Who doesn’t love hot, hearty loaded soup? This Beef Tortilla Soup is a twist on a recipe my mom uses all the time when cooking for large groups (she uses chicken). I like to make this during chilly weather and, because it makes a pretty large serving size, there are usually plenty of leftovers (which are even better the next day). This recipe is so stinkin’ easy to make…there are really only 2 steps to it. So, get out your trusty can opener and follow along!
Beef Tortilla Soup
1 onion, chopped
3 cloves garlic, minced
1 lb. ground beef
2 teaspoons chili powder
2 tsp cumin
1 (28 ounce) can crushed tomatoes
3 cups chicken stock
1 lg family size chicken rice soup
2 cups whole corn kernels
1 (4 ounce) can chopped green chile peppers
2 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
Salt and Pepper
Crushed Tortilla Chips
Shredded Monterey Jack Cheese
Let the can opening begin!
Step One: Brown the beef with the onions and minced garlic.
Once the meat is browned, add the contents of the pan to your crock pot (drain the fat first, if you so desire).
Add the rest of the ingredients to the crock pot and stir. Try not to get a crick in your wrist from opening all those cans of beans, soup, corn and tomatoes!
Cover and let cook on warm for about 4 hours. The longer this soup cooks the better as the flavors will meld really nicely.
Before serving up the soup, adjust the seasonings as desired with more salt, pepper, cumin or chili powder. Then ladle into bowls and top with sour cream, cheese, crushed up tortilla chips.
Soups on, everyone! Grab your spoons and a spot on the couch…this soup calls for getting cozy!