Crock Pot Mexican Soup
By: Gigi Howe
Hola mi amigos! Pretty amazing that I can’t remember too much more of than that after taking 4 years of Spanish in high school, okay, I might be exaggerating. 😉
In honor of Cinco de Mayo, I decided to find a Mexican recipe to post today. Although this recipe is called a “soup”, it is extremely hardy and it is definitely more of a meal. You can serve it with a salad and some bread, or better yet, torillas. I have seen other recipes like this before, but I have tweaked mine a bit and made a few changes. Of course, you don’t have to only make this recipe on May 5th 😉 And another plus for this recipe is that its made in a crock pot!
I hope you like it!
Crock Pot Mexican Soup
Ingredients:
– 1 lb ground beef or turkey, browned and drained
– 1 28 oz can of chopped tomatoes
– 8 oz frozen corn
– 1 can kidney beans (slightly drained)
– 1 can black beans (slightly drained)
– 1/2 can chicken broth
– 2 bell peppers chopped (I used 1 red and 1 orange – looks prettier)
– 4 scallions thinly sliced
– 1 fresh jalapeno pepper chopped (optional)
– 1/2 envelope of taco seasoning OR 1 teaspoon of chili powder and 1/2 teaspoon of cumin
– 1 lb processed cheese or cheddar cheese – cubed (you can use less)
– salt & pepper to taste
Directions:
1. Put all of the above ingredients into your crock pot, mix well. I add the jalapeno to my soup and do not put in the spices. So you can make this soup whatever way you think you will like it.
2. Cook on high for 3 hours or on low for 4 to 5 hrs.
Enjoy! And ¡Buen apetito! 🙂
Printable Recipe:
