Mexican-Style Beef Tortilla Soup
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 pound beef chuck, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups beef broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 corn tortillas, cut into strips
- Juice of 1 lime
- Chopped cilantro, diced avocado, and shredded cheddar cheese, for serving
Instructions
- Add the beef, onion, garlic, black beans, tomatoes, broth, chili powder, cumin, and oregano to the slow cooker. Season with salt and pepper, then stir to combine.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
- Stir in the tortilla strips and lime juice. Cover and cook for 20 to 30 more minutes so the tortillas soften and help thicken the broth.
- Ladle the soup into bowls and add cilantro, avocado, and cheddar cheese to each serving.
Notes
Add the tortilla strips only in the final stage so they thicken the broth without turning to mush. If you prefer a bit more heat, stir in a pinch of cayenne with the other spices before cooking. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board