Description
A rich and hearty soup made with tender beef, vibrant vegetables, and classic Tex-Mex spices, perfect for any occasion.
Ingredients
Scale
- 2 lbs chuck roast
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn (canned or frozen)
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp oregano
- Salt to taste
- 1/2 cup fresh cilantro, chopped
- Juice of 1 lime
- Tortilla strips for serving
- Avocado and cheese for toppings (optional)
Instructions
- Brown the beef in a skillet over medium-high heat for 4-5 minutes.
- Transfer the browned beef to the crockpot and add diced tomatoes, beef broth, bell peppers, corn, and spices. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
- About 30 minutes before serving, taste and adjust seasoning, then stir in lime juice and fresh cilantro.
- Ladle into bowls and top with tortilla strips, avocado, cheese, and additional cilantro if desired.
Notes
For a vegetarian option, substitute beef with black beans or lentils and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: beef soup, tortilla soup, crockpot soup, comforting recipes