Picadillo Soup Recipe

Introduction

Picadillo Soup is a hearty and flavorful dish inspired by traditional Latin American cuisine. Packed with ground meat, vegetables, and aromatic spices, it makes a comforting, satisfying meal perfect for any day of the week.

Ingredients

• 1 pound ground meat (bison or pork recommended)
• 1 onion, chopped and divided
• 1 teaspoon garlic, minced
• 2 teaspoons ground cumin
• 6 roma tomatoes, halved (about 1 pound)
• 1 chipotle in adobo (2 if you like heat)
• 1 teaspoon ground annatto (achiote)
• 3 cups beef broth or stock, divided
• 3 medium potatoes, diced
• 2 carrots, diced
• 2 teaspoons Mexican oregano
• 1 bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ teaspoon sea salt (adjust if using salted broth)
• Several grinds of pepper

Instructions

1. Step 1: In a deep soup pot over medium-high heat, start browning the ground meat. If using very lean meat like ground bison, add a drizzle of oil to prevent sticking. When the meat is about half cooked, add half of the chopped onion, ground cumin, and minced garlic. Stir to combine.
2. Step 2: In a food processor, combine the halved roma tomatoes, the remaining half of the chopped onion, chipotle in adobo, ground annatto, and 1 cup of beef broth. Pulse until smooth to make the tomato purée.
3. Step 3: Add the tomato purée to the pot along with diced potatoes, diced carrots, Mexican oregano, and a bay leaf. Stir well, cover the pot, and simmer for 10 minutes.
4. Step 4: Stir in the diced bell pepper, corn kernels, remaining broth, sea salt, and pepper. Cover again and simmer until the potatoes and carrots are tender, about 10 more minutes.
5. Step 5: Serve the soup warm as is, or garnish with your favorite toppings such as fresh cilantro, avocado slices, or a squeeze of lime for extra brightness.

Tips & Variations

• For richer flavor, try using pork or a blend of pork and beef instead of bison.
• If you prefer less heat, reduce the chipotle to half or omit entirely.
• Use chicken broth instead of beef to lighten the soup and reduce calories.
• Adding a splash of lime juice just before serving brightens the flavors beautifully.
• Swap the potatoes for sweet potatoes for a slightly sweeter, nutrient-rich twist.

Storage

Store leftover Picadillo Soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over medium heat until hot. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of beef or bison?

Yes, ground turkey is a great lean alternative and will work well in this soup. Just be sure to add a little oil when browning if the turkey is very lean to prevent sticking.

Is this soup spicy?

The level of spice depends on how many chipotles you add. One chipotle adds a moderate smoky heat, while two will make it noticeably spicier. You can adjust to your preferred heat level or omit chipotles altogether for a milder version.

Picadillo Soup Recipe

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4.8 from 124 reviews

Picadillo Soup is a hearty and flavorful Mexican-inspired dish made with ground meat, fresh vegetables, and a rich tomato and chipotle base. This comforting soup combines tender potatoes, carrots, bell pepper, and corn in a savory broth flavored with cumin, oregano, and smoky chipotle peppers. Perfect for a satisfying lunch or dinner, this soup can be made with bison, pork, or other lean meats and offers a balanced, nutritious meal packed with protein and vegetables.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Meat and Aromatics

• 1 pound ground meat (bison or pork recommended)
• 1 onion, chopped, divided use
• 1 teaspoon garlic, minced
• 2 teaspoons ground cumin

Tomato Purée

• 6 roma tomatoes, cut in half (about 1 pound)
• 1 or 2 chipotles in adobo (adjust for heat)
• 1 teaspoon ground annatto (achiote)
• 1 cup beef broth or stock

Vegetables and Broth

• 3 cups beef broth or stock, divided use
• 3 medium potatoes, diced
• 2 carrots, diced
• 2 teaspoons Mexican oregano
• 1 bay leaf
• 1 bell pepper, diced
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ teaspoon sea salt (adjust if broth is salted)
• Several grinds of black pepper

Instructions

1. Brown the Meat: In a deep soup pot over medium-high heat, begin browning the ground meat. If using very lean meat like bison, drizzle a bit of oil into the pot to prevent sticking. When the meat is about half cooked, add half of the chopped onion, ground cumin, and minced garlic. Cook until the meat is fully browned and fragrant.
2. Prepare Tomato Purée: Place the halved tomatoes, the remaining half of the chopped onion, one or two chipotle peppers, ground annatto, and 1 cup of beef broth into a food processor. Pulse until the mixture is smooth and well blended, creating a vibrant tomato purée.
3. Add Purée and Vegetables: Pour the tomato purée into the pot with the browned meat. Add the diced potatoes and carrots, Mexican oregano, and bay leaf. Stir everything together, cover the pot, and simmer gently for 10 minutes to allow the flavors to meld and the vegetables to start softening.
4. Finish the Soup: Add diced bell pepper, corn kernels, the remaining 2 cups of beef broth, sea salt, and several grinds of black pepper to the pot. Stir well, cover, and continue to simmer for about 10 more minutes until the potatoes and carrots are tender and the soup is flavorful.
5. Serve: Remove the bay leaf and ladle the soup into bowls. Serve the Picadillo Soup as is or garnish with your favorite toppings such as fresh cilantro, avocado slices, lime wedges, or a dollop of sour cream for added creaminess.

Notes

• The nutrition facts are based on using 1 pound of lean ground bison and 3 cups of beef broth.
• To reduce calories further, use ground turkey breast and chicken broth as substitutions.
• Adjust chipotle quantity according to your preferred heat level.
• If using salted broth, taste the soup before adding additional salt to avoid oversalting.
• You can substitute fresh corn with frozen or canned corn kernels as needed.
• Ground annatto (achiote) adds a subtle earthiness and color but can be omitted if unavailable.

Keywords: Picadillo Soup, Mexican Soup, Ground Meat Soup, Hearty Soup, Potato Soup, Chipotle Soup, Comfort Food