Crowd Pleaser Mexican Soup
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This Mexican-inspired soup recipe is one of those tried and true recipes that I’ve been making for years and years. It’s easy, super flavorful, freezer friendly, and makes a huge batch.
Why You’ll Love This Mexican Soup Recipe
- It’s versatile. Mexican soup can be made on the stove, in the slow cooker, or in the Instant Pot.
- It makes a huge batch. This recipe is great for groups of people.
- It freezes beautifully. I almost always freeze the leftovers in small portions to have for lunches down the road.
- It’s easy. A novice cook will feel like a pro after making this recipe.
- It is SO flavorful. You’ll be making it over and over again!
“I’m pretty sure we’ve tried every. single. recipe for Mexican Soup and this is our hands-down favorite. We have made this every. single. week to get through this winter and it just never gets old; we just keep mixing up the toppings. Stop reading and make it already!”
– Sarah ⭐️⭐️⭐️⭐️⭐️
Ingredients
The ingredients in Mexican soup are recognizable and affordable. Here is what you need…
Ingredient Notes:
- Ground beef – Here is where to find beef you can trust.
- Taco Seasoning – You can use homemade or store bought. I prefer to make my own Taco Seasoning and keep it in a jar in my spice cabinet.
- Chicken Broth – It’s easy to make your own chicken broth at home.
Substitutions & Variations
Ground Beef – You can substitute ground chicken or turkey.
Garlic Salt – Substitute 3/4 teaspoon garlic powder and 1/4 teaspoon salt
Shoepeg White Corn – Substitute yellow corn if you can’t find Shoepeg.
Salsa – You can use mild or medium. While I’ve never used hot, I think it would add too much intensity.
Step-by-Step Instructions
Saute Diced Onion
In a large Dutch oven or stockpot, heat 2 tablespoons of the oil over medium-high heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook.
Brown the Ground Beef
Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Drain the grease from the meat.
Add Remaining Ingredients
Add the meat mixture and all other ingredients to a large stockpot. Bring to a boil and then reduce to a gentle simmer. Simmer for 20-30 minutes*, stirring occasionally.
3 Cooking Methods for Mexican Soup
There aren’t many soups that can be made every which way. This is one of the reasons I keep coming back to this recipe. Here’s a quick overview of your options:
Stovetop Method
After cooking the onions and the beef in a skillet, add all the ingredients into a large stockpot. Simmer for 1-2 hours.
Slow Cooker Method
After cooking the onions and the beef in a skillet, add all the ingredients to a slow cooker and cook on low for 6-8 hours.
Instant Pot Method
Use the sauté setting to cook the onions and beef. Add all the ingredients in, lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.
Can You Freeze Mexican Soup?
Yes, yes, yes! Mexican soup freezes and thaws beautifully BEFORE or AFTER cooking. Because it makes such a big batch, I almost always freeze it in small portions to have for lunches down the road. When frozen after cooking, it can also be a great freezer meal for 1-2 people.
To Freeze:
Option 1 (Before Cooking): Cook the onions and beef, then stir in the rest of the ingredients, and freezer in airtight freezer containers.
Option 2 (After Cooking): Follow all of the cooking instructions in the recipe below. Let cool and freeze in airtight freezer containers.
To Prepare From Frozen:
Option 1 (Before Cooking): Let the soup thaw completely. Then follow the cooking instructions for whatever cooking method you choose (see options below).
Option 2 (After Cooking): Let soup thaw completely. Then just warm up in the microwave or on the stove on low until desired temp.
What Should I Serve with Mexican Soup?
Believe me when I say this soup is hearty. You won’t need much more to go with it other than tortilla chips or maybe some corn bread. I like to provide some optional toppings like:
- Diced or sliced avocado
- Sour cream
- Shredded cheddar cheese (here’s how to shred your own to save money)
- Diced red onion
- Chopped chives
- Sweet Potato Corn Bread would make a great side dish!
- Mexican Chopped Salad with Cilantro Lime Vinaigrette
FAQs
Yes, this soup works beautifully to prepare in advance and reheat. Just reheat it on low.
The recipe as written is not very spicy. If you want, you can amp it up by adding more taco seasoning and using medium salsa.
Mexican soup can be made vegetarian! Use our Vegetarian Tortilla Soup recipe.
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Crowd Pleaser Mexican Soup
Super easy Mexican-inspired soup recipe. Packed with flavor, very filling and makes a TON. Great recipe for large groups. Freezer friendly as well!
