Description
A hearty and flavorful soup made with tender beef, tomatoes, and vibrant spices, perfect for cozy gatherings.
Ingredients
Scale
- 2 lbs Beef Chuck Roast, cut into bite-size pieces
- 2 cans (14.5 oz each) Diced Tomatoes
- 4 cups Beef Broth
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 Bell Peppers, chopped
- 1 cup Corn (fresh, frozen, or canned)
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 tsp Paprika
- 6 Corn Tortillas, cut into strips
- Optional toppings: Avocado, Cilantro, Lime wedges, Jalapeños, Sour Cream
Instructions
- Prep your ingredients: Chop your onion, bell peppers, and garlic. Cut the beef into bite-size pieces, ensuring they are evenly sized for uniform cooking.
- Sauté aromatics: In a separate skillet over medium heat, drizzle a bit of oil and sauté the onion and garlic until fragrant and translucent.
- Combine ingredients: In your crockpot, combine the sautéed onions and garlic, beef, diced tomatoes, bell peppers, corn, beef broth, and spices.
- Set it and forget it: Put the lid on and set the crockpot to low for 6-8 hours or high for 4-5 hours.
- Crispy Tortilla Strips: About 15 minutes before serving, bake the tortilla strips in the oven at 400°F until golden and crispy.
- Serve: Once the soup is cooked, adjust seasoning as needed and ladle into bowls, topped with crispy tortilla strips and your choice of additional toppings.
Notes
Feel free to customize the toppings according to your preference. This soup can also be made vegetarian by substituting beef with beans.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: soup, beef soup, tortilla soup, slow cooker, comforting recipes