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!
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.
Did you make this recipe?Please leave a comment below and share a photo on Instagram with the hashtag #thecuriousplate!