This Mexican Tomato Soup is a cozy bowl of comfort, loaded with taco-seasoned beef, corn, black beans, tender cheese tortellini, and a rich tomato base.
It’s creamy, satisfying, and easy to make—perfect for busy weeknights, family dinners, or when you need a warm, flavorful meal with minimal effort.
Why You’ll Love This Mexican Tomato Soup
Effortless crockpot meal – just set it and forget it
Bold, Mexican-inspired flavors – taco meat, spices, and creamy tomato
Super hearty – filled with pasta, beans, corn, and meat
Kid-friendly and crowd-pleasing
Freezer-friendly – make a double batch for later
Perfect for cozy dinners or game days
What You’ll Need (Ingredient Highlights)
Ground beef – seasoned and browned
Taco seasoning – for classic Mexican flavor
Rotel diced tomatoes with green chilies – adds zest and depth
Condensed tomato soup – rich, creamy base
Chicken broth – adds savory flavor and thins the soup
Frozen corn – for sweetness and texture
Black beans – hearty and fiber-rich
Cheese tortellini – tender pasta pockets for a creamy bite
Cream cheese – makes the broth silky and luscious
Pro Tips Before You Start
Use low-sodium broth to control saltiness
Don’t add extra liquid to the condensed tomato soup—use it straight from the can
Stir in cream cheese and tortellini at the end for perfect texture
For a smoother soup, puree the Rotel tomatoes before adding
Customize toppings for each bowl to make it even more special
How to Make Mexican Tomato Soup
Cook the beef
In a large skillet over medium-high heat, cook the ground beef until browned.
Drain any excess grease.
Season the beef
Add taco seasoning and Rotel diced tomatoes (with their juices) to the skillet.
Stir and cook for 5 minutes to blend flavors.
Build the soup
Transfer the seasoned beef mixture to a 6-quart slow cooker.
Add condensed tomato soup, chicken broth, frozen corn, and drained black beans. Stir to combine.
Slow cook
Cover and cook on LOW for 6–8 hours to let the flavors meld together beautifully.
Add the creaminess
About 30 minutes before serving, stir in cream cheese and cheese tortellini.
Cover and cook on HIGH until the pasta is tender and the cream cheese has fully melted.
Serve hot
Garnish with chopped cilantro, shredded cheese, avocado, sour cream, tortilla chips, or a squeeze of lime.
What to Serve It With
Mexican chopped salad
Cheesy quesadillas
Warm cornbread or dinner rolls
Simple guacamole and chips
Fresh lime wedges and extra cilantro
Variations / Substitutions
Swap beef for ground turkey or chicken for a lighter version
Use kidney beans instead of black beans
Add more veggies like onions, carrots, spinach, or celery
Use gluten-free tortellini if needed
Spice it up with extra jalapeños or crushed red pepper flakes
Storage & Leftovers
Fridge: Store in an airtight container for 3–4 days
Freezer: Freeze in portions for up to 2 months (without the tortellini for best texture)
Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally
Great for meal prep – make once, enjoy all week!
FAQs
Can I make this soup on the stovetop instead of a slow cooker?
Yes! Cook as directed, then simmer everything in a large pot for 15–20 minutes, adding tortellini and cream cheese at the end.
Can I use fresh tortellini instead of frozen?
Absolutely. Just reduce the cooking time slightly once you add it to the soup.
What’s the best taco seasoning to use?
Homemade taco seasoning is best, but any store-bought brand works well too.
Can I omit the cream cheese?
You can, but the soup will be less creamy.
Consider adding a splash of cream instead.
Is this soup spicy?
It’s mildly spicy from the Rotel and taco seasoning, but you can adjust the heat with extra spices or mild diced tomatoes.
Can I add more vegetables?
Yes! Feel free to stir in spinach, chopped zucchini, or bell peppers.
Does this soup freeze well?
Yes—freeze before adding tortellini for best texture, then add pasta when reheating.
Final Thoughts
This Mexican Tomato Soup is the ultimate hearty comfort meal, packed with bold flavors and creamy goodness.
Whether you’re feeding a hungry family or prepping for cozy lunches throughout the week, this easy slow cooker soup is a guaranteed crowd-pleaser!
Full Recipe Card
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.
Stir in cream cheese and tortellini.
Cook on HIGH until pasta is tender.
Serve hot with toppings of choice.
