Lamb Shoulder Tex-Mex Tortilla Soup
Recipe provided by American Lamb Board courtesy of The Curious Plate
Servings: 6 | Prep: 10 min | Cook: 8 hrs
Directions
- Place the American 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!
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Ingredients
- 2.5 lbs boneless American lamb shoulder, sliced into 1-inch cubes
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- 1 tsp dried oregano
- Kosher salt and pepper to taste
- 1 yellow onion, diced
- 3 jalapenos, diced
- 4 garlic cloves, diced
- 2 cans red enchilada sauce
- 4 cups chicken broth
- 1 can black beans
- 1 cup cooked rice
- 2 to 3 tbsp fresh lime juice
- Tortilla chips
- Garnish: cilantro, avocado, green onions, sour cream, tortilla chips
