Tex-Mex Meatball Soup | Command Cooking

Ingredients

• ***For the meatballs:***
• 1 1/2 pounds ground beef
• 1 cup Mexican cheese blend, shredded
• 2 tablespoons fresh cilantro, chopped
• 1 clove garlic, minced
• 1 jalapeño, finely chopped
• 1 large egg
• 1 teaspoon ground cumin
• kosher salt, to taste
• ground black pepper, to taste
• 1 tablespoon vegetable oil
• ***For the soup:***
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon chili powder
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 1/2 cups fresh or frozen corn
• 1 (28-ounce) can diced fire-roasted tomatoes
• 4 cups low-sodium chicken broth
• 1 bay leaf
• vegetable oil, to taste
• 4 small corn tortillas, sliced into thin strips
• 1 lime, juiced
• fresh cilantro leaves, to taste, for garnish