Easy Mexican Soup Recipes with Ground Beef

This easy Mexican-inspired ground beef soup combines browned beef, tomatoes, beans, corn, and warm spices in a savory broth, then gets finished with lime and fresh toppings. It is a flexible, weeknight-friendly soup rather than one single regional version, and the one-pot method makes a filling dinner without complicated prep.

Ingredients

1 tablespoon (15 ml) neutral cooking oil, such as canola or avocado oil
1 pound (454 g) lean ground beef, about 85% lean
1 medium yellow onion, about 1 cup chopped (150 g)
1 medium red or green bell pepper, about 1 cup chopped (150 g)
3 garlic cloves, minced (about 9 g)
1 tablespoon (8 g) chili powder, preferably a mild ground chile blend
2 teaspoons (4 g) ground cumin
1 teaspoon (1 g) dried oregano
½ teaspoon (3 g) fine salt, plus more to taste
¼ teaspoon (0.5 g) black pepper
1 can diced tomatoes, 14.5 ounces (411 g), with their juices
1 can diced mild green chiles, 4 ounces (113 g)
4 cups (946 ml) low-sodium beef broth
1 can black beans, 15 ounces (425 g), drained and rinsed; about 1½ cups (255 g) drained
1½ cups (225 g) corn kernels, fresh or frozen, or drained canned corn
1 tablespoon (15 ml) fresh lime juice, plus lime wedges for serving
¼ cup (15 g) chopped fresh cilantro, optional
For serving: 1 avocado, diced (about 200 g), ½ cup (55 g) shredded cheese, ½ cup (120 g) sour cream, and tortilla chips or strips, as desired

Instructions

Prepare the ingredients. Chop the onion and bell pepper, mince the garlic, drain and rinse the beans, and measure the spices. Keep the toppings for serving separate. Having the vegetables and seasonings ready before the pan gets hot makes the short cooking stages easier to manage.
Brown the beef. Heat the oil in a large, heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the ground beef and break it into small pieces with a sturdy spoon. Cook for about 9 minutes, stirring occasionally, until no pink remains. Check several pieces with a food thermometer; USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground beef. If the beef releases a lot of fat, carefully spoon off most of it, leaving about a tablespoon in the pot for flavor.
Soften the vegetables. Add the onion and bell pepper to the browned beef. Cook for 5 minutes, stirring now and then, until the onion begins to look translucent and the pepper starts to soften. Stir in the garlic and cook for about 30 seconds, just until fragrant. Keep the garlic moving so it does not scorch against the bottom of the pot.
Toast the spices. Add the chili powder, cumin, oregano, salt, and black pepper. Stir for about 1 minute so the spices coat the beef and vegetables and become fragrant. This quick step helps the seasonings distribute through the soup; if the pot looks dry, move straight to the tomatoes rather than letting the spices sit and burn.
Simmer the soup. Pour in the diced tomatoes and their juices, green chiles, and beef broth. Scrape the bottom of the pot to loosen any browned bits, then stir in the beans and corn. Bring the mixture to a gentle boil, then lower the heat so it simmers steadily. Cook uncovered for 20 minutes, stirring once or twice. A gentle simmer is enough; a hard boil can break up the beans and reduce the broth too quickly.
Finish and season. Stir in the lime juice and cilantro, if using. Taste a spoonful and add more salt, pepper, or lime as needed. If you prefer a thinner soup, add a little extra hot broth or water; for a more concentrated bowl, simmer for a few additional minutes. Ladle into bowls and let everyone add toppings at the table.

Tips

Choose the beef to suit your preference. Ground beef around 85% lean gives the soup savory flavor without leaving a heavy layer of grease. Leaner beef works too, but it can taste less rich; if using fattier beef, drain excess fat after browning. Ground turkey can replace the beef, though the broth will have a lighter flavor.
Control the heat with the chile ingredients. Mild chili powder and mild canned green chiles make a family-friendly pot. Chili powder blends vary, and some are hotter than others, so start with the stated amount and add a pinch of cayenne or chopped jalapeño only after tasting. For less heat, use mild chiles and avoid adding hot sauce to the pot.
Keep the vegetables in useful-sized pieces. Chop the onion and pepper to roughly ½-inch pieces so they soften in the stated time and fit easily on a spoon. Frozen corn can go straight into the pot. If using canned corn, drain it first so the soup does not become saltier or thinner than intended.
Adjust thickness after simmering. Beans and corn can absorb some broth as the soup sits. Add warm broth or water a little at a time if it gets thicker than you like. If it tastes flat, check the salt first, then add lime; acidity brightens the flavor without requiring more chili powder.

Serving Suggestions

Serve the soup hot in wide bowls, with toppings arranged separately so each person can choose what to add. Diced avocado and a spoonful of sour cream soften the chile and cumin flavors, while shredded cheese melts into the broth. Cilantro and a squeeze of lime bring a fresh, sharp finish. Tortilla chips add crunch; crush a few over each bowl just before eating so they do not turn soft while the soup sits.

