When it comes to comfort food, nothing quite beats a steaming bowl of soup, especially a Mexican beef soup that warms the soul. This rich and hearty dish is packed with tender chunks of beef, a medley of fresh vegetables, and the warmth of authentic spices that invite everyone to the table. The combination of creamy avocado, zesty lime, and fragrant cilantro add layers of flavor that elevate a simple soup into a delightful culinary experience. With a preparation time of just 15 minutes and a total cook time of about an hour, this Mexican beef soup is not only delicious but also practical for weeknight family meals or cozy weekends at home. Whether served as a main course or a side dish, it’s sure to be a hit with family and friends alike. So roll up your sleeves, and let’s dive into making this incredible dish!
Ingredients
- 1 lb (450 g) beef chuck or stew meat, cut into 1-inch cubes
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (14-oz) can diced tomatoes
- 6 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, lime wedges, diced avocado, jalapeño slices
Instructions
Begin by heating the vegetable oil in a large pot over medium-high heat. As the oil warms up, generously season your beef cubes with salt and pepper. In batches, carefully add the beef to the pot, ensuring not to overcrowd the pan. Brown the meat for about 5 minutes until it achieves a deep golden color. Once browned, remove the beef from the pot and set it aside on a plate.
With the pot still hot, add the chopped onion and sauté it for roughly 4 minutes, allowing it to soften and become translucent. Stir in the minced garlic and continue to cook for an additional minute until it becomes fragrant, releasing its rich aroma. This is the base of flavor that will penetrate throughout the soup.
Return the seared beef to the pot, letting it mingle with the onion and garlic. Next, incorporate the sliced carrots and celery, the ground cumin, chili powder, and oregano, stirring everything together and cooking for 2 minutes. This brief cooking time allows the spices to bloom, enhancing their flavors and infusing the beef with their warmth.
Next, pour in the can of diced tomatoes along with their juice, and then add the beef broth. Stir to combine all the ingredients fully. Increase the heat and bring the mixture to a vigorous boil, then reduce it to a gentle simmer. Cover the pot and let it simmer for 45 minutes, allowing the flavors to meld and the beef to become tender.
After 45 minutes, it’s time to add the zucchini and corn to the pot. Allow them to simmer for an additional 10 to 15 minutes. Keep checking the vegetables—they should be tender yet maintain a slight crunch. Once finished, taste the soup and adjust the seasoning with salt and pepper according to your preferences.
When ready to serve, ladle the soup into bowls and offer optional toppings like fresh cilantro, wedges of lime, diced avocado, and jalapeño slices. Each addition not only enhances the flavor but also adds a unique touch to each bowl of soup.
Variations
This Mexican beef soup is wonderfully versatile, allowing you to customize it to your liking. For a spicier kick, consider adding some diced jalapeños or a splash of hot sauce during cooking. You can also experiment with different types of vegetables: bell peppers or green beans can provide additional color and nutrients.
If you’re aiming to lighten the dish, swap out the beef for chicken or turkey; both work beautifully in this soup. For those wanting a vegetarian option, replace meat with various beans, such as black beans or kidney beans, providing a hearty alternative while still retaining that comforting essence.
Adding grains like quinoa or rice can turn the soup into a more filling main dish. Simply add cooked grains near the end of cooking to avoid them becoming mushy. As for the spices, feel free to switch up the chili powder with smoked paprika for a smoky flavor or add some chipotle for a smoky, spicy flair.
Cooking Notes
Cooking times can slightly vary based on the size of your beef chunks and the heat of your stove. The goal is to have tender beef that can be easily shredded with a fork and vegetables that hold their shape but are still soft. To enhance the flavor, consider simmering the soup longer, even up to 1.5 hours for more depth.
For best flavor, use a good-quality beef broth; homemade broth works best when prepared ahead of time. When sautéing the vegetables, ensure that your pot is hot enough to properly brown the onions—this adds a great depth of flavor to the final dish.
Add some fresh herbs, like thyme, for a fragrant twist or bay leaves during cooking, but remember to remove them before serving. Use an immersion blender for a smoother texture if preferred. Lastly, feel free to batch this recipe and store it—it freezes well for future meals!
Serving Suggestions
This Mexican beef soup pairs wonderfully with crusty bread or warm tortillas that are perfect for dipping. You could also serve it alongside a fresh garden salad dressed with lime vinaigrette to balance the warmth of the soup. Present it in a bowl garnished with colorful toppings for a delightful visual appeal.
