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Mexican Shredded Beef and Black Bean Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound beef chuck roast
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes with green chilies
  • 4 cups beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Chopped fresh cilantro, for serving
  • Lime wedges, for serving
  • Shredded cheddar cheese, for serving

Instructions
 

  • Place the beef chuck roast in the slow cooker. Add the diced onion, minced garlic, black beans, and diced tomatoes with green chilies.
  • Pour in the beef broth. Sprinkle the chili powder, cumin, oregano, salt, and black pepper over the top.
  • Cover and cook on low for 8 hours until the beef is very tender.
  • Remove the beef to a cutting board and shred it with two forks. Return the shredded beef to the slow cooker and stir everything together.
  • Ladle the soup into bowls and top with cilantro, a squeeze of lime, and shredded cheddar cheese.

Notes

If the soup thickens too much after shredding the beef, stir in a splash of extra broth. The lime at the end brightens the spices, so do not skip it. Leftovers reheat well on the stovetop with a little added water to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker