the ground beef with the olive oil in the Instant Pot, breaking it apart as it cooks until it’s no longer pink. Add the seasonings, onion, garlic, tomatillos, and green chile. Stir to combine.

Add 2 1/2 cups of vegetable stock and the rice. Turn off the saute function and turn on the high-pressure function. Set the timer for 30 minutes, secure the lid, and close the steam valve. It will take the Instant Pot approximately 10-12 minutes to get to pressure, followed by a cooking time of 30 minutes.

Once the timer goes off, cover the steam valve with a towel and open the valve for a quick release. Once the steam has been released, open the Instant Pot and add the lime juice and cilantro.

Nutrition Notes:

The estimates are for the stovetop method, which calls for a different amount of broth than the Instant Pot instructions. Also, different brands of vegetable broth have different amounts of salt. I use store-bought organic vegetable broth for this recipe.

The nutrition estimate does not include the sour cream and guacamole garnishes.

Nutrition

Find it online: https://www.girlgonegourmet.com/salsa-verde-taco-soup/