• Tex-Mex Vegetable Beef Soup

    1 vote
    Tex-Mex Vegetable Beef Soup
    Prep: 20 min Cook: 75 min Servings: 6
    by RecipeKing
    176 recipes
    Tex-Mex Vegetable Beef Soup is an easy and hearty stovetop recipe for a flavorful and spicy soup. Made with beef chuck roast, corn, zucchini, tomatoes and onion, spiced well. A great soup recipe for the Autumn and Winter months. It is also a healthy, low calories, low fat, low carbohydrates, WeightWatchers (6) PointsPlus recipe.


    • 1 lb boneless beef chuck roast, cut into (1-inch) pieces
    • 1/2 tsp salt
    • 1 tbsp vegetable oil
    • 1 medium size onion, chopped (about 1/2 cup)
    • 1 canned, chipotle chile in adobo sauce, chopped
    • 1 (10-3/4 oz) can condensed black bean, cumin & cilantro soup
    • 1-1/2 cups water
    • 1 (14.5 oz) can diced tomatoes, undrained
    • 1 medium zucchini, cut into (1/2-inch) pieces, (about 1-1/2 cups)
    • 1 cup frozen whole kernel corn, thawed


    1. Season beef with the salt.
    2. Heat the oil in a 4 quart saucepan over medium-high heat. Add the beef in batches and cook until well browned, stirring occasionally. Remove beef from the saucepan. Drain off any fat.
    3. Reduce heat to medium. Add in onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the chile and cook and stir for 1 minute.
    4. Stir in the soup, water and tomatoes and bring to a boil. Reduce heat to low. Cover and cook 35 minutes or until beef is fork-tender. Stir in zucchini and corn. Cook for 10 minutes or until the zucchini is tender, stirring occasionally.

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