Beef Tortilla Soup

This hearty soup is packed with flavor from the pinto beans, chili tomatoes, jalapeno and beef roast. Top with sour cream and avocados for a perfect finish.

Ingredients:

• 2 cups leftover chuck tender roast or stew meat
• 1 15.5 oz can pinto beans, drained
• 1 15.5 oz can diced tomato
• 1 14.5 oz can beef broth
• 1 14.5 oz can chili ready tomatoes
• 1 tbsp minced garlic
• 1 onion, diced
• 2 cups frozen corn
• 1 jalapeno, diced
• 1 avocado, sliced
• 8 oz Velveeta shreds
• Tortilla strips
• Sour cream

Directions:

Combine all ingredients, except Velveeta, tortilla strips, avocado, and sour cream, in a slow cooker on low heat for 4-6 hours. Serve in a bowl with avocado slices, Velveeta shreds, tortilla strips and sour cream.

Number of Servings: 8-10