Slow Cooker Mexican Beef Soup
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- Slow Cooker Mexican Beef Soup
- 1 lb. beef stew meat, in 1/2 inch cubes
- 2 cups water
- 14 ounces beef broth
- 14 ounces tomato sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 teaspoons cumin
- 1 small can corn kernels
- 1 lb. can kidney beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 cup sour cream
- Add the beef, water, broth, tomato sauce, salt, black pepper, garlic powder, and cumin to the slow cooker. Cover and cook on Low for 8 hours, or until the meat is tender.
- Turn the heat up to High and stir in the corn, kidney beans, and oregano.
- Cover and cook for 15 minutes, then serve with the sour cream.
- Serves 4
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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Slow Cooker Mexican Beef Soup Recipe at a Glance
- COURSE: Soups/Stews