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Spicy Chipotle Beef and Black Bean Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Knife

Ingredients
  

  • 1 pound beef stew meat, cubed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 4 cups beef broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat the olive oil in a skillet over medium heat. Add the beef cubes and brown them on all sides for about 5 minutes to build flavor.
  • Add the diced onion and minced garlic to the skillet. Cook for 2 minutes until the onion softens slightly.
  • Transfer the beef mixture to the slow cooker. Stir in the chopped chipotle peppers, cumin, beef broth, black beans, and diced tomatoes.
  • Season with salt and pepper. Cover and cook on low for 7 to 8 hours until the beef is tender.
  • Taste and adjust seasoning if needed. Ladle into bowls and top with fresh cilantro and a squeeze of lime.

Notes

Brown the beef first for deeper flavor, but if you skip this step the soup still turns out well. Start with one chipotle pepper if you prefer milder heat, then add more at the end. Leftovers thicken nicely in the fridge, so add a splash of broth when reheating.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Skillet, Knife