Slow Cooker Mexican Beef Soup


(1 vote) 4 1

Start this soup in the morning before you leave for the day, and come home to a delicious, south of the border dish.

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  • 1 lb. Beef Stew Meat, cut into 1/2 inch cubes
  • 14 oz. beef broth
  • 2 C. water
  • 14 oz. Mexican style chunky tomato sauce
  • 2 tsp. ground cumin
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. pepper
  • 1/2 tsp. garlic powder
  • 1 lb. canned pinto beans, rinsed and drained
  • 1 can of corn
  • 1/2 C. sour cream

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Combine stew beef, broth, water, tomatoes and spices in an electric slow cooker on low heat. Cover and cook 8 to 8 1/2 hours, or until beef is tender. Increase heat to high. Stir in remaining ingredients, except sour cream. Cover and heat another 10-20 minutes until hot.

Serve with a dollop of sour cream.

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