Mexican Hamburger Soup
This Mexican Hamburger Soup is a comforting and flavorful one-pot meal that combines the savory goodness of lean ground beef with the vibrant flavors of taco seasoning, bell peppers, and hearty potatoes.
With a touch of salsa, green chiles, and a medley of vegetables, it’s the perfect balance of spicy and savory, making it ideal for a cozy dinner or a family-friendly weeknight meal.
The soup is easy to prepare and can be customized with your favorite toppings for added richness and flavor.
Why You’ll Love This Recipe:
People will love this Mexican Hamburger Soup because it brings the bold, savory flavors of Mexican cuisine into a comforting, hearty soup.
The combination of tender potatoes, flavorful ground beef, and vibrant vegetables creates a filling meal that’s perfect for any occasion.
The taco seasoning and salsa provide a delicious kick, while the addition of green chiles gives it just the right amount of spice.
Plus, it’s easy to make in one pot, making it a perfect choice for busy weeknights or gatherings.
Top it off with sour cream, avocado, and shredded cheese for extra indulgence!
Key Ingredients:
Lean ground beef for a rich and hearty base
Taco seasoning to infuse the soup with bold Mexican flavors
Red and orange bell peppers for sweetness and color
Baby gold potatoes for a satisfying, tender texture
Green chiles for a mild heat
Salsa to add tangy depth
Beef broth and water for a savory soup base
Frozen corn and peas for added sweetness and texture
Mexican Hamburger Soup
Ingredients:
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
1 cup frozen peas
Instructions:
In a large stockpot, heat olive oil over medium-high heat.
Add the ground beef and taco seasoning to the pot. Stir occasionally, breaking up the meat into small crumbles, for about 5-7 minutes, or until browned.
Toss in the diced bell peppers and continue cooking for an additional 5 minutes, allowing the peppers to soften.
Pour in the rest of the ingredients—potatoes, green chiles, salsa, beef broth, water, frozen corn, and peas. Bring the mixture to a boil.
Once boiling, lower the heat, cover, and let simmer for approximately 30 minutes or until the potatoes are tender.
Serve the soup hot with your favorite toppings, such as sour cream, avocado, or shredded cheddar cheese.
Enjoy a hearty and flavorful meal!
Notes:
Customization: You can adjust the level of spice by using mild or spicy salsa and choosing a more or less potent taco seasoning. If you prefer more heat, adding diced jalapeños or hot sauce is a great option.
Vegetables: Feel free to add other vegetables like carrots or zucchini to the soup for more variety and nutrition. Just ensure they are cut into similar sizes as the potatoes for even cooking.
Ground Beef Substitution: Ground turkey or chicken can be used as a leaner alternative to ground beef. Just remember to adjust the seasoning if needed.
Make it Gluten-Free: Ensure that the taco seasoning you use is gluten-free if needed, or make your own by combining chili powder, cumin, garlic powder, and paprika.
Toppings: The soup can be garnished with a variety of toppings, such as sour cream, shredded cheese, avocado, or cilantro, for added flavor and texture.
Storage: This soup stores well in the refrigerator for up to 3-4 days. The flavors also deepen over time, making it even tastier the next day. You can freeze leftovers for up to 3 months.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 350 kcal | Protein: 23g | Carbohydrates: 32g | Fiber: 4g | Sugar: 6g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 45mg | Sodium: 800mg | Potassium: 850mg
Frequently Asked Questions:
Can I use a different type of meat instead of ground beef?
Yes, you can substitute the ground beef with ground turkey, chicken, or pork if you prefer a leaner option.
Just be mindful that the flavor profile might change slightly depending on the type of meat you use.
Can I make this soup ahead of time?
Absolutely! This soup stores well and can be made ahead of time.
Let it cool to room temperature, store it in an airtight container in the fridge for up to 3 days, and reheat when ready to serve.
Can I freeze this soup?
Yes, this soup freezes well.
After it has cooled completely, transfer it to a freezer-safe container.
It can be frozen for up to 3 months.
When you’re ready to eat, simply thaw it in the fridge overnight and reheat on the stove.
Can I use regular potatoes instead of baby gold potatoes?
Yes, you can use any type of potato in this recipe. Russet or Yukon Gold potatoes work well.
Just make sure to cut them into small cubes so they cook evenly.
How can I make this soup spicier?
To make this soup spicier, you can add extra chopped green chilies, a diced jalapeño, or a dash of hot sauce to the soup base.
Adjust to your desired spice level and add more as needed!
How do I avoid the ground beef from becoming too greasy?
To avoid excess grease, after browning the ground beef, drain any rendered fat before continuing with the recipe.
This will help keep the soup from becoming too greasy while still retaining the rich flavor of the beef.
Can I use fresh corn instead of frozen corn?
Yes, you can use fresh corn instead of frozen.
If using fresh corn, you can cut the kernels off the cob and add them directly into the soup.
Make sure to cook for a few extra minutes to ensure the fresh corn is tender.
What’s the best way to cut the potatoes for this soup?
The potatoes should be cut into 1-inch cubes to ensure they cook evenly and quickly.
This size is also ideal for creating a hearty texture without overwhelming the soup with large potato chunks.
Can I use a slow cooker for this soup?
Yes, you can make this soup in a slow cooker.
After browning the ground beef and seasoning it with taco seasoning, combine all the ingredients in the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the potatoes are tender.
Can I make this soup vegetarian or vegan?
Yes, you can make a vegetarian version of this soup by using plant-based ground beef or other meat substitutes.
You can also use vegetable broth instead of beef broth, and substitute the frozen peas and corn for additional vegetables of your choice!