Think, French Onion Soup meets “Viva La Mexico!” While teaching my cooking classes in Dallas earlier this year I asked what people would like to see on the menu next. Well, I’m listening! And finally getting around to creating some of your requests. I heard a few people mention “easy weeknight meals,” a few ask for “chile” and a few people wanted “crockpot” recipes. Well guess what, here is all 3! Also, this recipe is so easy to make fit any macro profile. If you are going “low carb” or “keto” hold some of the onions on top and add some extra cheese and butter (strict Keto less beef). If you are going high protein, low carb, low fat keep everything as is. If you are going high protein low fat high/medium carb profile add a scoop of rice or some really crunchy toasted garlic bread. Easy right? Make diet this easy everyday and I promise you will go far in life.
Ingredients I Used
2.5 lbs of stew meat (beef)
1 yellow onion
1 tbs garlic powder + 3 cloves of garlic
1/4 tsp chili powder
10 cups of chicken broth
6 fresh tomatillos, blended in a blender (or 2 small cans of tomatillos blended)
2 small cans of hatch chilies (don’t drain)
1 lime + extra for garnish
Mozzarella cheese for garnish
Fresh chopped Cilantro for garnish
Salt to taste
1 tbs of butter
This Is How I Made It
Get your crockpot and turn it to low, for about 9 hours. Or if you are short on time go high for 4-5 hours. The longer you have the better. I like to turn mine on low in the morning and let it cook all day.
Add all of your ingredients except the cheese, onion, fresh garlic cloves, lime and cilantro. If you would like, you can pan fry the beef for :90 seconds on high before putting it in the crockpot but it’s not necessary.
Cook until the beef is very tender!!
Before serving, chop and sauté the butter, onion and fresh garlic in a frying pan over medium/ high heat until they are caramelized.
Top your soup with onions, grated mozzarella, a squeeze of lime (I like a lot of lime) and chopped cilantro.
Dinner, no es nada. Enjoy!! xo