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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: 10-12 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.