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
Scale
- 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