Mexican beef soup

With my week of Mexican cuisine wining down I figured that I got to try some variety of Mexican soup. Most of the Mexican soup recipes that I found were with chicken but because I have lots of Organic beef I decided to try and make a Mexican beef soup. My family loved it and I found that it's pretty healthy with only 1/2 teaspoon of salt in it and barely any oil it had a great taste and aroma.


1 lb beef stew meat.
1 can of beans.
1 can tomato chopped or sliced, I had home can tomatoes that I used and they were great.
15 oz of Chicken broth. (use the can from beans to measure this)
1 large onion cubed in to medium cubes
1/2 bell pepper chopped
4 cloves of garlic.
1/2 teaspoon of ground cumin.
4 oz can of diced green chilly peppers.
1 can of corn. (I had some frozen corn on the cob from my garden so I used them just a bit more flavor)
1/2 teaspoon salt.
1 tablespoon oil

Preheat you pot on medium heat with oil and add the beef, cook the beef for about 15 minutes mixing it often.
Combine the rest of the ingredients together bring to a simmer and let it simmer for 45 minutes. Serve with some cheese or sour cream topped with cilantro.


Yuliya Yablokova said…
I'm going to try this recipe tonight, except I'll use cubed chicken breast instead of beef. said…
When I read it was Mexican I knew I had to stop by! It looks great!!!

Dimitry said…
Great let me know how that turns out.
Dimitry said…
Give it a try, I liked it a lot I might make some tomorrow.
Lacuisinehelene said…
This is the perfect meal for winter.
Dimitry said…
I agree, it surely worms me up.