All the flavors of your favorite Mexican-inspired meal [think tacos or nachos] come together in this simple Mexican Beef and Potato Soup!
I had a hard time coming up with a name for this recipe because I already have a taco soup and tortilla soup on the blog, and this recipe is very similar in flavor and texture. BUT, I’m all for taking a few family favorite ingredients, pantry staples, and familiar flavors, throwing them all together and calling the recipe by a new name. Who’s with me?!
I always find myself making soups in the fall. I love leftovers for my lunch the next day or two, and I can usually get the kids to pick out a few of their favorites foods from the pot no matter what soup recipe I create [or replicate— visit my soup archives here]. Well, except this Mexican beef and potato soup. And here’s why:
I used spicy salsa for this recipe and it was TOO spicy for the kids to eat. So if your kiddos are fans of soup and a little heat, then don’t skimp on the spiciness in this recipe! If they aren’t, then, by all means, use mild or medium salsa, and skip the green chiles! Needless to say I had plenty of leftovers all to myself!
While the majority of my soup recipes call for pasta or rice, I added potatoes to this recipe to act as a natural thickener and provide an extra boost of fiber, nutrition, and creaminess. AND if your fam is as into soups as my crew, don’t forget some crusty bread to soak up all the brothy goodness in this one!
- 2 tablespoons olive oil
- 1 pound Lean Ground Beef
- 2 tablespoons taco seasoning
- ½ red bell pepper, diced
- ½ orange bell pepper, diced
- 1 pound baby gold potatoes, cut into 1 inch cubes
- 1-4.5 ounce can green chiles, chopped
- 1 ½ cups salsa
- 4 cups beef broth
- 2 cups water
- ¾ cup frozen corn
- Heat oil in large stockpot over medium-high heat. Add ground beef and taco seasoning, using a spoon to break ground beef into crumbles, stirring occasionally for 5-7 minutes.
- Add bell peppers and cook for an additional 5 minutes.
- Add remaining ingredients and bring to a boil
- Reduce heat, cover, and simmer for about 30 minutes, or until the potatoes become tender.
- Serve with your favorite toppings such as sour cream, avocado, shredded cheddar cheese.
Ok soup lovers: What’s ONE soup you plan on making this fall?!
OH and a quick FYI! This is my number one visited and raved about soup on the blog and it’s on my menu for next week: