Slow-Cooked Mexican Beef Soup

Name: Slow-Cooked Mexican Beef Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings (2 quarts).
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

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas

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, 6g fat (2g saturated fat), 47mg cholesterol, 602mg sodium, 24g carbohydrate (5g sugars, 3g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Originally published as Mexican Beef Stew in Simple & Delicious August/September 2017

Reviews

My Review

Click stars to rate

Average Rating:

akersandacres

Mar 14, 2019

I can't remember rating more than one or two recipes in my lifetime, but I just want to tell everyone about this fabulous soup. I found it on Taste Of Home a few months ago, about the time soup weather had me searching for something different to try. I'm so glad I found it! I have already made it four times. Hopefully, I will lose the craving when warmer weather comes, as I am surely going to start gaining weight if I keep making it so often.
Butcher2boy

Feb 4, 2019

I made this in my Express Cooker! Because we are on Keto Diet, substituted rutagebagas for potatoes, no corn either. Found a couple of years old package of Elk stew meat and it was so tender! I used the meat/stew function on high. My husband said "you got to make this again!
Rahnee64

Jan 28, 2019

Once again what about this recipe is Mexican? Please stop giving ethnic names to dishes that aren't.
harveena

May 16, 2018

Husband and son loved this. Added a can of organic black beans and 1/2 teaspoon of chili powder, did not use the red pepper. Will make again.
TeresaWitt

Feb 24, 2018

This was not as flavorful as I was expecting, based on other reviews. I think some cilantro and a twist of lime might help.
flippcar22

Jan 8, 2018

This soup has excellent flavor. I made mine without the beef/meat, it probably would have been better if it had been added but for an all veggie soup, YUM! It was quite spicy (I will omit the crushed red pepper flakes next time) and I felt like it was missing just a little tiny something so I added a pinch of 'McCormick Perfect Pinch Vegetable Seasoning' which added a very subtle sweet flavor to it that I felt made it just right :)
DianeC23

Sep 9, 2017

This was very good! The tomatoes and chilies gave it a kick (I left out the red pepper flakes at my husband's request). I forgot to put it in the slow cooker, so I used the pressure cooker instead. Still turned out great! I used baby carrots instead of cutting them. I also served it with corn bread. We had plenty for lunch the next day, too! I'll be making this one again!