For a more substantial meal, offer warm corn tortillas, flour tortillas, or a simple side of rice. A crisp green salad with a citrus dressing balances the hearty beef and beans. If you are serving a group, keep the soup at a gentle simmer and place the garnishes on the table, but avoid leaving it at room temperature for more than 2 hours. The recipe is filling on its own, so a small side or a few toppings are usually enough.

Variations

Make it spicier: Add one finely chopped jalapeño with the onion and pepper, or stir in chipotle powder a small pinch at a time. Chipotle adds smoky heat, so it changes the flavor as well as the spice level. You can also put hot sauce on the table for individual bowls instead of making the whole pot hotter.

Use different beans or vegetables: Pinto beans or kidney beans can replace black beans in the same amount. For extra vegetables, add a cup (about 130 g) of diced zucchini with the corn, or stir in a handful of chopped spinach during the last few minutes. These additions make the soup more crowded, so use a large pot and add a splash of broth if needed.

Add rice or pasta: For rice in the soup, stir in ½ cup (90 g) uncooked long-grain rice with the broth and simmer until tender, following the rice package timing; you may need another 1 to 1½ cups (240 to 355 ml) broth. Rice continues absorbing liquid as it stands, so leftovers will be thicker. Alternatively, cook small pasta separately and add it to bowls, which helps keep it from soaking up all the broth in storage.

Make a milder, tomato-forward pot: Omit the green chiles and use 1 extra cup (240 ml) broth or water if you want a gentler soup. A teaspoon of smoked paprika can add depth without much heat, though it is not a traditional substitute for chile. Taste before adding more salt because canned tomatoes, broth, and toppings may already contribute plenty.

Storage and Reheating

Refrigerate leftover soup within 2 hours of cooking, divided into shallow, covered containers so it cools more quickly. It keeps for 3 to 4 days in the refrigerator. Store toppings such as avocado, sour cream, cilantro, and tortilla chips separately; they keep their texture better when added only to the bowls you are serving. The broth may thicken as the beans sit, which is normal.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until steaming throughout. Add a splash of broth or water if needed, and use a food thermometer to confirm leftovers reach 165°F (74°C). For microwave reheating, use a microwave-safe bowl, cover it loosely, stir halfway through, and check the temperature in more than one spot. Freeze cooled soup without fresh toppings for up to 2 to 3 months for best quality. Thaw it in the refrigerator, then reheat to 165°F (74°C); the beans may soften slightly after freezing.

Frequently Asked Questions

Can I make this soup ahead?
Yes. The soup can be cooked a day or two ahead and refrigerated in a covered container. Its flavors settle together, and the broth may thicken overnight, so loosen it with a little broth or water while reheating. Add lime, cilantro, and delicate toppings after reheating for a fresher taste and better texture.

Can I make it in a slow cooker?
Yes, but brown the beef in a skillet first and check that it reaches 160°F (71°C) with a food thermometer. Drain excess fat, then transfer the beef to the slow cooker with the onion, pepper, garlic, spices, tomatoes, chiles, broth, beans, and corn. Cook on low for about 4 to 5 hours or high for 2 to 3 hours, until the vegetables are tender and the soup is hot. Stir in lime and cilantro at the end. Slow cookers vary, so use the texture of the vegetables as your guide.

Is this soup very spicy?
As written, it is usually mild to moderately seasoned, but chili powder blends differ in heat. For a reliably mild result, choose a mild blend and mild green chiles, then serve hot sauce separately. If the soup turns out hotter than expected, add more broth and beans, or serve it with sour cream, avocado, or cheese to temper the heat in each bowl.

Can I use fresh tomatoes instead of canned?
Yes. Use about 2 cups (300 g) chopped ripe tomatoes in place of the 14.5-ounce (411 g) can. Fresh tomatoes can be less juicy and less concentrated, so add a little extra broth if the pot seems short on liquid. Canned tomatoes are convenient and consistent, which is why they work especially well when good fresh tomatoes are not in season.

What can I use instead of beef broth?
Chicken broth or vegetable broth works in the same amount. Chicken broth gives a lighter flavor, while vegetable broth makes the soup suitable for a beef-free version if you also replace the ground beef with a plant-based ground alternative or extra beans. Choose low-sodium broth when possible so you can adjust the salt yourself after simmering.

Can I leave out the beans or corn?
Yes. Replace either ingredient with an equal amount of the other, add more of the bell pepper, or include another quick-cooking vegetable. If you leave out both beans and corn, the soup will be brothier and less filling; you can add cooked rice to the bowls or serve it with tortillas. Taste and adjust the seasoning after changing the balance of ingredients.

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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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