Beef and Potato Soup Recipe Mexican

A mildly spiced soup filled with hearty tender potatoes, ground beef and Mexican spices. This ground beef and potato Mexican soup is reminiscent of your favorite taco soup.

I'm not sure there is a maximum limit of how many days in a row I can eat soup.

For WEEKS now I have eaten this Chicken and Rice Soup for lunch and I freaking love it. But I really wanted a soup with ground beef, because ground beef is so easy.

So I set out to make a taco flavored soup that was filling, budget friendly and of course easy. And this beef and potato Mexican soup checks all the boxes.

Plus it's super healthy. In fact, it is so healthy it is Whole30 compliant!

Just imagine a savory and salty tomato chicken broth with tender potatoes, ground beef and tons of spices. It's comforting and a little spicy and heaven on a cold day.

Jump to:

• How to serve
• Ingredients for this ground beef and potato soup
• Substitutions
• Recipe

How to serve

This soup is meal rotation worthy as written, but it would be epic with tons of toppings.

Here is a few ideas of great toppings for this soup:

• a spritz of fresh lime juice
• cheese, loads of it would be epic
• sour cream
• fresh red onion
• cilantro
• tortilla chips

Ingredients for this ground beef and potato soup

It is a simple list friends, common ingredients making it easy for you to get dinner on the table super fast. You will need:

• ground beef
• chicken broth
• potatoes ( I used yukon gold)
• canned tomato/jalapeno mix
• cumin, chili powder, salt, paprika, garlic powder, onion powder, oregano
• yellow onion
• red pepper

Substitutions

Here is list of what would be safe to sub and the soup still turn out fantastic:

• Potatoes- you can use whatever potatoes you prefer, I recommend yukon gold or russet. Just be sure whatever type you choose, you don't overcook.
• Chicken broth- feel free to sub in any broth you love the most. I think chicken broth is brighter than beef broth when it comes to flavor. In my opinion, vegetable broth tastes weird.
• Red pepper- yellow or green works too!
• Ground beef- if you prefer ground turkey or chicken that will absolutely work.
• Rotel mix- this is what adds a touch of heat to the soup. If you are avoiding spicy food, it would be best to just sub in canned diced tomatoes.

It is soup time! Let's dig in.

Print

Recipe

Description

A mildly spiced soup filled with hearty tender potatoes, ground beef and Mexican spices. This ground beef and potato Mexican soup is reminiscent of your favorite taco soup.

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• 1 pound of ground beef (I used 85% lean grass fed beef you can use what you like)
• ½ cup of diced yellow onion (about half and onion)
• ½ cup of diced red pepper (about half a red pepepr)
• 4 cups of diced (cleaned and peeled) yukon gold potatoes, cut into ½" inch cubes
• 1 ½ teaspoons of salt
• 2 tablespoons of chili powder
• 2 teaspoons of ground cumin
• 1 teaspoon of oregano
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• ½ teaspoon of paprika
• 4 cups of chicken broth
• 10 ounce can of diced tomato and jalapeno mix (like Rotel)
• 1 tablespoon of oil of choice

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1.  In a large soup pot or dutch oven, heat the oil on medium heat. When hot add the onion and red pepper to the pot. Sauté, stirring frequently, until fragrant and beginning to soften. About 2 minutes.
2. Add ground beef to the onions and peppers. Brown ground beef until it is about 80% brown and only some pink remains about 4 minutes. Be sure to break the ground beef up into small pieces while cooking. A wooden spoon is best for this. Add all of the dried spices to the beef and peppers and saute for 1 minute while stirring to combine.
3. Add the broth, rotel and potatoes to the pot and bring to a boil. Boil at a rapid simmer for 7 minutes or until potatoes are tender and you can pierce with a fork. Do not over cook the potatoes.
4. Taste and add additional salt and pepper if desired. I liked mine with an additional 1 teaspoon of salt.
5. Serve warm and top with your favorite taco toppings like cheese or sour cream if desired.
6. To store, keep in the fridge in an air tight container 3-5 days.

Notes

• feel free to top with your favorite toppings! Lime juice, sour cream, cheese and tortilla chips would all be amazing.
• any ground meat will work for this recipe so feel free to substitute turkey or chicken if desired.
• yukon gold or russet potatoes work the best

• Prep Time: 10
• Cook Time: 20
• Category: Soup
• Method: Stove Top
• Cuisine: American

Keywords: taco soup, beef and potato soup taco soup, beef and potato soup

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Source: https://sweetrusticbakes.com/beef-potatoes-mexican/

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