I've actually made this twice already, and it is definitely better if it cooks for a long period of time. The first time we had this, it only cooked for a couple hours and it was very bland, but by the next day everything had married together and it was great. The second time, I let it cook for about 6 hours, and it was perfect. We also upped the rice to about 1 cup, so it is very thick and more like a chili than a soup. I also used a whole cup of corn just to get more veggies in:) We also don't used ground beef, so I used ground turkey. My changes are reflected in the recipe below (refer to originals to see the difference).
Crockpot Burrito Soup
Source: adapted from Loves to Eat, originally from elly says opa!
Ingredients:
2 tsp. oil
1 large onion, diced
1 lb. ground turkey
4 cloves garlic, minced
1 can (8 oz.) tomato sauce
5 cups beef broth
2 Tbsp. aleppo (or any) chili powder)
1 Tbsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper
1 cup corn
1 can black beans, drained and rinsed
1 cup uncooked rice (or, cook rice separately)
Directions:
Heat a large heavy-bottomed skillet over medium heat and add oil. Cook the onions for a couple minutes before adding the turkey. Brown the turkey with the onion and drain if necessary. Put back on the heat and stir in the garlic, just until fragrant.
Pour the turkey mixture into the crockpot and then add the tomato sauce, beef broth, spices, corn and black beans. Cook on low for…however long you’re gone.
Increase temp to high and add the rice, just until cooked. Alternatively you can put the cooked rice in bowls and ladle the soup over it. Garnish with your favorite toppings.
1 comment:
Liked this recipe. Used the leftovers the following night and made Enchiladas. It was very thick and worked perfectly, just put on a softshell w/cheese, placed in a casserole and covered with canned enchilada sauce.
Post a Comment