This recipe takes carne asada flavors and turns them into a soup. Flavorful and filling, this slow cooker soup is super easy and healthy too.
This is another recipe I’ve been thinking about for a while now. It’s so simple I don’t know why I never got around to actually making it until now. I love carne asada (Mexican food in general) and it’s officially soup season.
I said simple right? Throw everything, stir and let it cook. These are the best type of slow cooker recipes. It’s what they’re made for in my opinion.
If you’re going to use dry beans then be sure to pre-soak them.
You can make this in your Instant Pot as well!! Throw everything in your pressure cooker, (saute the meat if you want to, I wouldn’t take the time), stir, and set it to manual for 30 minutes. Quick release and serve!Print
- 1 1/2 lbs skirt steak, cut into 1-inch pieces
- 4 cups low-sodium beef broth
- 15 ounces diced tomatoes
- 15 ounces corn, drained & rinsed
- 15 ounces black beans, drained & rinsed
- 1 small red onion, diced
- 1 bell pepper, chopped
- Juice of 1 lime
- 3 garlic cloves, minced
- 1 1/2–2 tsp salt
- 1 1/2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp pepper
- Handful fresh cilantro (optional)
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 hour or LOW 6-8.
Optional toppings? Cheese, jalapeño, sour cream…sky is the limit.
1 1/2 or 2 tsp of salt? I use 1 1/2 tsp but I have a tendency to under-salt dishes to I think most people might prefer 2 tsp.
I used my Crock-Pot® 6-Quart Countdown Digital Slow Cooker for this recipe.
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