Mexican Soup (CrockPot)

[contributed by Marc L.]

  • 1 lbs tri-tip cut into bite sized chunks
  • 2 cans (15.5 oz) Black beans (Goya brand if possible)
  • 2 cans (4 oz) chopped green chilies
  • 1 can (15 oz) Rotel spicy diced tomatoes
  • 1 can (15 oz) diced tomatoes
  • 1 can (14 oz) corn
  • 4-6 green onions chopped
  • 3 tsp chili powder (Alternate: 1 tsp ground Chipotle Pepper, 1 tsp Smoked Paprika, 1 tsp Aleppo Peppers…all from Penzey’s Spices)
  • 1 tsp cumin
  • garlic to taste (recommend LOTS and LOTS of GAAAAHLIC)


  1. Add all ingredients to CrockPot and cook on high for 4-6 hours
  2. Serve with a little grated cheddar cheese on top.
© Eat, Drink, and Carry a GPS 2013