Crowd Pleaser Mexican Soup
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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.
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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 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 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!
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Crowd Pleaser Mexican Soup
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 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 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 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 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.
- 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 “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 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 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.
Notes/Tips
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.
I doubled this for a large group of men. Way too much for my 7-qt. crockpot so I cooked it on the stove in a big stock pot. It’s going to be perfect. Enough meat to please the meat lovers and still a lot of vegetables to make it healthy. Very tasty mix of seasonings but I might set out a bottle of hot sauce for those who want HEAT.
★★★★★
This does make a ton! So glad you liked it. Thank you for leaving a review.
This was SO GOOD! A tiny bit spicy for my very spice-sensitive kiddos (ages 4 and 6) but my husband and I adored it and I froze a bunch for lunches later. I didn’t have any green chiles on hand when I made it so I omitted those and it was still delicious. (Probably even better with them added!) Highly recommend!
★★★★★
So good and so easy! I’ve already decided to make another batch for the freezer! If you need a quick weeknight meal, this should be in your rotation for sure!
★★★★
Wonderful to hear that, Chelsea. Thanks for the review!
I make a giant crockpot of this and portion it out for lunches for my husband and I to take to work. It is one of our favorites!
★★★★★
What a great idea to make ahead for work lunches. Thanks for the review, Allison.
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!
★★★★★
Hey, that’s wonderful to hear, Sarah. Thank you for taking the time to leave a review.