Slow-Cooked Mexican Beef Soup

Slow-Cooked Mexican Beef Soup

from tasteofhome.com
Lunch
375 min
6 servings
218 kcal / serving

My family loves this soup, 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 poundbeef stew meat (1-1/4-inch pieces)
  • ¾ poundpotatoes (about 2 medium), cut into 3/4-inch cubes
  • 2 cupsfrozen corn (about 10 ounces), thawed
  • 2 mediumcarrots, cut into 1/2-inch slices
  • 1 mediumonion, chopped
  • 2garlic cloves, minced
  • 1 teaspoonsdried oregano
  • 1 teaspoonground cumin
  • ½ teaspoonsalt
  • ¼ teaspooncrushed red pepper flakes
  • 2 cupsbeef stock
  • 1 candiced tomatoes and green chiles, undrained
  • optional: sour cream and tortilla chips

Directions

  1. 1

    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.