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


  • 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.

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