Mexican Hamburger Soup with Beef, Beans, Corn, and Lime

Mexican hamburger soup is a hearty, Mexican-inspired one-pot soup made with ground beef, tomatoes, beans, corn, and tender vegetables in a gently spiced broth. Versions vary from kitchen to kitchen; this easy stovetop version balances savory beef with a squeeze of lime and is served hot with toppings at the table.

Ingredients

1 tablespoon (15 ml) olive oil
1 pound (454 g) 90% lean ground beef
1 medium yellow onion, diced, about 1 cup (150 g)
2 medium carrots, peeled and diced, about 1 cup (130 g)
2 celery ribs, diced, about ¾ cup (75 g)
3 garlic cloves, minced, about 1 tablespoon (9 g)
2 tablespoons (16 g) all-purpose flour
2 tablespoons (16 g) mild chili powder
1 teaspoon (2 g) ground cumin
1 teaspoon (1 g) dried oregano
½ teaspoon (1 g) smoked paprika
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) ground black pepper
1 can diced tomatoes, 14.5 ounces (411 g), with their juices
6 cups (1.42 L) low-sodium beef broth
1 medium russet potato, peeled and cut into ½-inch cubes, about 1½ cups (225 g)
1 cup (125 g) trimmed green beans, cut into 1-inch pieces
1 can pinto beans, 15 ounces (425 g), drained and rinsed, about 1½ cups (255 g)
1 cup (150 g) frozen corn
1 can mild diced green chiles, 4 ounces (113 g), including liquid
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ cup (10 g) chopped fresh cilantro, optional

Instructions

Prepare the ingredients. Dice the onion, carrots, celery, and potato into small, even pieces so they soften at roughly the same rate. Mince the garlic, trim and cut the green beans, and drain and rinse the pinto beans. Keep the potato covered with water if you cut it ahead; drain it before adding it to the pot.
Brown the beef. Heat the olive oil in a large heavy soup pot or Dutch oven over medium-high heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook for 7 to 8 minutes, stirring and turning the crumbles, until browned and no longer pink. Check the thickest crumbles with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. If there is more than a thin film of fat in the pot, carefully spoon off the excess.
Cook the aromatics and spices. Add the onion, carrots, and celery to the beef. Cook for about 4 minutes, stirring occasionally, until the onion begins to turn translucent. Stir in the garlic, flour, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, so the garlic and spices become fragrant and the flour coats the meat and vegetables without scorching.
Simmer the vegetables. Pour in the diced tomatoes and their juices, then gradually stir in the beef broth, scraping the bottom of the pot to loosen any browned bits. Add the potato and green beans. Bring the soup to a gentle boil, then lower the heat, cover, and simmer for 22 minutes. Keep it at a steady, quiet simmer rather than a hard boil; check that the potato is easily pierced with a fork and the carrots are tender.
Finish and season. Stir in the pinto beans, corn, and diced green chiles. Simmer uncovered for 5 minutes, just long enough to heat the additions through. Stir in the lime juice, taste the broth, and adjust salt and pepper as needed. If it tastes flat, add a little more lime; if it is sharper than you like, give it another minute to settle before adding more seasoning. Serve with cilantro if desired.

Tips

Keep the vegetables a similar size. Small, even pieces cook predictably and make the soup easy to eat by the spoonful. Cut the potato to about ½ inch; larger chunks may still be firm when the carrots and green beans are ready. If your carrots are especially thick, cut them into smaller pieces than the celery.
Choose broth with room to season. Low-sodium beef broth gives you better control because canned tomatoes, chiles, and beans can all contribute salt. If using regular broth, begin with less added salt, then taste after the beans have warmed through. The broth should taste savory before serving, not aggressively salty.
Use the flour for body, not as a thick paste. Stir it into the beef and vegetables before adding liquid, and keep stirring for the full minute. This helps it disperse. If you need a gluten-free soup, leave it out; the potatoes and beans still give the broth some body, though it will be a little thinner.
Adjust heat at the table. Mild green chiles add a gentle pepper flavor but usually do not make the soup very spicy. For more heat, serve sliced jalapeño or hot sauce on the side rather than adding a lot before simmering, since chile heat can vary from can to can.

Serving Suggestions

Ladle the soup into warm bowls so the broth stays hot while you add toppings. Offer lime wedges, chopped cilantro, sliced scallions, diced avocado, shredded Monterey Jack or cheddar, and a spoonful of sour cream. A small handful of crushed tortilla chips adds crunch, while warm corn tortillas or crusty bread are useful for soaking up the tomato-and-beef broth. Let each person choose toppings; the soup is already filling, so a simple side is usually enough.

