Saturday, May 2, 2009

Mexican Soup

Another delicious soup that would be perfect to help you celebrate Cinco de Mayo or any time you feel like you need to spice up your recipe rotation.

I made this for supper and everyone at the table had a second bowl!

That's my gauge of the success of a recipe.

You will need:

1 lb. ground beef
1 c. chopped onion
2 garlic cloves. minced
2 16 oz. cans light red kidney beans, rinsed and drained
1 (15 oz.) can diced tomatoes with mild green chiles (rotel), Undrained
1 (14.5 oz) can petite diced tomatoes and jalapenos, undrained
1 (14 oz.) can beef broth
2 c. yellow and white frozen whole kernel corn
1 (1oz.) envelope taco seasoning mix
1/4 tsp. salt
1/4 tsp. pepper
2 T. chopped fresh cilantro

Sour cream
chopped fresh cilantro


Brown ground beef, onion and garlic in lg. dutch oven over med-high heat. Stir in beans, and next 8 ingredients., and 4 c. water. Bring to a boil over med. high heat. Cover, reduce to low and simmer 30 minutes. Stir in cilantro just before serving.

*I served this with Thin Mexican Cornbread, with totilla chips and dip for an appetizer.

I'll feature the recipe for Mexican cornbread tomorrow.


  1. Like a fiesta in my mouth!! (Well, I imagine it would be...)

  2. Sounds like a delicious and simple soup to make. I will try this one. I love easy and tasty.:)

  3. This soup looks really good! Love the Tex-Mex flavors. :)

  4. Oh for yummy! Cornbread is one of my favorites. Love all the recipes!!!!

  5. I make a soup very similar to this one! Yes, it is good! A few minutes before serving, however, I cut strips from a flour tortilla and drop in the hot soup. They end up like yummy dumplings. A great addition if you choose!!