This hearty Mexican beef soup is full of tender meat, sweet corn, and chunky vegetables that make every bite comforting. The best part? There are no rules add as much meat or as many veggies as you like. I usually double up on carrots because my husband loves them. And while it’s perfect for the colder months, my husband will tell you it’s just as good on a hot summer day.
Ingredients
- 2–5 lbs chuck roast, cut into chunks
- 3 zucchini, cut into large pieces
- 3 lbs carrots, peeled and cut into chunks (I add extra for my husband!)
- 1 head of cabbage, cut into wedges
- 10 ears of corn, cut into halves or thirds
- 8 potatoes (yellow or your choice), quartered
- 1 medium onion, diced
- 3 tbsp minced garlic
- 1 bunch cilantro, tied together or left whole
- Oil (for browning)
- Salt & black pepper (to taste)
- Seasonings: onion powder, garlic powder, chicken Knorr, beef Knorr
Instructions
1 Brown the meat: Heat oil in a large pot. Season chuck roast chunks with salt and pepper, then brown on all sides.
2 Sauté aromatics: Add diced onion and cook until tender. Stir in garlic and cook for 1 minute.
3 Build the broth: Add half of the carrots and the bunch of cilantro. Cover with water. Bring to a boil, then reduce to a simmer.
4 Add corn: Drop in the corn pieces and continue simmering until the meat is almost tender.
5 Add root veggies: Stir in potatoes and the remaining carrots. Cook about 10 minutes.
6 Finish with tender vegetables: Add cabbage wedges and zucchini. Cook until all vegetables are soft and the meat is fully cooked.
7 Season to taste: Adjust flavor with salt, onion powder, garlic powder, chicken Knorr, and beef Knorr.