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Beef Tortilla Soup

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Beef Tortilla Soup

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2008-10-29 Main Dish
5 86

This hearty soup is packed with flavor from the pinto beans, chili tomatoes, jalapeno and beef roast. Top with sour cream and avocados for a perfect finish.

  • Servings: 8-10

Ingredients:

2 cups Leftover Chuck Tender Roast or Stew Meat
1× 15.5 oz can Pinto Beans, drained
1× 15.5 oz can Diced Tomato
1× 14.5 oz can Beef Broth
1× 14.5 oz can Chili Ready Tomatoes
1 Tbsp Minced Garlic
1 Onion, diced
2 cups Frozen Corn
1 Jalapeno, diced
1 Avocado, sliced
8 oz Velveeta Shreds
Tortilla Strips
Sour Cream

Directions:

Combine all ingredients, except Velveeta, tortilla strips, avocado, and sour cream, in a slow cooker on low heat for 4-6 hours. Serve in a bowl with avocado slices, Velveeta shreds, tortilla strips and sour cream.