This different twist on taco soup features ground beef meatballs and cubed potato. If fresh corn on the cob is not available, substitute 2 cups frozen corn kernels, and broil them with the peppers.
How to Make It
1. Preheat broiler.
2. Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
3. Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.
4. Combine sirloin, breadcrumbs, 1/4 teaspoon salt, 1 garlic clove, egg, and chipotle chile in a large bowl, and gently mix until just combined. With moist hands, shape meat mixture into 24 meatballs (about 2 tablespoons each).
5. Place a Dutch oven over medium- high. Add oil to pan; swirl to coat. Add meatballs to pan; sauté 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potato, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly. Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer. Cook 10 minutes or until meatballs are done. Ladle soup into bowls; top with cheeses, cilantro, and tortilla strips. Serve soup with lime wedges, if desired.
Also appeared in: Cooking Light, September, 2021,Soups & Stews