Tips
- For the best results, allow the soup to sit for a bit after cooking before serving; the flavors will meld together even more.
- Customize spice levels according to taste; start mild, and add more later if desired.
- Chop veggies into uniform sizes for even cooking.
- For a richer flavor, consider browning the beef well and deglazing with a splash of red wine before adding broth.
- Additionally, enhance the garnishes for varying textures and flavors—try toasted tortilla strips or crumbled cheese.
Prep Time, Cook Time, Total Time
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Nutritional Information
Calories: 320 per serving
Protein: 30 g
Sodium: 680 mg
FAQs
Q: Can I make this soup in a slow cooker?
A: Absolutely! After browning the beef, just transfer all ingredients to the slow cooker and let it cook on low for about 6-8 hours or high for 3-4 hours until the beef is tender.
Q: Is there a way to make this soup gluten-free?
A: Yes! Just ensure your beef broth is gluten-free, as some commercial brands may contain gluten. All other ingredients in the recipe are naturally gluten-free.
Q: How long does this soup last in the fridge?
A: This soup generally lasts up to 3-4 days in the refrigerator. Reheat gently on the stove, adding a little broth if it has thickened too much.
Q: Can I freeze the Mexican beef soup?
A: Yes, you can! Once cooled, transfer to airtight containers or freezer bags. It’s best enjoyed within 3 months.
Q: What can I serve with the soup?
A: This soup pairs well with breads, tortillas, or a fresh salad. Adding toppings like cheese, sour cream, and green onions enhances the experience!
Conclusion
In conclusion, this Mexican beef soup is more than just a dish; it’s a culinary journey filled with warmth, comfort, and vibrant flavors. Perfect for family dinners or casual gatherings, each spoonful delivers a hearty satisfaction that cannot be beaten. By incorporating different vegetables or proteins, you can make this recipe your own, experimenting with flavors and toppings to suit your taste.
We encourage you to try out this recipe and share your personal twists on it! Did you add a kick with jalapeños, or switch out the beef for another protein? Your feedback is valuable, and we would love to hear from you. Don’t forget to share this recipe with friends and family—they might just fall in love with it too!
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Hearty Mexican Beef Soup
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
Description
This Mexican beef soup is a warm and comforting dish perfect for family dinners.
Ingredients
- 1 lb (450 g) beef chuck or stew meat, cut into 1-inch cubes
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 (14-oz) can diced tomatoes
- 6 cups beef broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp dried oregano
- Salt and pepper, to taste
- Optional toppings: chopped cilantro, lime wedges, diced avocado, jalapeño slices
Instructions
- Begin by heating the vegetable oil in a large pot over medium-high heat. As the oil warms up, generously season your beef cubes with salt and pepper. In batches, carefully add the beef to the pot, ensuring not to overcrowd the pan. Brown the meat for about 5 minutes until it achieves a deep golden color. Once browned, remove the beef from the pot and set it aside on a plate.
- With the pot still hot, add the chopped onion and sauté it for roughly 4 minutes, allowing it to soften and become translucent. Stir in the minced garlic and continue to cook for an additional minute until it becomes fragrant, releasing its rich aroma.
- Return the seared beef to the pot, letting it mingle with the onion and garlic. Next, incorporate the sliced carrots and celery, the ground cumin, chili powder, and oregano, stirring everything together and cooking for 2 minutes.
- Next, pour in the can of diced tomatoes along with their juice, and then add the beef broth. Stir to combine all the ingredients fully. Increase the heat and bring the mixture to a vigorous boil, then reduce it to a gentle simmer. Cover the pot and let it simmer for 45 minutes.
- After 45 minutes, add the zucchini and corn to the pot. Allow them to simmer for an additional 10 to 15 minutes.
- When ready to serve, ladle the soup into bowls and offer optional toppings like fresh cilantro, wedges of lime, diced avocado, and jalapeño slices.
Notes
Cooking times can slightly vary based on the size of your beef chunks and the heat of your stove. The goal is to have tender beef that can be easily shredded with a fork and vegetables that hold their shape but are still soft.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
Nutrition
- Calories: 320 per serving
- Sodium: 680 mg
- Protein: 30 g