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Soups & Salads

Tex Mex Soup

Great Soup for tomorrow’s Baylor football game.  But you can only use the recipe if you are cheering for Baylor.  It is their last game in Floyd Casey Stadium.  Sic ’em Bears!

You can throw this together in less than 15 minutes.  I will include substitutions because we are iced in in Dallas this weekend.  Love it!!!!  But I didn’t have any green chills so I am throwing in some Rotel and some Green Chili salsa that I had on hand.  So many flavors going on in this soup, no one will notice a substitution.  I almost always double this recipe.  It keeps forever and is great for lunches all week.  I am usually sick of it by the time it is gone!  But it is soooooo good.
Serve with Black Bean Salsa and chips, guacamole and Sopapilla Cheesecake for desert.

Tex Mex Soup
1 lb. ground beef
1 med. yellow or white onion, chopped
1 clove garlic, crushed or 1 tsp. minced from a jar
2 1/2 cups beef broth (can use chicken broth or beef boullion cubes and extra water, don’t add salt until you have tasted)
3 cup tomato juice (can use 15 oz tomato sauce and a can of water)
2 (16 oz. cans) petite diced tomatoes (can use Rotel in place of tomatoes and green chiles)
1 can kidney beans, rinsed and drained (can use Brooks Chili beans, or any other bean)
1 can whole kernel corn, drained
1 (4oz.) can chopped mild green chiles (can use Green chile salsa or Rotel)
1 Tbsp. chili powder
2 tsp. sugar
1/2 tsp. pepper
1 tsp. salt
1/2 tsp. oregano

In a large dutch oven, brown the ground beef with the onion and garlic.  Drain grease and return to pot. Add all other ingredients. Simmer for at least 30 minutes or up to 2 hours.  Garnish with cheese and tortilla chips.


By Therese, November 25, 2013
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