Serves: 4
Total Calories: 117

1 tablespoon plus 2 teaspoons vegetable oil
1 pound beef stew meat, cut into 2-inch pieces
1 (14 1/2-ounce) can beef broth
1 bay leaf
1 medium onion, thinly sliced
4 cloves garlic (medium), thinly sliced
2 medium tomatoes, peeled, seeded, and chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon dried thyme
1 cup corn kernels, fresh (from about 1 ear) or frozen
2 small zucchini, cut into 1/2-inch cubes
1 medium carrot, peeled and cut into 1/2-inch cubes
1 jalapeño pepper, seeded, ribs removed, and finely chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
finely chopped white onion
chopped fresh cilantro
lime wedges

1. In a large pot, heat the tablespoon of oil over medium-high heat. Cook the meat in batches, turning frequently, until browned. When all is browned, add the beef broth, 1 1/2 cups of water, and the bay leaf. Bring to a boil, uncovered, skimming the foam that rises to the top. Reduce the heat to low, cover, and simmer until the beef is tender, about 1 hour. With a slotted spoon, remove the beef from the broth. When cool enough to handle, shred the meat and return to the broth.

2. Meanwhile, in a skillet, heat the remaining 2 teaspoons of oil and cook the onion, stirring, until limp, about 2 minutes. Add the garlic, tomatoes, oregano, and thyme. Bring to a boil and cook, stirring, until the tomato juices reduce and the mixture is nearly dry, 3 to 4 minutes.

3. Transfer the tomato mixture to the beef broth along with the corn, zucchini, carrot, jalapeño, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer until the vegetables are tender, about 15 minutes. Remove the bay leaf. Top each serving with chopped onion and cilantro. Serve hot with lime wedges.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 117
Calories from Fat: 35

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* Soups
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Asparagus Soup
Avocado Soup
Basic Chicken Stock
Basic Fish Stock
Bean and Tomato Soup
Black Bean Soup
Carrot Soup
Carrot, Chickpea, and Tomato Soup
Catfish Soup
Cauliflower and Onion Soup
Cauliflower and Pecan Soup
Celery and Corn Soup
Chayote Soup
Cheese in Tomato Broth
Chicken Broth with Chickpeas
Chicken and Avocado Soup
Chicken and Rice Soup
Chicken and Tomato Broth with Vermicelli Pasta
Chicken and Vegetable Soup
Chicken in Red Chile-Tomato Broth
Chickpea and Cabbage Soup with Sausage
Chickpea and Corn Soup
Chickpea, Potato, and Tomato Soup
Chilled Zucchini-Cilantro Soup
Coastal Seafood Soup
Cold Chayote Soup
Concepción Bay Scallop Chowder
Corn and Chicken Soup
Corn, Onion, and Jalapeño Soup
Corn, Squash Blossom, and Zucchini Soup
Cream of Fresh Corn and Poblano Chile Soup
Cream of Poblano Chile and Potato Soup
Cream of Spinach Soup
Creamed Onion Soup
Creamy Onion and Meatball Soup
Fava Bean Soup
Fava Bean and Cactus Soup
Green Chile and Tomatillo Soup
Hearts of Palm Soup
Juan’s Garlic and Cactus Soup
Leek Soup
Leek and Rice Soup
Lentil Soup
Maria’s Tomato Gazpacho
Meatball Soup
Mexican Gazpacho
Mixed Vegetable Soup
Mushroom and Onion Soup, Puebla Style
Mushroom and Tomatillo Soup
Onion and Cheese Soup
Oyster Soup
Poblano, Carrot, and Cauliflower Soup
Pork Sparerib Soup
Pork and Red Chile Hominy Soup
Potato, Cactus, and Carrot Soup
Potato, Garlic, and Chipotle Soup
Purée of Chickpea Soup
Puréed Pea Soup
Red Chile Broth with Chicken and Epazote
Richard Sandoval’s Tortilla Soup
Seven Seas Soup
Shredded Beef Soup
Shrimp Tortilla Soup
Shrimp and Hominy Soup
Shrimp in Green Broth
Shrimp in Red Chile Broth
Sonoran Cheese Soup
Spinach Soup Cuauhtemoc
Spinach and Macaroni Soup
Squash Blossom Soup
Sweet Potato Soup
Sweet Potato and Red Pepper Soup
Tarascan Bean Soup
Tomato and Red Bean Tortilla Soup
Tortilla Soup
Tortilla Soup with Pork and Vegetables
Tripe Soup
Turkey Tortilla Soup
Vegetarian Pinto Bean Soup
Walnut Soup
White Bean Soup
White Onion Soup
Winter Squash Soup
Yucatán Lime Soup
Zucchini and Onion Soup
Zucchini, Corn, and Green Chile Soup