Crockpot Beef Tortilla Soup
Enjoy a hearty and flavorful beef tortilla soup made effortlessly in a crockpot. This recipe combines tender beef, colorful vegetables, and spicy seasonings, topped with crispy tortilla strips for a satisfying meal.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Chef's knife
- 1 Measuring cups
- 1 Measuring spoons
- 1 Stirring spoon
- 1 Ladle
- 6 Serving bowls
Ingredients
- 1.5 lbs beef chuck roast (cut into 1-inch cubes)
- 1 can (14.5 oz) diced tomatoes with green chilies
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) corn (drained)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 1 jalapeño pepper (seeded and chopped) Adjust the heat level by adding more or fewer jalapeños according to your taste.
- 4 cups beef broth
- 2 tablespoons taco seasoning
- 1 teaspoon cumin
- to taste salt and pepper
- 1 cup tortilla strips (for topping)
- fresh cilantro (for garnish, optional)
- lime wedges (for serving, optional)
Instructions
- Season the beef cubes with salt and pepper.
- In the crockpot, add the seasoned beef, diced tomatoes, black beans, corn, onion, garlic, green bell pepper, and jalapeño.
- Pour the beef broth over the ingredients in the crockpot.
- Sprinkle the taco seasoning and cumin on top, then gently stir to combine.
- Cover the crockpot and set to low for 6-8 hours or high for 3-4 hours.
- Once cooking time is complete, use a ladle to serve the soup into bowls.
- Top each bowl with crispy tortilla strips and garnish with fresh cilantro and lime wedges, if desired.
Notes
For added flavor, you can sear the beef cubes in a skillet before adding them to the crockpot.
Adjust the heat level by adding more or fewer jalapeños according to your taste.
This soup is great for leftovers and can be stored in the refrigerator for up to 3 days, or frozen for longer storage.