• Crowd Pleaser Mexican Soup

    by Polly on April 16, 2014

    mexican soup recipe great for large groups

    Updated and republished from January 2012

    This Mexican soup recipe never fails to please a crowd. It is one of my favorite recipes for a lot of reasons:

    1) It tastes awesome!

    2) It is primarily made with veggies and beans.

    3) It freezes really well, and you know how much we love freezer meal cooking. In fact, I included Freezer Meal directions below.

    4) It’s perfect for a large crowd, feeding up to 12 adults. Having easy and delicious go-to main dishes like this make showing hospitality to large groups so much easier!

    5) It is super easy and relatively cheap to make.

    6) Kids love it! (If you’re easy on the spices.)

    kids eating soup

    Do I have you convinced yet? If not, you can ask the people who just left my house requesting the recipe.

    Crowd Pleaser Mexican Soup

    Yields: Serves: 10-12


    • 2 lbs of lean ground beef (you can also use chicken)
    • 1 large onion, chopped
    • 1 teaspoon garlic salt
    • 1 teaspoon cumin
    • 1 package dry ranch dressing mix or make your own ranch dip
    • 2-3 tablespoons of taco seasoning
    • 2 15 oz cans Rotel (or two 15 oz cans of petite diced tomatoes and two 4 oz cans of chopped green chilies
    • 1 15 oz can diced tomatoes
    • 2 15 oz cans shoe peg white corn
    • 1 15 oz can black beans
    • 1 15 oz can pinto beans
    • 1 15 oz can ranch beans
    • 2 cups of water


    1) Brown meat and onion on medium/high heat until beef is cooked thoroughly. Add garlic salt and cumin while browning the meat.

    2) Add all ingredients, including meat mixture into a large pot. (Don't even drain the beans.) Just dump it all in!

    3) Simmer for 2 hours.

    4) Optional: serve with shredded cheese and tortilla chips

    Freezer Meal Directions: To freeze and prepare later, simply fully cook the soup, let it cool completely, and freeze in a BPA-free gallon freezer bag or other air-tight freezable container for up to 3 months. To thaw, either thaw in the fridge overnight and warm up. Or warm on the stove over low heat or in the crock pot from frozen, stirring periodically.


    Since this recipe uses a lot of canned food items, be sure to look for brands that are BPA-free.


    easy mexican soup recipe

    Hope you like it as much as we do! Here are a few other Mexican recipes from our Recipe Index if you’re interested:

    Guacamole for the Masses

    Cheesy Chicken and Black Bean Enchiladas 

    Anything Goes Tortilla Soup

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    { 3 comments… read them below or add one }

    Jessica Ayllon February 20, 2012 at 11:32 pm

    This recipe is SO YUMMY!! :D Big hit every time I make it now….thanks ladies!


    Susan March 20, 2014 at 9:19 pm

    Recipe calls for 2 cans of Rotel. What is that?


    Rachel March 21, 2014 at 1:44 pm

    This is an older recipe, so I’m glad you brought that to our attention. Rotel is a brand name for a canned tomato and green chili mix. To make this closer to “real food” though, you can use two 15 oz cans of petite diced tomatoes and two 4-6 oz cans of chopped green chilies. Check to make sure there are no added ingredients in those cans and organic is even better! I hope that helps.


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