Description
This Mexican beef soup is a warm and comforting dish perfect for family dinners.
Ingredients
Scale
- 1 lb (450 g) beef chuck or stew meat, cut into 1-inch cubes
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (14-oz) can diced tomatoes
- 6 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, lime wedges, diced avocado, jalapeño slices
Instructions
- Begin by heating the vegetable oil in a large pot over medium-high heat. As the oil warms up, generously season your beef cubes with salt and pepper. In batches, carefully add the beef to the pot, ensuring not to overcrowd the pan. Brown the meat for about 5 minutes until it achieves a deep golden color. Once browned, remove the beef from the pot and set it aside on a plate.
- With the pot still hot, add the chopped onion and sauté it for roughly 4 minutes, allowing it to soften and become translucent. Stir in the minced garlic and continue to cook for an additional minute until it becomes fragrant, releasing its rich aroma.
- Return the seared beef to the pot, letting it mingle with the onion and garlic. Next, incorporate the sliced carrots and celery, the ground cumin, chili powder, and oregano, stirring everything together and cooking for 2 minutes.
- Next, pour in the can of diced tomatoes along with their juice, and then add the beef broth. Stir to combine all the ingredients fully. Increase the heat and bring the mixture to a vigorous boil, then reduce it to a gentle simmer. Cover the pot and let it simmer for 45 minutes.
- After 45 minutes, add the zucchini and corn to the pot. Allow them to simmer for an additional 10 to 15 minutes.
- When ready to serve, ladle the soup into bowls and offer optional toppings like fresh cilantro, wedges of lime, diced avocado, and jalapeño slices.
Notes
Cooking times can slightly vary based on the size of your beef chunks and the heat of your stove. The goal is to have tender beef that can be easily shredded with a fork and vegetables that hold their shape but are still soft.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
Nutrition
- Calories: 320 per serving
- Sodium: 680 mg
- Protein: 30 g