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.
Want More Mexican Recipes?
If you like Mexican recipes, you will love this collection we have put together!
This was so easy and delicious! I will definitely be making this again! Excited to try more of your recipes.
Hi Angie. We’re excited you found us. So glad the Mexican soup was a win for you!
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.
our son isn’t a fan of soups, but LOVED this one!! He took the leftovers in his lunch for weeks (having stored individual bowls in the freezer)
I love this soup! I freeze this soup in large mason jars. This is a very family friendly recipe. It’s 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? I’d love your help as I’ve picked this out for our freezer club this month 🙂 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.
I notice you also have a taco soup recipe. What is the difference?
I want to make it for the girls basketball team.
Hi Nana! They are very similar, but our Taco Soup is a little more simplified than the Crowd Pleaser Mexican Soup. You can easily make the Taco Soup on the stovetop if you want to go with the slightly easier version. They are both delicious!
This recipe is SO YUMMY!! 😀 Big hit every time I make it now….thanks ladies!