Go Back

Hearty Mexican Ground Beef Potato Soup

A comforting and flavorful soup made with ground beef, tender potatoes, and zesty spices, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb ground beef Can substitute with ground turkey or chicken for a leaner option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 medium potatoes, peeled and diced Can substitute with sweet potatoes for a healthier option.
  • 4 cups beef broth
  • 1 can diced tomatoes
  • 1 can black beans, drained and rinsed
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 1 cup corn (optional) Add in the last 5 minutes of cooking.
  • to taste Fresh cilantro for garnish (optional)

Method
 

Cooking the Soup
  1. In a large pot over medium heat, add the ground beef. Break it up with a wooden spoon, and cook until it turns brown. Drain any excess fat if necessary.
  2. Add the diced onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent, stirring to combine.
  3. Toss in the diced potatoes, then pour in the beef broth. Stir everything together.
  4. Add the can of diced tomatoes and the black beans to the pot. Season with chili powder, cumin, salt, and pepper. Give it a good stir!
  5. Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the potatoes are tender.
  6. If you’re using corn, stir it in during the last 5 minutes of cooking.
  7. Taste and adjust seasoning if needed. Ladle the soup into bowls, and garnish with fresh cilantro if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat on the stove over low heat or in the microwave.