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Crowd Pleaser Mexican Soup

By Polly Conner

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.

Mexican soup in a white bowl with toppings

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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.

Mexican soup in a white bowl

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.

Mexican soup with toppings and spoon

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.

Polly Conner with ButcherBox

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:

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

  • Author: Thriving Home
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 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 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

 


Instructions

Make It Now

Stove Top Method

  1. 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. 
  2. 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.
  3. 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.
  4. Optional: Serve with your favorite Tex Mex toppings.

Slow Cooker Method

  1. 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. 
  2. 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.
  3. Add the meat mixture and all other ingredients to a 6 quart slow cooker. Cover and cook on LOW for 6-8 hours.
  4. Optional: Serve with your favorite Tex Mex toppings.

Instant Pot Method

  1. 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. 
  2. 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.
  3. 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. 
  4. 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.

Slow Cooker Chicken Fiesta Soup

By Polly Conner

This delicious, slow cooker chicken soup is not only gluten free and dairy free (if you don’t add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. This easy and healthy freezer meal is great for feeding a large group of people.

Slow cooker chicken fiesta soup in a white bowl

I hesitated on sharing this recipe. I mean, don’t we have enough Mexican-inspired slow cooker meals already?

But then, just in the nick of time, Smart-Polly showed up. And she got nose to nose with Lame-Polly and asked the question, “Is there such thing as having too many slow cooker Mexican-inspired meals?” 

Smart-Polly won. 

And I’m so glad she did. Because this crock pot Chicken Fiesta Soup is amazing. And incredibly simple. And makes a lot. And freezes well. And. And. And. 

Freezer friendly chicken fiesta soup in a white bowl with sour cream

Now hear me out on something. I would have loved to make this a dump and go meal. It would have given me something else to brag about on this soup (as if it needs more, ha!). But here’s the deal. The chicken is done in 4-6 hours and the onions just aren’t. They are a little too oniony when they don’t get a jump start or the chance to cook all day. That is why we have the extra step of sauteing the onions and peppers before dumping it all in. 

BUT, if you love a good shortcut, you can toss the veggies in a little oil and microwave them for 4-5 minutes until they begin to soften. Then just toss them in the slow cooker and do your dang thang. 

Did I mention that you guys are going to love this recipe? 

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Slow Cooker Chicken Fiesta Soup

  • Author: Polly
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 8-10 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This amazing, freezer friendly chicken soup is not only gluten free and dairy free (if you don’t add cheese at the end), but it freezes beautifully either before cooking or after. Packed with fresh flavor, the veggies give it that fiesta vibe that everyone will love. 


Ingredients

  • 12 tablespoons avocado oil or olive oil
  • 1 onion, diced (about 1 cup)
  • 2 bell peppers, diced (suggested: one red and one green)
  • salt and ground black pepper
  • 3 garlic cloves, minced
  • 12 pounds medium boneless, skinless chicken breast
  • 1 (28 ounce) petite diced tomatoes, juice and all (or two 14.5 ounce cans)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • 1 (11 ounce) can shoe peg corn, drained and rinsed
  • 2 cans green chilis
  • 3 cups low-sodium chicken broth
  • 23 tablespoons taco seasoning 
  • Optional toppings: diced avocado, lime wedges, sour cream or plain Greek yogurt*, shredded cheddar cheese*, sliced green onions, corn tortilla chips, hot sauce

Instructions

  1. Heat oil in a large skillet over medium-high heat. Add diced onion and bell peppers, and cook until they begin to soften, about 5 minutes. Season lightly with salt and pepper while they cook. Stir in the garlic during the last 30-60 seconds. (Freezing instructions begin here.)
  2. Add the veggie mixture, chicken, tomatoes, black beans, pinto beans, corn, green chilis, chicken broth, and taco seasoning to the slow cooker. Stir until combined.
  3. Cover and cook on low for 4-6 hours, or until cooked through. (Chicken is done when it has no more pink inside and/or registers 165°F internally.)
  4. Remove the chicken to a cutting board and shred with two forks or chop into bite-sized pieces. Stir it back into the soup.
  5. Taste and adjust salt and pepper amounts. Serve warm, topped with your favorite suggested toppings.

Notes

Freeze For Later: Follow Step 1. Add cooked, cooled veggies and all other ingredients (except the optional toppings) to one or two gallon-sized freezer bags or containers. Seal and freeze. Prepare From Frozen: Note: You will need your favorite optional toppings to make this meal. Thaw. Follow Steps 2-5.

 

Spoon full of chicken fiesta soup

Lastly, it’s worth mentioning that as we were testing recipes for our cookbook, From Freezer to Cooker, we have learned that not all slow cookers are created equal. Some cook hot and fast while others are low and slow. Based on the recommendation of America’s Test Kitchen, we use a Kitchen Aid Brand. You can find the exact one we use in our Kitchen Favorites. 

If you are digging this Slow Cooker recipe, you’ll love our roundup of 101+ Slow Cooker Freezer Meals. Hop over and snag some more recipe ideas!

101 Real Food Slow Cooker Freezer Meals - Your life just got easier and healthier with this list of the best whole foods freezer meals for the slow cooker. Enjoy these real food crockpot recipes today or freeze for later.