Drain the canned tomatillos and transfer to blender. Blend on
high till smooth. Set aside.
Preheat a large Dutch oven to med/high heat. Add ground
meat. Season with salt, pepper, cumin, garlic powder, oregano
and smoked paprika. Cook stirring often till lest is seared and
browned. Reduce heat to medium.
Add onion, garlic, jalapeño and bell pepper. Cook a few
minutes. Add tomatillos and all remaining ingredients except
the zucchini and rice. Bring to boil and reseason with dry
spices used to season meat. Season to taste b
After about 20 minutes, add zucchini and rice. Continue
cooking for approx 15 minutes or until rice is cooked.
Serving
Suggestions
Garnish soup with cilantro and lime.
Originally Submitted
10/6/2015
0 Out of 5 from
0 reviews
You can add this Cabbage Soup in Tomatillo Broth recipe to your own private DesktopCookbook.
