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Salsa verde taco soup made with fresh tomatillos, green chile, brown rice, and ground beef. It’s a small-batch recipe for two that leaves you with just enough leftovers for lunch the next day. I’ve included instructions for both the stovetop and Instant Pot (see notes). And, just like tacos, the soup is garnished with a quick and easy guacamole and a dollop of sour cream because I believe every soup needs a great garnish.
3-quart Instant Pot Instructions:
Nutrition Notes:ย The estimates are for the stovetop method, which calls for a different amount of stock than the Instant Pot instructions. Also, I used grass-fed beef and store-bought organic vegetable broth. Depending on the products you use the nutrition estimates may vary.
Find it online: https://www.girlgonegourmet.com/salsa-verde-taco-soup/