Crowd Pleaser Mexican Soup
This is the only Mexican Soup recipe you’ll ever need. I’ve been making a variation of this soup for my family and guests for years.
Affiliate links are used this this post.
One of the things I appreciate most about this Mexican Soup recipe is its versatility. It can be made on the stove, in the slow cooker, or in the Instant Pot. It’s also a crowd-pleaser and makes a large batch, so it’s a great recipe for groups of people or to use as a make ahead freezer meal. And get this: this soup is made with real food ingredients.
Seriously, you need this soup in your kitchen!
How to Make Mexican Soup: You Choose!
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:
MAKE MEXICAN SOUP ON THE STOVE:
After cooking the onions and the beef in a skillet, add all the ingredients into a large stockpot. Simmer for 1-2 hours.
MAKE MEXICAN SOUP IN THE SLOW COOKER:
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.
MAKE MEXICAN SOUP IN THE INSTANT POT:
Use the sautƩ 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 I Freeze this Mexican Soup recipe?
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:
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.
Where to Get Ground Beef You Can Trust
A recipe is only as good as the ingredients in it. This is why we continually nudge people to use high-quality, organic produce and meat if possible.
One EASY way to have humanely raised 100% grass-fed beef delivered to your door is through ButcherBox.
What is ButcherBox?
ButcherBox has high-quality meat delivered to your door… easy and convenient. They carry humanely raised 100% grass-fed beef, free-range organic chicken, heritage breed pork, and wild-caught Alaskan sockeye salmon all free of antibiotics and added hormones.
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
Want More Recipes That Are Great for Groups?
Check out our roundup of 25+ Slow Cooker Recipes for Groups of People.
Ok, ready to chow down on some Crowd Pleaser Mexican Soup? Get after it!
Print
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
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 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)
- 1/4 cup 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
- 1 (15 oz) cans pinto beans, drained and rinsed
- 1 quart of chicken brothĀ
- 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
Instructions
Make It Now
Stove Top 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.Ā Add the onions and cook, stirring, for about 4 minutes, seasoning lightly with salt and pepper while they cook.Ā
- 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 to a large stockpot. Bring to a boil and then reduce to a gentle simmer. Simmer for 1-2 hours, stirring occasionally.
- Optional: Serve with your favorite Tex Mex toppings.
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.Ā
- 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 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 “SautĆ©.” 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.Ā
- 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.Ā Drain the grease from the meat.
- Add all other ingredients to the Instant Pot. Lock and seal the lid. Cook at high pressure for 7 minutes, then quick release the pressure.Ā
- 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 freezer in airtight freezer containers.
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.
I love this soup! I freeze this soup in large mason jars. This is a very family friendly recipe. Itās so nice to have on hand.
★★★★★
Thanks for the feedback and review, Stacy!
SO delicious and so easy!! I love that it makes enough for our big family.
★★★★★
Wonderful!
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? Iād love your help as Iāve picked this out for our freezer club this month š Thanks!!
Yes, definitely. In fact, that’s the way we write freezing instructions for most of our soups in our cookbooks. We need to update this one! I hope your freezer club enjoys it!
Thoughts on making this in an instant pot?
You for sure can! Follow Step 1 (saute right in the pot and drain the grease off) and Step 2. Lock and seal your lid. Cook at high pressure for 7 minutes and use a quick release. Enjoy!
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!
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.
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.
Yep that would work well!
Is there a substitute for the packet of ranch?
There is a link to a homemade version within the recipe.
Recipe calls for 2 cans of Rotel. What is that?
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.
This recipe is SO YUMMY!! š Big hit every time I make it now….thanks ladies!