MEXICAN SOUP RECIPES WITH GROUND BEEF RECIPES

MEXICAN SOUP RECIPE | EATINGWELL

Mexican Soup Recipe | EatingWell image

Try this thick main-dish soup--full of chickpeas, tomatoes, lean ground beef and spices--with cornbread.

Provided by EatingWell Test Kitchen

Total Time 2 hours 30 minutes

Number Of Ingredients 15

Ingredients

1 teaspoon canola oil
8 ounces lean ground beef
1 large onion, chopped
2 cloves garlic, minced
16 medium tomatoes, chopped (8 cups)
1 tablespoon chili powder
1 teaspoon dried oregano
½ teaspoon ground cumin
1 15-ounce can chickpeas, undrained
3 medium carrots, sliced
1 4-ounce can chopped green chiles
1 cup corn, (1 ear)
Salt & freshly ground pepper, to taste
Hot pepper sauce, to taste (optional)
Chopped fresh cilantro, for garnish (optional)

Steps:

Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and saute until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.
Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.

Nutrition Facts : Calories 180.8 calories, CarbohydrateContent 25.1 g, CholesterolContent 18.4 mg, FatContent 5.1 g, FiberContent 6.7 g, ProteinContent 11.6 g, SaturatedFatContent 1.3 g, SodiumContent 311.3 mg, SugarContent 10.8 g

MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

Mexican Beef Soup Recipe: How to Make It image

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.

Provided by Taste of Home

Categories Lunch

Total Time 02 hours 35 minutes

Prep Time 20 minutes

Cook Time 02 hours 15 minutes

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 14

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 179 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 823mg sodium, CarbohydrateContent 18g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 15g protein.

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