Mexican Vegetable Soup

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mexican

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 216.6

Dietary: Gluten-free

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

3/4 pound Ground beef
1 package Lipton Tomato Vegetable Soup

Directions

1
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.
2
Drain any excess fat from the pan, leaving just enough to keep the meat moist.
3
Add the dry soup mix, tomato sauce, water, kidney beans, corn niblets, chili powder, oregano, and garlic powder to the pot.
4
Stir well to combine all ingredients and bring the mixture to a rolling boil.
5
Reduce heat to low, cover the pot, and simmer for 15 minutes to allow flavors to meld.
6
Ladle the hot soup into bowls and top with grated cheddar cheese and a dollop of sour cream.
7
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.

Keywords: 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

Read it online: https://www.chefs-mate.com/recipe/mexican-vegetable-soup/