Mexican Vegetable Soup

By Bill Hicks • Beef, Soups, Chowders & Stews, Vegetables, Asian Soups

(0 ratings)
Prep Time

min

Cook Time

min

Servings

6 servings

Difficulty

Created

Jun 18, 2025 at 1:16 PM

Last Updated

Jun 18, 2025 at 6:56 PM

Categories

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Ingredients

1 Pound ground beef
1 (1.25 oz) Packet taco seasoning mix
1 (46 oz) Can tomato juice
1 (12 oz) Can tomato paste
1 (1 lb) Package frozen mixed vegetables
1 (15 oz) Can chili hot beans
2 Cups crushed corn chips
2 Cups shredded Cheddar cheese

Instructions

In a 5 quart Dutch oven, brown ground beef until thoroughly cooked, drain. Add all remaining ingredients except the chips and the cheese and mix well. Bring just to a boil, reduce heat and simmer uncovered for 20 to 25 minutes or until the vegetables are tender. Stir occasionally. Top each serving with chips and cheese.
Mexican Vegetable Soup - Our Family Cookbooks