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Beef Tortilla Soup

5 star rating
 

Submitted by: Lulu00

 

Photo by: sushiwushi

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.
 

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

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Method

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.

 

Notes:

 

Number of Servings: 8-10

 

Submitted by: Lulu00 ()

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