Mexican Soup with Beef
Mexican soup with beef is a thick, spicy one-pot dinner built from beef mince, kidney beans, tomatoes and sweetcorn. Cumin, paprika and chilli powder are cooked briefly with the meat so they taste rounded rather than raw. It makes about 1.8 litres, enough for five bowls, and is ready in 40 minutes. Serve it with a squeeze of lime and plenty of coriander.
- Total
- 40 min
- Prep
- 10 min
- Cook
- 30 min
- Serves
- 5
- Per serving
- 340kcal
Making Mexican soup with beef ahead
This soup tastes better the next day, once the spices have mellowed into the tomato and beef. It is easy to make in a larger batch for the week or for freezing, and it reheats well on the hob. Loosen it with a splash of water when you warm it up, because the beans keep soaking up liquid as it sits.
Browning the mince well and cooking the spices briefly before the liquid goes in gives the broth its depth. A final squeeze of lime brightens the whole pot.
The method for Mexican soup with beef
Tap a time to start a timer.
- Brown the mince Heat the oil in a large saucepan over a medium-high heat. Add the mince and cook for , breaking it up with a wooden spoon, until browned with no pink left. Spoon off any excess fat.
- Soften the vegetables Add the onion and pepper and cook for , stirring now and then, until soft. Stir in the garlic for .
- Cook the spices Add the cumin, paprika, chilli powder and tomato puree. Cook for , stirring constantly, until the spices smell toasty. Do not let them catch on the bottom of the pan.
- Simmer the soup Pour in the chopped tomatoes and the stock, and add the kidney beans. Bring to the boil, then lower the heat and simmer for , uncovered. Stir in the sweetcorn and simmer for more, until everything is hot.
- Season and serve Crush a few of the beans against the side of the pan with the back of a spoon to thicken the soup. Season with black pepper and taste before adding any salt, as the stock is already salty. Ladle into bowls and serve with lime wedges, coriander and bread or tortilla chips.
Serving ideas
Ladle the soup over a spoonful of rice for a heartier meal, or top it with avocado and grated Cheddar. If you like the same flavours in a baked dish, try the Mexican beef bake.
Common problems and fixes for Mexican Soup with Beef
- The soup is too thin.
- Simmer it uncovered for another 5–10 minutes, or mash a few more beans into the liquid. The starch thickens it naturally.
- The soup tastes flat.
- Squeeze in lime juice just before serving and add black pepper. Fresh acidity lifts the tomato and spice flavours more than extra salt.
- The soup looks greasy on top.
- Spoon off the fat after browning the mince, or skim the surface with a spoon or a piece of kitchen paper before serving.
- The soup is too salty.
- Use reduced-salt stock cubes and only season at the end. A splash of water and an extra squeeze of lime will help rebalance it.
Frequently asked questions about Mexican Soup with Beef
How long does it keep, and can I freeze it?
It keeps in the fridge for up to 2 days and in the freezer for up to 3 months. Cool it within 1–2 hours, store it in covered containers and defrost in the fridge overnight. Reheat until steaming hot all the way through, adding a splash of water if it has thickened.
What can I serve with Mexican soup with beef?
Crusty bread, tortilla chips, plain rice or a spoonful of soured cream all work well. Sliced avocado, grated Cheddar and extra coriander are good toppings.
How can I make it milder or spicier?
For a milder soup, use mild chilli powder and leave out extra heat. For a spicier one, add a finely chopped fresh chilli with the garlic, or a pinch of chilli flakes at the end.
Can I use black beans instead of kidney beans?
Yes, drained and rinsed black beans work equally well and are common in Mexican cooking. Use the same weight.
How did you like the recipe?
4.7 / 5 · 39 ratings
