Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese is a comforting dish that warms both the heart and the soul. This hearty Mexican Tomato Soup combines seasoned ground beef, diced tomatoes with green chilies, and a medley of beans and corn, all simmered slowly in a savory tomato broth. Each bowl is rich, hearty, and perfect for a cold evening or a family gathering. Let’s dive into this delicious recipe!
Why You’ll Love This Mexican Tomato Soup with
This recipe isn’t just any soup; it’s a flavor explosion! Here are a few reasons why you’ll adore this dish:
- **Flavorful**: The combination of ground beef and spices creates an unforgettable taste.
- **Comforting**: It’s like a warm hug in a bowl, perfect for chilly nights.
- **Easy to Make**: With simple steps, you can whip this up without hassle.
- **Nutritious**: Packed with beans and corn, it’s a healthy option.
- **Versatile**: Customize with your favorite toppings or variations.
- **Family-Friendly**: Even picky eaters will love this hearty meal.
- **Meal Prep Friendly**: Perfect for making ahead and enjoying later.
This traditional Mexican tomato soup recipe is sure to become a family staple in your home!
Ingredients for Mexican Tomato Soup with
Gather these items:
- 1 lb lean ground beef
- 1 (1-oz) package taco seasoning
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can corn kernels, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (32-oz) container chicken broth
- 2 (10.5-oz) cans tomato soup
- 1 (8-oz) container chive and onion cream cheese spread, softened
- 1 (18-oz) package refrigerated cheese tortellini, uncooked
How to Make Mexican Tomato Soup with Step-by-Step
- Step 1: In a skillet, cook the lean ground beef over medium-high heat until browned and no longer pink. Drain any excess grease to keep the soup from becoming too oily.
- Step 2: Stir in the taco seasoning and undrained Rotel diced tomatoes with green chilies. Continue cooking over medium heat for 5 minutes to allow the flavors to meld.
- Step 3: Move the seasoned beef mixture into a slow cooker.
- Step 4: Pour in the chicken broth and tomato soup, then add the drained corn kernels and rinsed black beans. Stir gently to combine.
- Step 5: Cover the slow cooker and cook on LOW for 6 to 8 hours, allowing the flavors to develop fully.
- Step 6: Stir in the softened chive and onion cream cheese spread and the uncooked cheese tortellini, ensuring they are evenly distributed.
- Step 7: Cover again and cook on HIGH for 15 to 30 minutes, until the tortellini is tender and cooked through.
Pro Tips for the Best Mexican Tomato Soup with
Keep these in mind:
- Use **homemade taco seasoning** for a fresher taste.
- Feel free to add vegetables like bell peppers or zucchini for extra nutrition.
- For a spicier kick, add jalapeños or a dash of cayenne pepper.
- Remember, this soup is perfect for meal prep; it tastes even better the next day!
Best Ways to Serve Mexican Tomato Soup with
Pair this delightful soup with:
- **Fresh avocado slices** for a creamy texture.
- **Tortilla strips** for a crunchy topping.
- **Shredded cheese** for added richness.
These toppings really enhance the experience and make for a fulfilling meal!
How to Store and Reheat Mexican Tomato Soup with
To keep your soup fresh: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, simply warm it on the stove or in the microwave until heated through.
Frequently Asked Questions About Mexican Tomato Soup with
What’s the secret to perfect Mexican Tomato Soup with?
The secret lies in allowing the flavors to meld during the slow cooking process. This helps create a deep, rich flavor that is truly comforting and satisfying.
Can I make Mexican Tomato Soup with ahead of time?
Absolutely! This soup holds up well in the fridge, making it a great option for meal prep. Just reheat when you’re ready to serve!
How do I avoid common mistakes with Mexican Tomato Soup with?
Avoid overcooking the tortellini; add them towards the end to keep them tender. Also, make sure to taste and adjust the seasoning to your preference.
Variations of Mexican Tomato Soup with You Can Try
Here are some creative twists:
- For a vegan Mexican tomato soup recipe, substitute the ground beef with lentils or quinoa.
- Add diced bell peppers or zucchini for a healthy Mexican tomato soup option.
- Try a Mexican tomato soup with corn and beans for a heartier dish.
Each variation brings its unique flare while maintaining that comforting essence!
Hearty Mexican Tomato Soup with Ground Beef and Cheese
- Total Time: 6 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This hearty Mexican Tomato Soup combines seasoned ground beef, diced tomatoes with green chilies, and a medley of beans and corn, all simmered slowly in a savory tomato broth.
Ingredients
- 1 lb lean ground beef
- 1 (1-oz) package taco seasoning
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can corn kernels, drained
- 1 (15-oz) can black beans, drained and rinsed
- 1 (32-oz) container chicken broth
- 2 (10.5-oz) cans tomato soup
- 1 (8-oz) container chive and onion cream cheese spread, softened
- 1 (18-oz) package refrigerated cheese tortellini, uncooked
Instructions
- In a skillet, cook the lean ground beef over medium-high heat until browned and no longer pink. Drain any excess grease to keep the soup from becoming too oily.
- Stir in the taco seasoning and undrained Rotel diced tomatoes with green chilies. Continue cooking over medium heat for 5 minutes to allow the flavors to meld.
- Move the seasoned beef mixture into a slow cooker.
- Pour in the chicken broth and tomato soup, then add the drained corn kernels and rinsed black beans. Stir gently to combine.
- Cover the slow cooker and cook on LOW for 6 to 8 hours, allowing the flavors to develop fully.
- Stir in the softened chive and onion cream cheese spread and the uncooked cheese tortellini, ensuring they are evenly distributed.
- Cover again and cook on HIGH for 15 to 30 minutes, until the tortellini is tender and cooked through.
Notes
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Mexican Tomato Soup, Ground Beef, Tortellini, Cream Cheese
