easy mexican soup recipe

Crowd Pleaser Mexican Soup {Freezer Meal}

By Polly Conner

Super easy Mexican soup recipe. Packed with flavor, very filling and makes a TON. Great recipe for large groups. Freezer friendly as well! | Thriving Home

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.)

Super easy Mexican soup recipe. Packed with flavor, very filling and makes a TON. Great recipe for large groups. Freezer friendly as well! | Thriving Home

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

Super easy Mexican soup recipe. Packed with flavor, very filling and makes a TON. Great recipe for large groups. Freezer friendly as well! | Thriving Home

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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easy mexican soup recipe

Crowd Pleaser Mexican Soup

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 1012 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican

Description

Super easy Mexican soup recipe. Packed with flavor, very filling and makes a TON. Great recipe for large groups. Freezer friendly as well!


Ingredients

  • 2 lbs lean ground beef (or sub ground chicken)
  • 1 large onion, finely diced (Chopping them finely will assure they get done in the slow cooker.)
  • 1 teaspoon garlic salt (Sub: 3/4 teaspoon garlic powder and 1/4 teaspoon salt)
  • 1 teaspoon cumin
  • 1 package dry ranch dressing mix or make your own ranch dip (Tip: If not making your own, look for a ranch dip packet in the Health food section to avoid additives.)
  • 23 tablespoons of taco seasoning
  • 2 (15 oz) cans petite diced tomatoes, juices and all (Tip: Use fire-roasted tomatoes for more flavor.)
  • 2 (4 oz) cans diced green chilies, juices and all
  • 2 (15 oz) cans shoe peg white corn, drained
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 (15 oz) cans pinto beans, drained and rinsed*
  • 2 cups of water (or chicken broth)
  • Optional Toppings: Shredded cheese, crushed tortilla chips, diced avocado, salsa, sour cream or plain Greek yogurt, squeeze of fresh lime

*Original recipe called for 1 (15 ounce) can pinto beans and 1 (15 ounce) can Ranch beans. We chose to omit the Ranch beans because they have a lot of icky additives in them.


Instructions

Make It Now: Stove Top Method

  1. In a large skillet, brown the meat and onion over medium high heat, until beef is cooked through and onions are soft. Add garlic salt and cumin while browning the meat and stir. Drain the grease from the meat.
  2. Add the meat mixture and all other ingredients to a large stock pot. Bring to a boil and then reduce to a gently simmer. Simmer for 1-2 hours, stirring occasionally.
  3. Optional: Serve with your favorite Tex Mex toppings.

Make It Now: Slow Cooker Method

  1. In a large skillet, brown the meat and onion over medium high heat, until beef is cooked through and onions are soft. Add garlic salt and cumin while browning the meat and stir. Drain the grease from the meat.
  2. Add the meat mixture and all other ingredients to a 6 quart slow cooker. Cover and cook on LOW for 6-8 hours.
  3. Optional: Serve with your favorite Tex Mex toppings.

Freeze For Later:

Option 1 (Uncooked): Follow Step 1 and let the meat mixture cool. Add the meat mixture and all other ingredients, except the optional toppings, to one or two gallon-sized freezer bags or containers. Seal and freeze.

Option 2 (Fully Cooked): Cook and completely cool the soup. Place in one or two large freezer bags or containers. Seal and freeze.

Prepare From Frozen:

Option 1 (Uncooked): Thaw completely using one of these safe thawing methods. Dump all the ingredients into the slow cooker. Follow Steps 2 and 3.

Option 2 (Fully Cooked): Thaw completely using one of these safe thawing methods. Warm in a pot on the stove over medium-low heat or in the slow cooker on LOW, until warmed through.


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24 replies
  1. Erin C says:

    We love this!!! Thanks for all your great recipes. My question is, could you brown the beef and onions and then freeze it all together with the canned items and spices and then cook from thawed in the crock pot? I’d love your help as I’ve picked this out for our freezer club this month 🙂 Thanks!!

    Reply
  2. Emma Drury says:

    So I want to make this during the week and freeze it, then have it ready for sunday morning. My question is if i’m going to be reheating it in a crockpot how much time would you suggest I do that for? Just so I have a good idea (and I don’t show up with still frozen food!!)

    Thanks!

    Reply
    • Rachel says:

      We do not recommend warming or cooking frozen foods in a crockpot, because it can create the perfect environment for bacteria to grow. So, thaw your soup in the refrigerator over 24-48 hours. If it’s thawed, I would say about 3-4 hours on LOW should do the job.

      Reply
  3. Wyatt says:

    How would you recommend cooking this recipe in a crock pot? I was thinking I could cook the meat and onions, then add the ingredients to the crock pot and cook on low for 2 hours.

    Reply
    • Rachel says:

      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.

      Reply

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