Description
A comforting and savory soup featuring tender beef, earthy spices, and crunchy tortilla strips, perfect for family gatherings.
Ingredients
Scale
- 2 lbs chuck roast or stew meat
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 lime, juiced
- 1/2 cup fresh cilantro, chopped
- Crispy tortilla strips for serving
- Avocado and sour cream for garnish
Instructions
- Season beef with salt and pepper. In a skillet, heat oil over medium heat and brown the meat on all sides.
- Add diced onions, garlic, and bell peppers to the skillet. Sauté until softened, about 5 minutes.
- Transfer the browned beef and vegetables into the crockpot. Add canned diced tomatoes, black beans, and kidney beans.
- In a bowl, whisk together beef broth, spices, and lime juice. Pour over the beef and veggies in the crockpot.
- Cook on low for 6-8 hours or high for 4 hours.
- Once cooked, shred the beef and stir in fresh cilantro. Serve with crispy tortilla strips, avocado, and sour cream.
Notes
Browning the beef enhances the flavors. Let the soup sit a few minutes after cooking for the best taste.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 30g
- Cholesterol: 70mg
Keywords: crockpot soup, beef tortilla soup, comfort food, easy dinner, family meal