A bold and brothy soup flavored with cilantro, jalapeno, and taco seasoning. These bold flavors are complimented by a touch of honey and cinnamon. Use stew meat or ground beef for the perfect Southwestern meal.
Author: Brielle
Recipe type: Soups
Serves: 6-8
Ingredients
2 tablespoons cooking oil
1 small onion, diced
2 pounds lean stew meat or ground beef*
4¼ cups water
1 tablespoon cornstarch
½ cup mild pickled jalapeno juice
1 can diced tomatoes, with juice
¼ cup McCormick taco seasoning
½ teaspoon dried oregano
¼ teaspoon granulated garlic
¼ teaspoon cumin
¼ teaspoon cinnamon
½ cup roughly chopped cilantro, loosely packed (about ½ a bunch)
1 bag frozen corn (12 oz.)
1 can black beans
1 can pinto beans
1 tablespoon honey
1-1½ teaspoons salt
¼ teaspoon pepper
Directions
Trim fat off of stew meat and cut chunks into equal bite sized pieces for even cooking. Dice onion and roughly chop cilantro. Dissolve cornstarch into 4¼ cups cool water. Set aside.
Add the water mixture, jalapeno juice, and diced tomatoes with juice to the crockpot and stir. Add taco seasoning, oregano, garlic, cumin, cinnamon, and cilantro to crockpot and stir. Cover and cook on low for 5-6 hours (2½-3 hours on high) or until meat is tender, adding the frozen corn and black beans the last hour of cooking.
Once meat is tender, remove lid and add honey, 1 teaspoon of salt, and ¼ teaspoon of pepper. Stir and taste. Add additional seasonings to liking.