Salsa verde taco soup made with fresh tomatillos, peppers, green chile, brown rice, and ground beef. This is a fabulous way to enjoy those abundant tomatillos from my summer garden.
- Prep Time: 15 minutes Yield: 2 Servings
- Cook Time: 45 minutes Total Time: 1 hour
- 2 teaspoons olive oil
- 8 ounces ground beef
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup chopped red onion
- 2 large cloves of garlic, chopped
- 12 ounces tomatillos, cut into 1/2” pieces
- 2-5 hot peppers shishito/padron/jalapeno
- 3 1/4 cups chicken, beef, or vegetable stock
- 1/2 cup long grain brown rice
- 1/2 tablespoon chopped cilantro
- Juice of 1 lime plus wedges for serving
EXTRA’s FOR THE GARNISH
- 1 small avocado
- Juice of 1/2 a lime
- chopped cilantro to taste
- 1 pinch kosher salt
- 3 tablespoons sour cream
- In a medium size saucepan, heat the olive oil over medium heat. Add the ground beef, onions, and garlic. Cook until meat is no longer pink.
- Add the salt, chili powder, and cumin. Stir and cook for 1 to 2 minutes.
- Add the tomatillos, peppers, and stock. Bring the mixture to a boil then and add the rice. Reduce the heat to maintain a strong simmer and cook the soup, stirring occasionally, until the rice is tender.
- While the soup simmers prepare the garnish. In a small bowl, mash the avocado with a fork until it’s broken down. Add the lime juice, cilantro, and salt and stir to combine.
- When the rice is tender, add 1/2 tablespoon of chopped cilantro and juice of 1/2 a lime and stir. Garnish each serving with a dollop of sour cream and guacamole.