MEXICAN SOUP SLOW COOKER RECIPES

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SLOW-COOKED MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT



Slow-Cooked Mexican Beef Soup Recipe: How to Make It image

My family loves this stew, 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

Provided by Taste of Home

Categories     Lunch

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 13

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

  • 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.

Nutrition Facts : Calories 218 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 602mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

BEST SLOW COOKER POTATO SOUP RECIPE - HOW TO MAKE SLOW ...



Best Slow Cooker Potato Soup Recipe - How to Make Slow ... image

This easy slow cooker potato soup gets its flavor from crumbled bacon and vegetables like celery and leek. It's a comforting dinner the whole family will love.

Provided by Lauren Miyashiro; Recipe by Kellie Kelley

Categories     feed a crowd    appetizers    comfort food    dinner    soup

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 6-8 servings

Number Of Ingredients 11

6 slices bacon, chopped
2 lb. russet potatoes, peeled and cubed
3 celery stalks, sliced
1 large leek, cleaned and chopped
3 garlic cloves, finely chopped
4 c. chicken stock
1 tsp. kosher salt
6 sprigs of fresh thyme
1/2 tsp. ground black pepper
3/4 c. sour cream, plus more for garnish
Shredded cheddar cheese, chopped chives, sour cream, and reserved bacon, for serving

Steps:

  • Heat a large skillet over medium heat. Add the bacon strips and cook until golden brown, 6 to 8 minutes. Remove to a paper towel lined plate. Reserve 2 pieces for garnish.  Crumble the remaining 4 pieces. 
  • Place the crumbled bacon, potatoes, celery, leek, garlic, stock, salt, thyme sprigs, and pepper in the base of a 6- to 8-quart slow cooker. Put the lid on the slow cooker, and cook on high for 4 hours (or low for 6 to 8 hours) until the potatoes are tender when pierced with a fork.  Remove the thyme sprigs and discard.
  • Use an immersion blender to blend the soup to a semi-smooth consistency, leaving small chunks of potato and vegetables for texture. Stir in the sour cream. (Add 1/4 to 1/2 cup of water, to thin the soup out to your desired consistency). Serve in bowls, garnished with cheese, chives, additional sour cream, and the reserved bacon slices crumbled over top. 

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