Mexican Vegetable Soup
Description
This Mexican Vegetable Soup is a comforting bowl of warmth perfect for chilly evenings. It combines lean ground beef with hearty red kidney beans and sweet corn, simmered in a rich tomato broth seasoned with chili powder, oregano, and garlic. The result is a thick, flavorful stew that balances savory meatiness with earthy spices. It&# 226;ÂÂs incredibly easy to prepare, making it an ideal weeknight dinner or a make-ahead meal for busy families. Serve it hot with a dollop of sour cream, shredded cheddar, and crunchy nacho chips for a satisfying, home-style experience that brings the bold flavors of Mexico to your table without the fuss.Ingredients
Directions
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In a Dutch oven or large saucepan over medium-high heat, brown the ground beef, breaking it apart with a spoon until no pink remains.
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Drain any excess fat from the pan, leaving just enough to keep the meat moist.
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Add the dry soup mix, tomato sauce, water, kidney beans, corn niblets, chili powder, oregano, and garlic powder to the pot.
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Stir well to combine all ingredients and bring the mixture to a rolling boil.
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Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld.
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Ladle the hot soup into bowls and top with grated cheddar cheese and a dollop of sour cream.
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Serve immediately, optionally accompanied by crispy nacho chips for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 216.6kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 5.1g26%
- Cholesterol 66.4mg23%
- Sodium 62.4mg3%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.3g2%
- Sugars 0.6g
- Protein 22.3g45%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
mexican, soup, vegetable, beef, ground beef, kidney beans, corn, tomato, comfort food, hearty, spicy, easy dinner, one pot, meal prep, winter, family friendly, quick, stew, broth, cheese
