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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/picadillo-soup-recipe/