- 1 tsp olive oil
- 1 lb of chuck or round roast, diced into chunks
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp oregano
- Sea salt and fresh cracked black pepper, to taste
- 1 sweet yellow onion, cut into large chunks
- 5-6 cloves of garlic, chopped
- 1 (7 oz ) can of whole green chiles, diced
- 1 (15 oz) can of diced tomatoes
- 6 cups of beef broth
- 1 bay leaf
- 1 (15 oz) can of black beans, drained and rinsed
- 1 cup of frozen corn, thawed
- Cilantro, chopped (divided)
- 3-4 corn tortillas (topping)
- Cotija cheese (topping)
Preheat the oven to 275 degrees.
Heat olive oil in a Dutch Oven over medium heat. Once it's hot add the diced beef and seasonings then brown for 2 minutes; add the onion, garlic, green chile, and sauté for 3-4 minutes.
Add the tomatoes, beef broth, and bay leaf then stir and cover with a lid. Place in the oven for 4-5 hours.
Remove from the oven and place on the stovetop over medium heat; add the beans, cilantro (reserving a bit for garnish), and corn. If you want it thicker, add a slurry of cornstarch and cold beef stock. Add to the stew when boiling and it will thicken right up.
Preheat the oven to 350 degrees.
Take a few corn tortillas and spray them with olive oil cooking spray on both sides. Cut into small strips and place on a baking sheet. Season with salt and pepper if you like. Bake until golden brown on both sides, about 5-7 minutes.
Top the soup with crispy tortilla strips, a little cotija cheese, and cilantro. Enjoy.