Loaded with tender shredded beef, black beans, corn, and smoky chipotle peppers, this Mexican-inspired soup is rich, spicy, and incredibly comforting. Topped with creamy avocado, melted cheese, and crispy tortilla strips, every spoonful is packed with bold flavor.

Ingredients

For the Soup

• 1 lb (450 g) beef chuck roast
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) black beans, drained
• 1 cup corn kernels
• 4 cups beef broth
• 2 chipotle peppers in adobo sauce, chopped
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and black pepper, to taste

Toppings

• 1 avocado, diced
• ½ cup shredded cheddar cheese
• ¼ cup sour cream
• Crispy tortilla strips
• Fresh cilantro
• Lime wedges
• Jalapeño slices

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season beef with salt and pepper and sear on all sides until browned.
3. Add onion and garlic and cook for 3 minutes.
4. Stir in tomatoes, black beans, corn, chipotle peppers, cumin, paprika, and chili powder.
5. Pour in the beef broth and bring to a boil.
6. Reduce heat, cover, and simmer for 2½–3 hours until the beef is fork-tender.
7. Remove the beef and shred it using two forks.
8. Return the shredded beef to the soup and simmer for 10 more minutes.
9. Serve hot topped with avocado, cheese, sour cream, tortilla strips, cilantro, jalapeños, and lime.

Prep Time

15 minutes

Cook Time

3 hours

Total Time

3 hours 15 minutes

Servings

6 servings