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.
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Servings 6
Calories 380 kcal
- 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
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/
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ou can swap the cheese blend depending on preference—Gruyère or a smoked gouda add excellent depth.
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Use a mandoline for perfectly even and thin potato slices, which helps ensure uniform cooking.
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Let the dish rest for 10–15 minutes after baking to allow the sauce to set and thicken properly.