Sort ingredients
angelbunny
QR Code
Listen
Pdf
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
Add diced onion, jalapeño, and bell peppers. Sauté for about 5 minutes until softened.
Push the vegetables to one side of the pot and add the ground beef. Let it sit undisturbed for 3-4 minutes to develop a crust.
Season with salt and pepper, flip and break it up with a wooden spoon, cooking until browned.
Stir in minced garlic, smoked paprika, oregano, cumin, cayenne, red pepper, salt, and pepper. Cook for 1 minute until fragrant.
Clear a center in the pot and add in the tomato paste. Let it caramelize in the pan for a 1-2 minutes before stirring with the rest.
Pour in fire-roasted diced tomatoes, tomato sauce, Worcestershire sauce, and balsamic vinegar. Stir well and let simmer for 10 minutes to develop the flavors (optional).
Add beef broth and bring to a boil.
Stir in Knorr Spanish Rice Side and reduce heat to low. Cover and simmer for about 10 minutes, stirring occasionally, until the rice is tender and the soup has thickened.
Stir in lime juice and fresh parsley.
Taste and adjust seasoning if needed.
Ladle into bowls and top with additional shredded cheese, sour cream, and fresh parsley or chives. Enjoy!