Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup
Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup is a cozy and comforting soup made with American lamb shoulder, veggies, spices, and tortillas!
***This post is in partnership with the American Lamb Board. As always, all opinions expressed are 100% my own.***
Raise your hand if you are ready for fall?
I can’t wait for fall foliage, cooler temperatures, tailgates and slow-cooked foods. Well, in case you want an early sample of fall, I wanted to share a cozy, comforting meal that’s best enjoyed all autumn long.
This Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup will hit the spot. What makes this soup so incredibly flavorful? The answer: American Lamb Shoulder. I’m a big FAN of American lamb. A few recipes I’ve created using lamb: Slow Cooker Al Pastor Lamb Tacos, Skillet Huevos Rancheros with Ground Lamb, Grilled Jerk American Lamb Loin Chops, and Mini American Lamb Shoulder Shepherd’s Pie.
Besides all the flavor, this soup is embarrassingly easy to make as well. You’ll through all the ingredients into a slow cooker for a set-it and forget-it dinner situation. Just don’t forget all the copious amounts of toppings.
What do you say? Shall we dive in? Let’s GO!
Why Use American Lamb
I used American Lamb in this slow cooker recipe. Their lean, nutrient-rich lamb shoulder is ideal for making a lot of dishes, but is truly magnificent when used as the main dish for dinner. Aside from the fact that they are one of the most delicious types of protein out there, they’re also a good source of an array of essential nutrients.
Ingredients Used to Make Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup
When it comes to making soup there are no rules. Simple to make, minimal ingredients, can feed a crowd and the leftovers are always outstanding. For this lamb-focused version, you will need the following ingredients:
- Boneless American lamb shoulder: American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished.
- Spices: Chili powder, Paprika, Cumin, Coriander, Garlic powder, Dried oregano
- Kosher salt and pepper to taste
- Yellow onion
- Jalapenos
- Garlic
- Red enchilada sauce: Gives the base of the soup a nice smoky flavor
- Chicken broth
- Black beans
- Rice
- Lime Juice: Any time you cook something for a long time either had herbs or citrus to help bring some brightness to the dish
How to Make Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup
- Place the lamb shoulder on a baking sheet. In a small bowl combine chili powder, paprika, cumin, coriander, garlic powder, oregano, salt, and pepper. Take the seasoning and seasoning the lamb shoulder.
- Next, place onion, jalapenos, and garlic in the bottom of a slow cooker followed by the lamb shoulder. Pour the enchilada sauce over the lamb followed by the chicken stock
- Cook on low for 7 to 8 hours or high for 4 to 6 hours. Remove the lamb shoulder from the slow cooker and shred. Put the lamb shoulder back in the liquid with the rice, black beans, and fresh lime juice. Stir everything together.
- Divide the soup among several bowls and top with tortilla chips and favorite garnishes!
Helpful Tips
- USDA recommends that American lamb shoulder be cooked to a safe internal temperature of 145 degrees with a 3 minute rest. Use a food thermometer to make sure that you are cooking the meat right.
- To have a perfectly cooked lamb shoulder, make sure that it is at room temperature before cooking. We suggest at least 30 minutes prior to cooking.
- You can prepare the tortilla a day ahead to help save you some time during the week. Simply reheat and enjoy!
Slow Cooker American Lamb Shoulder Tex-Mex Tortilla Soup
Ingredients
- 2.5 lbs Boneless American lamb shoulder, sliced into 1-inch cubes
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Smoked paprika
- 1 tsp Coriander
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- Kosher salt and pepper to taste
- 1 medium Yellow onion, diced
- 3 medium Jalapenos, diced
- 4 cloves Garlic, minced
- 2 cans Red enchilada sauce
- 4 cups Chicken broth
- 1 can Black beans, rinsed, drained
- 1 cup Cooked white rice
- 3 tbsp Fresh lime juice
- Tortilla Chips
- Garnish: cilantro, avocado, green onions, sour cream, tortilla chips
Instructions
- Place the lamb shoulder on a baking sheet. In a small bowl combine chili powder, paprika, cumin, coriander, garlic powder, oregano, salt, and pepper. Take the seasoning and seasoning the lamb shoulder.
- Next, place onion, jalapenos, and garlic in the bottom of a slow cooker followed by the lamb shoulder. Pour the enchilada sauce over the lamb followed by the chicken stock
- Cook on low for 7 to 8 hours or high for 4 to 6 hours. ***optional note: remove the lamb shoulder from the slow cooker and shred. Put the lamb shoulder back into the slow cooker *** If you don’t want to shred, simply leave the lamb shoulder in the slow cooker and stir in the rice, black beans, and fresh lime juice. Stir everything together.
- Divide the soup among several bowls and top with crushed tortilla chips and favorite garnishes!
- ***USDA recommends that American lamb shoulder be cooked to a safe internal temperature of 145 degrees with a 3 minute rest. Use a food thermometer to make sure that you are cooking the meat right.
