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Mexican leftover smoked brisket soup in a pan on the stove
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Mexican Leftover Smoked Brisket Soup

Slightly spicy Mexican soup using leftover smoked brisket to add smokey flavor and use up leftovers.
Course Soup
Cuisine Mexican
Keyword brisket soup, leftover brisket, Mexican leftover smoked brisket soup, Mexican soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Author Christina

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 6 cloves garlic, crushed
  • 1 bag frozen corn
  • 2 cans beans of your choice (we used pinto and black)
  • 1 can green chilies
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 2 qts beef stock
  • 8 oz leftover smoked brisket, chopped
  • 2 c shredded cheddar cheese

Instructions

  • Pour olive oil into large stock pot and add onions and carrots.
  • Cook until vegetables begin to soften
  • Add all other ingredients except for cheese
  • Bring to a boil
  • Lower temperature and cook 10-15 minutes
  • Stir in cheese and serve with avocado, cilantro, radish, and lime juice if desired.