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Mexican Beef Soup

 Mexican Beef Soup
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.
8 ServingsPrep: 20 min. Cook: 2-1/4 hours

Ingredients

  • 1/2 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

Directions

  • 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).
Nutritional Facts: 1 cup equals 179 calories, 6 g fat (2 g saturated fat), 34 mg cholesterol, 823 mg sodium,

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Mexican Beef Soup (continued)

Nutritional Facts: 18 g carbohydrate, 5 g fiber, 15 g protein.