Best Gluten-Free Panera Beef Tortilla Soup Recipe
Ingredients
- 1 pound ground beef
- 1/2 pound ground sausage
- 2 cups beef broth
- 1 can black beans
- 1 can pinto beans
- 1 can whole kernel corn
- 1 can diced tomatoes
- 1 cup cottage cheese
- 1 yellow zucchini
- 1/2 onion
- 1/4 cup butter
- 4 cloves garlic
- 1 lime juiced
- 1 tablespoon olive oil
- 1 tablespoon mild diced green chilis
- 2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon oregano
- 1 teaspoon paprika
- 1/8 teaspoon black pepper
Instructions
- Roughly dice yellow zucchini, 1/2 an onion and 4 cloves of garlic.
- Pour 2 cups of beef stock into a mixing bowl. Stir in the cumin, paprika, oregano, salt and pepper.
- Open and drain the cans of bean and whole-kernel corn. Rinse them thoroughly.
- Melt 1/4 cup of butter in a large dutch oven or large soup pot over medium to high heat. Add in the chopped zucchini, onions and garlic. Mix well then cover and allow to cook for 5-7 minutes, until soft.
- Carefully spoon the vegetables into a high-speed blender. Add 1 cup of prepared beef broth and blend until smooth.
- Pour 1 tablespoon of light olive oil into the Dutch oven on medium-high heat. Add the ground beef and sausage and cook until lightly browned and no longer pink.
- Add the remaining beef stock, zucchini mixture, green chiles, drained beans, fire roasted tomatoes, and corn. Stir well, then cover and simmer at a low boil for 15 minutes.
- Turn off the heat and uncover the pot. Add the juice of 1 lime to the pot. Allow the chili to cool slightly until it’s no longer bubbling. Ladle the chili into a bowl. And garnish with sliced avocado, shredded cheddar cheese, diced onions, and cilantro leaves. Serve with a side of your favorite tortilla chips.
Video
Notes
Spice Level: This recipe is made very flavorful but not spicy. The spice level can be adjusted to suit individual preferences. Add more diced green chilis, red pepper flakes, or hot sauce for extra heat. For an even milder version, omit the green chilis and black pepper and reduce the cumin to 1 teaspoon.
Blending the zucchini and onions: This will make them easier to digest and disguise the zucchini. But you do not have to blend if you prefer a chunkier soup.
Slow Cooker: Cook and blend the vegetables and cottage cheese and brown the meat in a frying pan. Then, transfer everything to a crock pot and cook on low for 4-6 hours. Stir in the lime juice at the end.
Insta-Pot Pressure Cooker: Set the pressure cooker to saute mode and cook the vegetables. Blend them with the cottage cheese and brown the meat. Then add all the ingredients and pressure cook for 10 minutes. Stir in the lime juice at the end.
Did you make this recipe?Please let me know in the comments below how it turned out :)