Get Recipe Ingredients
Ingredients
- 1 tbsp vegetable or olive oil
- ½ medium onion, diced
- 3 garlic cloves, minced
- 1½ tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp smoked paprika (optional)
- 2 tbsp red chile paste/sauce
- 1 (15 oz) can white beans (cannellini or navy beans), drained and rinsed
- 3–4 cups chicken or beef broth
- 2 cups cooked shredded pork, chicken, or beef
- Salt, to taste
- 1 avocado, sliced
- 3–4 radishes, thinly sliced
- ¼ cup cotija or queso fresco, crumbled
- ¼ cup fresh cilantro leaves
- 1–2 limes, cut into wedges
- 1 cup Tajín® masa strips
Instructions
• Heat oil in a large pot over medium heat. Add onion and cook until translucent, about 4 minutes. Stir in garlic and cook for another 30 seconds.
• Stir in cumin, oregano, chili powder, and paprika. Add guajillo chile paste (or chili sauce) and cook for 2–3 minutes until fragrant.
• Add white beans, broth, and shredded meat. Bring to a boil, then reduce heat and simmer for 20–30 minutes. Season with salt to taste.
• Ladle into bowls. Top with sliced avocado, radishes, crumbled cheese, cilantro, and Tajín® masa strips. Serve with lime wedges.
