Mexican Tomato Soup

Mexican Tomato Soup – creamy tomato soup loaded with taco meat, corn, black beans, and cheese tortellini. This is the ultimate tomato soup recipe. Effortless to make in the crockpot and tastes great. Condensed tomato soup, chicken, broth, Rotel tomatoes, ground beef, taco seasoning, corn, black beans, tortellini pasta, and cream cheese. Serve with a salad and grilled cheese sandwich for a meal the whole family will enjoy!

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Taco Tomato Soup

This Mexican Tomato Soup is the ultimate creamy tomato soup recipe! It is effortless to make in the crock pot and is bursting with tons of great flavor! Creamy tomato soup loaded with taco meat, corn, black beans, and cheese tortellini. All of my favorite foods rolled into one delicious dish. We ate this for dinner and had the leftovers for lunch the next day. All you need is some crusty bread and you have an amazing no-fuss weeknight meal!

How to Make Mexican Tomato Soup

This soup is super easy to make with only a few simple ingredients. In a large skillet, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and Rotel diced tomatoes and green chiles to the pan. Cook for 5 minutes. Transfer taco meat to a 6-qt slow cooker. Add condensed tomato soup, chicken broth, corn, and black beans. Stir well. Cover and cook on LOW for 6 to 8 hours. Add cream cheese and cheese tortellini to the crockpot. Cover and cook on HIGH heat until the cheese is melted and the pasta is tender. Garnish soup with fresh cilantro.

Helpful Tips & Frequently Asked Questions

• Can substitute ground turkey or ground chicken to reduce the calories.
• Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
• I suggest using low-sodium or no-salt chicken broth in this recipe.
• DO NOT add any liquid to the canned tomato soup. Just use the condensed soup straight from the can.
• Add a dash of red pepper flakes for a kick.
• Variations/Additions:
  • onion
  • celery
  • carrots
  • spinach
  • broccoli
  • kidney beans
  • green beans
• If you don’t want chunks of tomato in the soup, process the Rotel tomatoes in a blender or food processor before adding them to the soup.
• Can I make Tomato Soup on the stovetop? Yes! In a Dutch oven or large saucepan, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and Rotel tomatoes to the pan. Cook for 5 minutes. Add corn, black beans, condensed tomato soup, and chicken broth and stir. Bring to a boil over medium-high heat. Reduce to medium-low heat and simmer for 15 to 20 minutes. Add cream cheese and tortellini pasta. Cook until the cheese has melted and the pasta is tender. 
• Store leftovers in an airtight container in the refrigerator.
  • Leftovers will keep for 3-4 days.
  • Reheat soup on the stovetop or in the microwave.

What to Serve with Homemade Tomato Soup

This soup received rave reviews at our house. Sprinkle the top of your bowl of soup with a Mexican cheese blend, avocados, tortilla chips, sour cream, and lime. We serve this our favorite Mexican chopped salad. For a heartier option, serving some warm cornbread or cheesy quesadillas on the side will take the meal to new heights. So grab a ladle and get ready to dive into a bowl! Don’t forget those delicious toppings and sides, because they’ll make every spoonful a taste sensation. Add this soup to your menu. You won’t be disappointed!

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Recipe Print Recipe

Mexican Tomato Soup

Author: Plain Chicken

Yield: 8 people

Prep Time 10 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 10 minutes mins

Mexican Tomato Soup – creamy tomato soup loaded with taco meat, corn, black beans, and cheese tortellini. This is the ultimate tomato soup recipe. Effortless to make in the crockpot and tastes great. Condensed tomato soup, chicken, broth, Rotel tomatoes, ground beef, taco seasoning, corn, black beans, tortellini pasta, and cream cheese. Serve with a salad and grilled cheese sandwich for a meal the whole family will enjoy!

Equipment:

• 6-qt Slow Cooker
• 10-inch Skillet
• Meat Masher Tool

Ingredients:

• 1 lb lean ground beef
• 1 (1-oz) package taco seasoning
• 2 (10-oz) cans Rotel diced tomatoes and green chilies, undrained
• 1 (32-oz) container chicken broth
• 2 (10.5-oz) cans tomato soup
• 1 (15-oz) can corn kernels drained
• 1 (15-oz) can black beans drained and rinsed
• 1 (8-oz) containers chive and onion cream cheese spread, softened
• 1 (18-oz) package refrigerated cheese tortellini, uncooked

Instructions:

• In a skillet, cook ground beef over medium-high heat until browned and no longer pink. Drain excess grease. Add taco seasoning and Rotel tomatoes to the skillet. Cook over medium heat for 5 minutes. Transfer cooked taco meat to slow cooker.
• Add chicken broth, tomato soup, corn, and black beans to slow cooker. Cover and cook on LOW 6 to 8 hours.
• Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.

Notes:

• Can substitute ground turkey or ground chicken to reduce the calories.
• Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and black pepper: https://www.plainchicken.com/homemade-taco-seasoning/
• I suggest using low-sodium or no-salt chicken broth in this recipe.
• DO NOT add any liquid to the canned tomato soup. Just use the condensed soup straight from the can.
• Add a dash of red pepper flakes for a kick.
• Variations/Additions:
  • onion
  • celery
  • carrots
  • spinach
  • broccoli
  • kidney beans
  • green beans
• If you don’t want chunks of tomato in the soup, process the Rotel tomatoes in a blender or food processor before adding them to the soup.
• Can I make Tomato Soup on the stovetop? Yes! In a Dutch oven or large saucepan, cook ground beef over medium-high heat until no longer pink. Drain excess grease. Add taco seasoning and Rotel tomatoes to the pan. Cook for 5 minutes. Add corn, black beans, condensed tomato soup, and chicken broth and stir. Bring to a boil over medium-high heat. Reduce to medium-low heat and simmer for 15 to 20 minutes. Add cream cheese and tortellini pasta. Cook until the cheese has melted and the pasta is tender. 
• Store leftovers in an airtight container in the refrigerator.
  • Leftovers will keep for 3-4 days.
  • Reheat soup on the stovetop or in the microwave.

Plain Chicken

https://www.plainchicken.com/mexican-tomato-soup/

All images and text © Plain Chicken, Inc.

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Steph