Makes 6 servings
1 1/2 lbs beef chuck roast, trimmed of excess fat and quartered
1 (14 oz) can black beans, rinsed and drained
1 (14 oz) can diced tomatoes, undrained
1/2 tsp Shirley J beef bouillon or 3 tsp regular beef bouillon granules
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp garlic powder
3 cups water
1 Tbsp tomato paste
1 (4 oz) green chile peppers
1 cup freeze-dried corn or 1 can corn (rinsed and drained) or 1 cup frozen corn
Salt and pepper
Topppings: avocado, cilantro, cheese, sour cream, lime, tortilla chips
1. In a 4-6 quart slow cooker add the roast, beans, tomatoes, bouillon, cumin, chili powder, onion powder, garlic powder, water, tomato paste and peppers. Stir a bit and cover.
2. Cook on LOW for 6-8 hours, or until roast is very tender.
3. Remove the roast and shred. Stir back into the soup. Add in the corn. Salt and pepper to taste and add in additional seasonings, if needed.
4. Serve with avocado and additional toppings, if desired.
When I placed the roast in the soup I didn’t think it looks like that much meat. As I went to shred it after it cooked, it turned out to be a really meaty soup. My husband loved it because he thinks anything with lots of shredded meat is awesome. I loved it because I like to add all the delicious toppings at the end. My kids loved it because they got to eat chips with dinner. 4 stars.