For a more substantial meal, serve it with a green salad dressed with a bright vinaigrette or a small quesadilla cut into wedges. If you are serving a group, keep toppings in separate bowls and bring the soup to the table in its pot. Add fresh lime just before eating rather than squeezing all the wedges into the pot, so diners can choose how tangy they want each bowl.

Variations

Change the beans: Kidney beans, black beans, or a mixture can replace the pinto beans in the same quantity. Drain and rinse canned beans first to remove excess canning liquid and salt. Black beans make the soup look darker and have a firmer bite; kidney beans hold their shape well. If you use dried beans, cook them fully before adding them, since the soup’s simmer is not a reliable substitute for a separate bean-cooking step.

Use different vegetables: Replace the green beans with 1 cup (150 g) diced zucchini, adding it with the corn and beans so it does not turn mushy. A cup of frozen peas can also go in at the end. For a more traditional vegetable-soup feel, use an additional carrot or add diced bell pepper with the onion. Keep the total amount of vegetables close to the listed amount so the soup remains brothy rather than crowded.

Make it spicier or smokier: Use hot diced green chiles, add ¼ teaspoon (0.5 g) cayenne with the spices, or stir chipotle in adobo into the finished pot a little at a time. Chipotle brings noticeable smoke and heat, so start with 1 teaspoon (5 g) finely chopped pepper. If you cannot find canned green chiles, omit them or use a small amount of chopped roasted poblano; the soup will lose some of the chiles’ mild, tangy flavor but will still work.

Swap the meat: Ground turkey can replace the beef, though the broth will taste milder; use a little extra olive oil if the pan looks dry. Ground chicken is another option, but cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry, checked with a food thermometer. For a meatless pot, omit the beef, use vegetable broth, and add another can of beans. That version will have a different, less savory base, so taste carefully and adjust the spices and lime.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. For easier portions, divide it into single-serving containers once it has stopped steaming heavily; do not leave the pot on the counter for an extended cool-down. The potato may soften slightly as it sits, but the flavor of the broth remains satisfying.

Reheat only the amount you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring occasionally for even heating. Add a splash of broth or water if the soup has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checking with a food thermometer. Freeze cooled soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality, leaving a little headspace for expansion. Thaw it in the refrigerator before reheating; potatoes can become softer after freezing, so stir gently.

Frequently Asked Questions

Can I make Mexican hamburger soup ahead of time?

Yes. You can cook the soup a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors mingle as it rests, and the soup may thicken slightly, so loosen it with a little broth while reheating. Add fresh cilantro and lime wedges at serving time for a brighter finish.

Can I make it in a slow cooker?

Yes, but brown the beef with the onion first on the stovetop for better flavor, then drain excess fat. Transfer that mixture to the slow cooker with the carrots, celery, garlic, seasonings, tomatoes, broth, potato, and green beans. Cook until the vegetables are tender, then add the drained beans, corn, and chiles near the end so they heat through without breaking down. Slow-cooker temperatures and timings vary, so use tenderness as your guide and verify that ground beef has reached 160°F (71°C) with a food thermometer.

How can I thicken the soup if it seems too thin?

First simmer it uncovered for a few minutes to let some liquid evaporate. You can also mash a few potato pieces and beans against the side of the pot, then stir them back in. Avoid adding a large amount of flour directly to hot soup, since it can clump; if you want more thickening, whisk a small spoonful of flour with cold water until smooth before stirring it in and simmering briefly.

Is this soup spicy?

As written, it is mildly seasoned rather than hot. Chili powder varies by brand and type, but the listed amount gives the broth a warm, rounded flavor. Choose mild green chiles for a gentle version, or add hot sauce, jalapeño, or cayenne gradually if you prefer more heat. Serving spicy toppings separately makes the pot easier to share with people who like different heat levels.

Can I use fresh tomatoes instead of canned?

You can substitute about 2 cups (300 g) chopped ripe tomatoes for the canned tomatoes. Fresh tomatoes vary in juiciness, so the soup may have a lighter tomato flavor and a slightly thinner broth. If they are not very ripe, a tablespoon of tomato paste stirred in with the spices can deepen the flavor. Keep the broth amount the same, then taste and adjust the seasoning after simmering.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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