Mexican Soup
Under 60 MinsHigh ProteinOne-Pot • Meal Prep Friendly • Freezer FriendlyDinnerComfort FoodMexican
Easy
35min
480kcal
4people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A spicy, warming soup full of ground beef, vegetables, and Mexican spices. The perfect one-pot dinner for cold days.
Mexican soup is one of those dishes that warms you from the first to the last bite, delighting with its depth of aroma and wealth of delicious ingredients. This bold Mexican soup with ground beef, juicy corn, red beans, and tomatoes is an absolute classic for family dinners and a reliable choice for colder days. It is incredibly simple to prepare, with all ingredients simmering in one pot, releasing the essence of Mexican spices. Cumin, smoked paprika, and a touch of chili give the dish a unique, smoky character associated with authentic, aromatic cuisine. Thick, nutritious, and colorful, Mexican soup is a fantastic idea for a filling meal that stands up perfectly to freezing and reheating – it tastes even better the next day once the flavors have melded. Serve it with crunchy nachos, a dollop of thick sour cream, chopped fresh cilantro, or slices of ripe avocado to maximize the flavor experience. Whether you're making a quick midweek dinner or planning an evening gathering with friends, this spicy soup will be perfect, providing plenty of valuable protein and fiber. If you love bold, high-spirited dishes, this recipe will undoubtedly become a permanent fixture in your culinary repertoire!
Ingredients
- 500 g Ground beef
- 1 whole Onion (1 medium onion)
- 3 cloves Garlic
- 1 whole Red bell pepper (1 medium pepper)
- 400 g Canned diced tomatoes (1 can)
- 240 g Canned red kidney beans (1 can, drained)
- 150 g Canned corn (1 small can, drained)
- 750 ml Beef broth
- 1 tbsp Olive oil
- 1 tsp Cumin
- 1 tsp Sweet smoked paprika
- 0.5 tsp Chili powder
Instructions
- 1In a large pot, heat the olive oil. Add the diced onion and sauté for about 3 minutes until softened.
- 2Add the minced garlic and the ground beef. Sauté over medium heat, breaking up the meat constantly, until completely browned (about 7-8 minutes).
- 3Add the cumin, smoked paprika, and chili powder to the browned meat. Mix thoroughly and heat for another minute to allow the spices to release their aroma.
- 4Add the diced red bell pepper to the pot, pour in the canned diced tomatoes and beef broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
- 5After this time, add the drained red kidney beans and corn to the soup. Cook for another 5 minutes to heat all ingredients through.
- 6Remove the pot from the heat. Taste the soup and season to taste with salt and pepper.
Chef's Tips
- •The soup is best served with crushed nachos or homemade tortilla chips.
- •A dollop of sour cream, fresh cilantro, and avocado will perfectly balance the spiciness of the dish.
- •This dish can be easily frozen. Store in airtight containers in the freezer for up to 3 months.
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Recipe By
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