Easy Mexican Beef Soup Recipes
Easy Mexican Beef Soup Recipes
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| Easy Mexican Beef Soup Recipes |
This Mexican Vegetable Beef Soup recipe is filled with tender steak, potatoes and veggies, and made with the foremost comforting tomato-chili broth.
As I’ve mentioned before on the blog, traditional Vegetable Beef Soup was one among our family’s all-time favorite winter comfort foods back within the day. And that i still crave it every year when the temperatures begin to dip.
I also kept things classic with just tomatoes, carrots, onion, and potatoes. But be happy to add the other leftover veggies that you simply wear hand. And as always, nearly any lean cut of steak will work great here, otherwise you could use hamburger if you favor.
Ingredients:
- 1 pound beef stew meat (1-1/4-inch pieces)
- 3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
- 2 cups frozen corn (about 10 ounces), thawed
- 2 medium carrots, cut into 1/2-inch slices
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 cups beef stock
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- Optional: Sour cream and tortilla chips
Directions:
- In a 5- or 6-qt. slow cooker, combine first 12 ingredients.
- Cook, covered, on low until meat is tender, 6-8 hours.
- If desired, serve with sour cream and chips.
Nutrition Facts:
1-1/3 cups: 218 calories, 6 g fat (2 g saturated fat), 47 mg cholesterol, 602 mg sodium, 24 g carbohydrate (5 g sugars, 3 g fiber), 19 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.
