1 lbs. ground beef, crumbled
1 large yellow onion, chopped
2 tbsp. minced garlic
1 – 6 oz. can tomato paste
2 – 14.5 oz. cans diced tomatoes
1 quart chicken stock
1 tbsp. sea salt
1 tsp. black pepper
1 tbsp. chili powder
1 tsp. ground cumin
2 tsp. dried oregano
1 tsp. ground coriander
2 tsp. smoked paprika
1 tsp. crushed red pepper (omit if you don’t like spicy food)
2 tbsp. lime juice
1 cup fresh cilantro leaves, chopped
2 cups fresh spinach, chopped
Place ground beef in a dutch oven on the stove top and brown. When the ground beef is almost completely browned add the chopped onion and minced garlic. Cook for a few minutes until the onion begins to be translucent.
Add the diced tomatoes, tomato paste and chicken stock. Heat through.
Add the spices and lime juice.
Add the chopped cilantro and spinach and thoroughly stir to cover fresh vegetable in juice and begin to wilt.
Bring the soup to a boil. Turn stove down to low and let simmer for 10 minutes.
Remove dutch oven from heat and let cool.
Serve warm with a dollop of sour cream.