Tex Mex Meatball Soup Claimed

1 1/2 lb ground beef
1 cup shredded Mexican cheese
2 tbsp freshly chopped cilantro plus more for garnish
1 jalapeno finely chopped
1 large egg
1 tbsp extra-virgin olive oil
1 medium onion chopped
1 red bell pepper chopped
5 cloves garlic minced
1 tbsp chili powder
2 tsp dried oregano
3 tsp ground cumin
1 1/2 cup fresh or frozen corn
1- 28oz can diced fire-roasted tomatoes
4 cups chicken broth
Bay leaf
Salt
Pepper
Oil for frying
4 small corn tortillas sliced into thin strips
Juice of 1 lime

Step 1
In a medium bowl, combine ground beef, cheese, cilantro, 1 clove garlic minced, jalapeno, egg, and 1 tsp cumin and season with salt and pepper. Mix until combined, then form into meatballs.

Step 2
In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.

Step 3
In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, about 5 minutes. Add remaining garlic, chili powder, oregano, and remaining cumin and cook until fragrant, about one minute more. Season with salt and pepper.

Step 4
Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes.

Step 5
While soup is simmering, make crispy tortilla strips. In a large skillet over medium heat, heat a 1/8-inch layer of oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, about 2 to 3 minutes. Transfer to a paper towel-lined plate and immediately season with salt.

Step 6
Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.