Mexican Style Beef and Bean Soup

It’s slow cooker season! I cleaned out the freezer and pantry and put together this amazingly good soup! Just dump in the ingredients and go. Some light prep when you get home and it’s dinner!

Here’s How to Do it:

Note: I like to use the small tortillas –  

 

 

First, cut the beef into 1 to 2 inch chunks. Toss with a bit of the seasoning and put it in the crock pot.

Top that off with 3 tortillas cut into chunks,

the spices, garlic, onion, broth, beans, tomatoes and corn and cook on low for 8 to 10 hours – or even 12 hours!

Prep the toppings –

Just before serving, heat some oil in a small deep fryer or a deep sauce pan. I like to use peanut oil. It has a pretty high smoke point and a great flavor.

Cut the jalapeño into slices and deep fry them until they start to brown. Remove from the oil and drain.

Next, cut the remaining tortillas into strips and fry them until they are golden. Remove from oil and drain on paper towels.

Serve the soup topped with add some sour cream, Avocado and chopped cilantro. Then some fried tortillas and jalapeño. You’ll go back for seconds, guaranteed!

© Copyright 2018 The Lazy Gastronome

Mexican Style Beef & Bean Soup

Slow cooked into flavorful goodness, this hearty soup will keep you coming back for more! Guaranteed! 

  • 3/4 pound beef roast, (most any cut will work)
  • 1 14 oz. can diced tomatoes
  • 1 14 oz. can black beans
  • 2 cups chicken broth
  • 8 small corn tortillas
  • 1 Tablespoon chili powder
  • 1 Tablespoon chipotle chili powder
  • 1 teaspoon ground cumin
  • 2 cloves garlic, (crushed)
  • 1 cup red onion, (chopped)
  • 1 cup frozen or fresh corn
  • 1 jalapeño, (fresh)
  • 1 cup cilantro, (chopped)
  • 6-8 Tablespoon sour cream
  • 1 teaspoon salt
  • 1 avocado, (chopped or sliced)
  1. First, cut the beef into 1 to 2 inch chunks. Toss with a bit of the seasoning and put it in the crock pot.

  2. Top that off with 3 torn up tortillas, the spices, garlic, onion, broth, beans, tomatoes and corn and cook on low for 8 to 10 hours – or even 12 hours!

  3. Just before serving, heat some oil in a small deep fryer or a deep sauce pan. I like to use peanut oil. It has a pretty high smoke point and a great flavor.

  4. Cut the jalapeño into slices and deep fry them until they start to brown. Remove from the oil and drain.

  5. Next, cut the remaining tortillas into strips and fry them until they are golden. Remove from oil and drain on paper towels.

  6. Serve the soup topped with some sour cream, cilantro and avocado, Then add fried tortillas and jalapeño. You’ll go back for seconds, guaranteed!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!