Mexican Soup
Loaded with beef, beans, cheese, corn, and more, this veggie-packed hearty soup has all the Mexican flavors you’re craving!
Ingredients
- 1 Tbsp olive oil
- 2 lbs lean ground beef
- 1 sweet onion, diced
- 1 large bell pepper, diced (any color)
- 2 garlic cloves, minced
- 4 cups beef broth
- 28 oz can diced tomatoes, or crushed tomatoes
- 4 cups grated zucchini
- 1 cup black beans, drained
- 1 cup fresh or frozen or canned corn, drained
- ¾ cup salsa
- 2 store-bought taco seasoning packets
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup Monterey Jack cheese
- 1 cup Sharp Cheddar Cheese
Instructions
- Heat the olive oil in a large pot over medium heat; add the ground beef, onion, and bell pepper and saute until the meat is cooked through. Drain off the grease.
- To the meat, add the garlic, beef broth, tomatoes, grated zucchini, black beans, corn, salsa, and taco seasoning. Cook on medium heat for 4-5 minutes.
- Next, add softened cream cheese, heavy cream, and cheese to the pot. Stir until the cheeses are melted. Turn on low heat and cover with a lid and cook for another 5 minutes.
- Serve and garnish with a dab of sour cream, few sprinkles of chopped cilantro, and a couple black olives, or your favorite taco toppings--sour cream, chopped cilantro, slices of avocado, 1-2 black olives (on each bowl of soup).
Notes
Use freshly grated cheese, which also makes a nice, creamy, cheesy soup.
Add more veggies like squash, zucchini, or even riced cauliflower taste great. Beans and corn are good too (if you’re not following a keto diet). Use ground chicken or ground turkey as a substitute for the beef too!
Nutrition Facts
Calories: 417kcal, Carbohydrates: 17g, Protein: 31g, Fat: 25g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.3g, Cholesterol: 116mg, Sodium: 902mg, Potassium: 892mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1055IU, Vitamin C: 28mg, Calcium: 257mg, Iron: 4mg