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 yellow onion, diced
- salt and pepper
- 3 cloves garlic, minced
- 2 lbs lean ground beef (or sub ground chicken or turkey) (where to find meat you can trust)
- 1 teaspoon garlic salt (Sub: 3/4 teaspoon garlic powder and 1/4 teaspoon salt)
- 4 tablespoons taco seasoning, or more to taste
- 2 (15 oz) cans petite diced tomatoes, juices and all (Tip: Use fire-roasted tomatoes for more flavor.)
- 2 (4 oz) cans diced green chiles, juices and all
- 2 (11 oz) cans shoepeg white corn, drained (sub: yellow corn)
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) cans pinto beans, drained and rinsed
- 1 quart of chicken broth
- 1 cup mild salsa (use medium if you like spice!)
- Optional Toppings: Shredded cheese, crushed tortilla chips, diced avocado, salsa, sour cream or plain Greek yogurt, squeeze of fresh lime, red onion
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Instructions
Make It Now
Stove Top Method:
- In a large Dutch oven or stockpot, heat 2 tablespoons of the oil over medium-high heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook.
- Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Drain the grease from the meat.
- Stir in the garlic salt, taco seasoning, diced tomatoes, green chiles, corn, beans, broth, and salsa to the pot. Bring to a boil and then reduce to a gentle simmer. Simmer for 20-30 minutes*, stirring occasionally.
- Optional: Serve with your favorite Tex Mex toppings.
*Note: Polly’s mom’s original version says to cook it even longer, about 1-2 hours, but you may have to add in more broth to thin it out.
Slow Cooker Method:
- In a large skillet, heat 2 tablespoons of the oil over medium-high heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook.
- Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Drain the grease from the meat.
- Add the meat mixture and all other ingredients (except the toppings) to a 6 quart slow cooker. Cover and cook on LOW for 6-8 hours.
- Optional: Serve with your favorite Tex Mex toppings.
Instant Pot Method:
- Set the 6-quart Instant Pot to “Sauté.” Pour in 2 tablespoons of the oil and heat until shimmery. Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook.
- Add in garlic and ground beef and cook, stirring and breaking up the meat as it cooks, until the meat is cooked through (5-7 minutes.) Press cancel. Drain the grease from the meat.
- Add all other ingredients (except the toppings) to the Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.
- Optional: Serve with your favorite Tex Mex toppings.
Freeze For Later
Option 1 (Before Cooking): Cook the onions and beef, then stir in the rest of the ingredients, and freeze the uncooked soup in an airtight freezer container.
Option 2 (After Cooking): Follow all of the cooking instructions in the recipe. Let the soup cool and then freeze in airtight freezer containers.
Prepare From Frozen
Option 1 (Before Cooking): Let the soup thaw completely. Then follow the cooking instructions for whatever cooking method you choose in the recipe above.
Option 2 (After Cooking): Let soup thaw completely. Then just warm up in the microwave, on the stove on low, or in the slow cooker on low, until warmed through.
Notes/Tips
Gluten-Free Version: Make sure any store-bought taco seasoning or broth is labeled gluten-free.
Dairy-Free Version: Omit cheese and sour cream as a topping.
Where We Get Our Beef: We get our beef from ButcherBox. The beef is grass-fed and curated from trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, chicken, and wild salmon–and have used it for years ourselves.
You can substitute ground chicken or turkey for ground beef.
No garlic salt? No problem. Substitute 3/4 teaspoon garlic powder and 1/4 teaspoon salt
Shoepeg White Corn can be hard to find. Substitute yellow corn if you can’t find Shoepeg.
You can use mild or medium salsa. While I’ve never used hot, I think it would add too much intensity.
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Love, love this recipe! Made it a couple of weeks ago and it has become a weekly staple. My sister loves it and now makes it weekly for her family and my 85 y/o dad can’t get enough of it! Thanks! 🥰
Wow, fun to hear that we’ve won over the WHOLE family! Thanks for taking the time to leave a review Marta!
Delicious easy! Fire roasted tomatoes makes a huge difference and quality salsa Thank you. Great recipe
Yes, ingredient quality can certainly make a difference. So glad you enjoyed this recipe Diana. Thanks for taking the time to leave a review.
Family favorite! I double the amount of beans and corn but other than that I leave the recipe as is 😊
Thanks for the review. So happy your family enjoys it!
I made this soup for a lunch club at school. All the club members told me how good it tasted, and I was asked for the recipe from a few of them. A teacher that isn’t part of the group even said the soup was a hit because he’d been told how good it was! I made a double batch because there are 20 staff in the club, and I still had quite a good amount of soup left in the pot. I passed the left overs on to a single coworker with two children. We’ll see what their review is on Monday. Thank you for a simple to make and delicious soup recipe that makes a substantial amount to feed a hungry group of educational staff!
Love to hear how this soup served educators and was so well liked. Thank you for taking the time to leave a review Hayley!