Mexican Vegetable Soup

Somewhere between a soup and a chili, this Mexican-style vegetable soup packs ground beef, kidney beans, corn, and tomato sauce into a spiced, hearty bowl that comes together in 40 minutes flat.

Brown the beef first and drain the fat. That’s the one step that makes the difference between a greasy soup and a clean one. Then everything else goes in: soup mix, tomato sauce, water, beans, corn, chili powder, oregano, and garlic powder. Bring it to a boil, cover, and simmer 15 minutes. Done.

The toppings are where this soup comes alive. Grated cheddar melts into the hot broth, a dollop of sour cream adds cool richness, and crushed nacho chips bring crunch. Serve it in deep bowls and let everyone build their own.

Pro Tips

• Drain the ground beef thoroughly after browning. Skipping this step makes the soup greasy.
• Use canned kidney beans undrained for a thicker broth, or drained for a cleaner, thinner soup.
• Add the corn frozen. It thaws and cooks through in the 15-minute simmer.
• Crush the nacho chips right before serving so they stay crunchy instead of soggy.

Variations

• Turkey swap: Use ground turkey instead of beef for a leaner version.
• Spicier: Add a diced jalapeno or a can of diced green chilies with the beans.
• Tortilla strips: Bake or fry corn tortilla strips and use them instead of nacho chips for a more homemade feel.