Mexican Steak Soup

As the weather gets cooler I start to crave soups and stews! But I get bored with the usual soup recipes, so I decided to change things up a bit and make a steak version of my favorite Chicken Tortilla Soup recipe. This worked out just how I wanted! I love the tender pieces of stew meat soaking in the cumin/chili flavored beef broth along with the crunchy whole baby corn, black beans, onions, garlic and salsa! Topping it with the shredded cheddar cheese is a must! This soup has tons of Mexican flair! You'll really feel like you went south of the border for this meal!

My family loved this soup recipe and told me I can make it again...which means I'll be making it once a week for a very long time! This is a very mild soup, so use a hotter salsa if you like it spicy.

Mexican Steak Soup

INGREDIENTS:
1 1/2 lbs. beef chuck stew meat chunks - cut into small bite sized pieces
2 Tbls. corn oil
1 very large onion - diced
3 large cloves garlic - minced
1 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. ground cumin
1 Tbls. chili powder
15 oz. can black beans - drained and rinsed
2 - 15 oz. cans low sodium beef broth
16 oz. jar chunky salsa - I use mild 
15 oz. can whole baby corns - cut into bite sized pieces
2 cups shredded cheddar cheese
optional toppings - sour cream, fresh chopped cilantro

DIRECTIONS:
Sprinkle the beef pieces with the salt and pepper.
In a very large soup pot heat oil on medium.
Saute the seasoned beef pieces until no longer pink.
Then add in the onions, garlic, cumin and chili powder.
Cook and stir until onions are tender.
Now add in the black beans, beef broth, salsa and baby corn chunks.
Stir and bring to a boil,then lower heat to a simmer.
Cover pot and let simmer for 2 hours
or until meat pieces are very tender.
Before serving taste soup and add more salt if needed.
Serve warm with shredded cheddar and optional toppings if desired.
This recipe makes about 8-10 large bowls of soup.
Leftovers reheat perfectly on the stovetop or microwave.