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Categories:
ground round Italian-seasoned breadcrumbs fresh onion bottled salsa ground cumin cooking spray corn tortillas vegetable oil onion chile garlic bottled salsa water ground cumin chicken broth salt avocado fresh cilantro
Viewed: 42 - Published at: 5 months agoIngredients
- Meatballs:
- 3/4 pound ground round
- 1/4 cup Italian-seasoned breadcrumbs
- 1/4 cup minced fresh onion
- 1/4 cup bottled salsa
- 1/2 teaspoon ground cumin
- Cooking spray
- Soup:
- 2 (6-inch) corn tortillas, cut into 1/4-inch strips
- 1 teaspoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
- 4 garlic cloves, minced
- 1/2 cup bottled salsa
- 1/2 cup water
- 1 teaspoon ground cumin
- 1 (16-ounce) can fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 1/4 cup diced peeled avocado
- 1/4 cup chopped fresh cilantro
Method
- Preheat oven to 450°.
- To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.
- To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.
