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Mexican Tomato Soup

Quick & Simple Meals
A hearty, flavor-packed soup with ground beef, black beans, Rotel tomatoes, and cheese tortellini — perfect for cozy weeknights or casual gatherings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6
Calories 380 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 10 oz can Rotel diced tomatoes with green chilies
  • 2 10.5 oz cans condensed tomato soup
  • 2 cups chicken broth
  • 1 cup frozen corn
  • 1 15 oz can black beans, drained
  • 8 oz cheese tortellini fresh or frozen
  • 4 oz cream cheese

Optional Toppings:

  • Cilantro shredded cheese, avocado, sour cream, tortilla chips, lime wedges

Instructions
 

  • In a skillet, brown beef over medium-high heat. Drain grease.
  • Stir in taco seasoning and Rotel tomatoes. Cook 5 minutes.
  • Transfer to slow cooker.
  • Add tomato soup, chicken broth, corn, and black beans. Stir well.
  • Cover and cook on LOW for 6–8 hours.
  • See full steps with tips & photos → https://mischacrossing.com/mexican-tomato-soup/

Notes

  • ou can swap the cheese blend depending on preference—Gruyère or a smoked gouda add excellent depth.
  • Use a mandoline for perfectly even and thin potato slices, which helps ensure uniform cooking.
  • Let the dish rest for 10–15 minutes after baking to allow the sauce to set and thicken properly.