Mexican Beef and Corn Soup

So the other day, really a week ago, I decided to try my hand at youtube! It has been a busy week, with work, homemaking, blogging and trying to learn how to make videos… I have learned a few things, but my biggest lesson learned is this…. I am not used to talking about my recipes… I am used to writing and still photography. I got that covered, but this talkie movie concept… well, it’s gonna take me a few videos to get comfortable.. This recipe is so good and with not too many cool days left I know that I need to get a few more comfort recipes in before I start working my Spring and Summer “menu”

If you are interested, follow me on youtube!! It’s bound to be comical to say the least!

YOUTUBE LINK for this recipe and to my channel:

 

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You will need:

1 to 2 pounds chuck roast, cut into bite sized pieces

1 med to large onion, diced

4 cups tomato juice ( like for your bloody marys, mmm now I want one of those)

7.4oz seasoned tomato juice ( see video) or and extra half juice

1 heaping tablespoon minced garlic

1 tablespoon ground cumin

1 heaping tablespoon GOYA® Cilantro cooking base

1 cup tomatillo salsa ( any brand)

1 package Knorr® Rice and Pasta Sides ( Mexican Flavor)

1 tablespoon Badia® Complete Seasoning

1 can whole kernel cor

1 can petitediced tomatoes

2 heaping tablespoons fresh cilantro ( optional)

Salt and pepper to taste

Tortilla Chips, Sour Cream, Avocado for serving ( also optional)

 

Add the meat to a big pot with about a tablespoon of canola oil. Over med high heat, cook until no longer pink. Add the onion and stir well.

cook for 5 minutes. reduce heat to med and add garlic

Add the juices, salsa, cilantro base, cumin, badia and salsa. Stir well and cook for 5 minutes.

Add the corn and tomatoes and cook for 3 to 5 minutes then add the rice package.

Stir well.

Cook on med low for 15 minutes then add the cilantro, salt and pepper.

Cook for 5 to 10 minutes.

Serve with chips!

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