Slow-Cooked Mexican Beef Soup Recipe

Name: Slow-Cooked Mexican Beef Soup Recipe
Ingredients: 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 chilies, undrained; Sour cream and tortilla chips, optional

Slow-Cooked Mexican Beef Soup Recipe was pinched from <a href="https://www.tasteofhome.com/recipes/slow-cooked-mexican-beef-soup" target="_blank" rel="noopener">www.tasteofhome.com.</a>

"My family loves this stew, and I'm happy to make it since it's so simple! You can serve with corn bread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas..."

INGREDIENTS

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1 pound beef stew meat (1-1/4-inch pieces)

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3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes

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2 cups frozen corn (about 10 ounces), thawed

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2 medium carrots, cut into 1/2-inch slices

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1 medium onion, chopped

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2 garlic cloves, minced

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1-1/2 teaspoons dried oregano

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1 teaspoon ground cumin

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1/2 teaspoon salt

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1/4 teaspoon crushed red pepper flakes

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2 cups beef stock

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1 can (10 ounces) diced tomatoes and green chilies, undrained

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Sour cream and tortilla chips, optional

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