Mexican Soup

7 Mar

This is one of those meals I threw in the slow-cooker and said a prayer that it would turn out well…..and it did!  My family even really enjoyed it, which is always a bonus.

1 quart beef broth

1 quart water (or veggie broth)

1 to 2 lbs ground beef, browned and seasoned with salt, pepper and garlic powder

1/2 onion, chopped

1- 4 oz can diced green chilies

2-14.5 oz cans diced tomatoes, undrained

1/2 to 1 tsp cumin (add more/less to taste)

1 head cauliflower, grated

1 bunch fresh cilantro, roughly chopped

Throw first seven ingredients into the crock pot (broth through cumin….be sure to cook your ground beef first!!!)

Cook on low all day, or on high a few hours.

Before serving add the chopped cilantro and give it all a good stir.

Scoop some grated cauliflower into a bowl and top with soup.

I use the cauliflower in place of rice….of course you could swap it for cooked rice.  It’s not necessary to cook the cauli-rice first….the soup heats it up and I like it on the crunchy side.  If you prefer the cauli-rice softer, then microwave it 2-3 minutes before serving with the soup.  Or just add it to the slow-cooker while simmering.

Things to try next time:

  1. adding diced carrot to up the veggie content
  2. adding cayenne pepper for some spice or some tabasco
  3. adding a tsp or two of chipotle in adobo sauce (have to be careful with this….easy to get it too hot for my kiddos)

What would you add???

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