This Mexican Soup blends creamy textures and bold Tex-Mex flavors into a hearty bowl of comfort. It’s rich with seasoned beef, spicy tomatoes, and smooth cream cheese.
Perfect for weeknights or cold days, this simple soup takes under 1 hour to prepare and delivers satisfying flavor in every spoonful.
Key Ingredients in This Mexican Soup
Ground beef – The base of the soup, it adds rich, savory depth and heartiness.
Cream cheese – Gives the soup its creamy texture and balances the spice with a mild tang.
Rotel tomatoes with chilies – Adds a zesty kick and layers of flavor with tomatoes and green chilies.
Chicken broth – Provides a savory liquid base that ties all the ingredients together.
Green onions – Brings brightness and a subtle sharpness to the beef mixture.
Ground cumin & garlic powder – Classic spices that build the soup’s bold, earthy flavor.
Tony’s Creole seasoning – A zesty, spicy blend that elevates the dish with Southern heat.
Mexican Soup: Step-by-Step
Start by browning the beef with green onions until fully cooked and fragrant. Melt in the cream cheese until the mixture becomes smooth and creamy. Stir in the Rotel tomatoes and chicken broth, then season generously with cumin, garlic powder, and Creole seasoning. Simmer gently for 30 minutes to deepen the flavors, stirring occasionally for a consistent, velvety finish.
Tips and Variations
To turn up the heat, opt for hot Rotel or mix in diced jalapeños. For extra richness, stir in a splash of heavy cream before serving. Many readers enjoy topping this soup with shredded cheddar, fresh cilantro, or a dollop of sour cream. It also pairs wonderfully with tortilla chips or crusty bread to soak up every drop.
Storing and Reheating
Store leftover Mexican Soup in an airtight container in the refrigerator for up to 4 days. It reheats well on the stovetop over medium heat or in the microwave. For freezing, allow the soup to cool completely and freeze in individual portions for up to 2 months. Thaw overnight in the fridge and reheat gently to preserve its creamy consistency.
Frequently Asked Question
Can I use turkey instead of ground beef?
Yes, ground turkey is a great lean substitute that still absorbs the bold flavors well.
Is there a dairy-free alternative to cream cheese?
You can use dairy-free cream cheese alternatives made from nuts or soy for a similar texture.
How spicy is this soup with mild Rotel?
Mild Rotel gives a gentle kick. For more heat, try the hot version or add extra chilies.
Can I make this soup in advance?
Absolutely. This soup tastes even better the next day as the flavors continue to meld.
Mexican Soup
Ingredients
- 4 oz cream cheese
- 1 can mild Rotel tomatoes with chilies
- 2 green onions finely chopped
- 1½ cups chicken broth
- 1 pound ground beef browned and drained
- 1 tsp ground cumin
- 1 tsp garlic powder
- Tony’s Creole seasoning to taste
Instructions
- Brown the ground beef in a skillet along with the chopped green onions, ensuring the meat is fully cooked and the fat is drained.
- Add the cream cheese to the skillet and stir continuously until it is fully incorporated and melted into the meat mixture. Pour in the can of Rotel tomatoes and the chicken broth, blending well to combine.
- Season with garlic powder, cumin, and Tony’s Creole seasoning according to your taste preferences.
- Lower the heat to medium-low and allow the soup to simmer gently for 30 minutes to an hour, stirring occasionally to maintain consistency and depth of flavor.