Mexican Beef Soup Recipe

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As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Cook: 2-1/4 hours
MAKES: 8 servings


  • 1/2 pound ground beef
  • 1 medium onion, diced
  • 1 cup shredded cooked roast beef
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 can (4 ounces) chopped green chilies
  • 1/2 cup pitted ripe olives, halved
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 cups frozen whole kernel corn
  • 1 cup frozen cut green beans
  • Salt and pepper to taste

Nutritional Facts

1 cup: 179 calories, 6g fat (2g saturated fat), 34mg cholesterol, 823mg sodium, 18g carbohydrate (7g sugars, 5g fiber), 15g protein.


  1. In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Mexican Beef Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

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