If you’re craving a hearty, comforting bowl of soup with a delightful twist, this Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe is your new best friend. Imagine the rich, savory flavors of seasoned beef mingling perfectly with the bright tang of tomatoes and spicy green chilies, all brought together by the creamy embrace of cream cheese and tender cheese-filled tortellini. It’s like a warm hug in a bowl, perfect for any day you want something soothing yet exciting to eat. This recipe blends familiar Mexican-inspired ingredients with an unexpected pasta flair to create a unique, nourishing meal that everyone will love.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in delivering the bold, balanced flavors and hearty texture you want from this soup. From the savory ground beef to the creamy tortellini, every component adds something special to the bowl.
- Lean ground beef: Provides a rich and savory base with plenty of protein; choose lean to keep it hearty without excess grease.
- Taco seasoning: Infuses the beef with classic Mexican spices for that signature flavor punch.
- Rotel diced tomatoes and green chilies (undrained): Adds a vibrant, slightly spicy tomato component that makes the soup pop.
- Chicken broth: Creates a flavorful, comforting liquid foundation for the soup.
- Tomato soup: Deepens the tomato flavor and gives the broth a luscious texture.
- Corn kernels (drained): Brings a touch of sweetness and crunch to balance the spices and creaminess.
- Black beans (drained and rinsed): Offers earthy richness and extra fiber to make the soup filling.
- Chive and onion cream cheese spread (softened): Adds a smooth, tangy creaminess that melts into the broth beautifully.
- Refrigerated cheese tortellini (uncooked): Introduces pockets of cheesy goodness and tender texture that make this soup unexpectedly delightful.
How to Make Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe
Step 1: Brown the ground beef and build your base
Start by cooking the lean ground beef over medium-high heat until it’s nicely browned and completely cooked through—this step unlocks rich flavors you don’t want to miss. Drain any excess grease so your soup won’t feel too heavy. Then, sprinkle in the taco seasoning and add the Rotel diced tomatoes with green chilies right to the skillet. Let this sizzle together for about five minutes, allowing all those zesty flavors to marry beautifully. Once ready, transfer this savory mixture to your slow cooker—it’s the delicious foundation of your soup.
Step 2: Combine all your ingredients in the slow cooker
This is where the magic happens! Pour in the chicken broth to create a warm, flavorful base. Add the canned tomato soup, drained corn, and rinsed black beans. Each ingredient builds layers of flavor and texture—from the smooth tomato richness to the sweet crunch of corn and the hearty bite of beans. Seal the slow cooker and let it simmer on LOW for 6 to 8 hours. This slow cook enhances the depth of flavor and makes everything melt together in the best way.
Step 3: Add the creamy finishing touches
About 30 minutes before serving, stir in the softened chive and onion cream cheese. This step is the secret to that wonderful creamy texture that sets this recipe apart. Immediately after, add the uncooked cheese tortellini right into the soup. Cover and cook on HIGH for 15 to 30 minutes more—until the tortellini is tender and deliciously cheesy. This final step brings a rich, silky finish that feels indulgent yet comforting.
How to Serve Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe
Garnishes
Sprinkle chopped fresh cilantro or green onions on top to add a fresh, herbaceous brightness that cuts through the creaminess. A dollop of sour cream or a few slices of ripe avocado can add an extra layer of indulgence. Don’t forget a squeeze of lime juice to highlight the vibrant Mexican-inspired flavors.
Side Dishes
This soup loves company! Serve with warm, crusty bread or crunchy tortilla chips for scooping up every last bit. A simple side salad with a zesty lime vinaigrette complements the richness perfectly. For a heartier meal, pair it with Mexican street corn or a light avocado and tomato salad.
Creative Ways to Present
For a festive touch, ladle the soup into colorful bowls and top with crushed tortilla chips and shredded cheddar cheese. Consider serving it in small, individual bread bowls for a cozy presentation that’s sure to impress guests. Layer with a drizzle of chipotle sauce for a smoky kick. This Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe is versatile enough for casual weeknights or dinner parties alike.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover soup in airtight containers in the refrigerator for up to 3 to 4 days. The flavors often deepen overnight, making for even tastier lunches or dinners. Just be sure to keep the tortellini submerged in the broth to prevent drying out.
Freezing
This soup freezes well! Transfer cooled soup to freezer-safe containers, leaving room for expansion. Freeze for up to 3 months. When thawed and reheated, the cream cheese and tortellini will still maintain their creamy texture, making it a wonderful make-ahead option for busy days.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of chicken broth or water to loosen it out. Avoid high heat to keep the cream cheese smooth and the tortellini perfectly tender.
FAQs
Can I make this Mexican Tomato Soup without the tortellini?
Absolutely! If you want a lighter or gluten-free option, you can omit the tortellini and add extra beans or corn instead. The soup will still be flavorful and satisfying without the pasta.
Is there a vegetarian version of this Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe?
You can definitely make a vegetarian version by skipping the ground beef and using vegetable broth. Adding extra beans, corn, and perhaps some sautéed mushrooms will keep it hearty and delicious.
Can I prepare this soup on the stove instead of using a slow cooker?
Yes, you can! Brown the beef and cook the taco seasoning and tomatoes in a large pot, then add the remaining ingredients and simmer on low for about 45 minutes to an hour. Add cream cheese and tortellini in the last 20 minutes until cooked through.
What kind of cream cheese should I use?
Using a flavored cream cheese like chive and onion adds a lovely extra dimension to the soup, but plain cream cheese works nicely as well. Just make sure it’s softened so it melts smoothly into the broth.
Can I substitute the refrigerated cheese tortellini with other pasta?
Of course! While cheese tortellini is perfect for its cheesy pockets, you could substitute with ravioli, mini cheese-filled shells, or even small pasta shapes like ditalini. Just adjust the cooking time accordingly.
Final Thoughts
This Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe is truly a standout comfort food that combines the best of both Mexican-inspired flavors and creamy pasta warmth. It’s easy to prepare, deeply satisfying, and versatile enough to become a favorite in your recipe collection. Whether you’re feeding a hungry family or looking for a cozy meal to brighten a chilly evening, give this recipe a whirl and get ready for some serious soup love!
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Mexican Tomato Soup with Ground Beef, Tortellini, and Cream Cheese Recipe
- Total Time: 6 hours 30 minutes
- Yield: 8 servings 1x
Description
This hearty Mexican Tomato Soup combines seasoned ground beef, diced tomatoes with green chilies, and a medley of beans and corn, all simmered slowly in a savory tomato broth. Cream cheese and cheese tortellini add a luscious, creamy texture and a satisfying finish, making it a comforting and flavorful meal perfect for family dinners.
Ingredients
Meat and Seasoning
- 1 lb lean ground beef
- 1 (1-oz) package taco seasoning
Vegetables and Beans
- 2 (10-oz) cans Rotel diced tomatoes and green chilies, undrained
- 1 (15-oz) can corn kernels, drained
- 1 (15-oz) can black beans, drained and rinsed
Liquids and Broth
- 1 (32-oz) container chicken broth
- 2 (10.5-oz) cans tomato soup
Dairy and Pasta
- 1 (8-oz) container chive and onion cream cheese spread, softened
- 1 (18-oz) package refrigerated cheese tortellini, uncooked
Instructions
- Cook the Ground Beef: In a skillet, cook the lean ground beef over medium-high heat until browned and no longer pink. Drain any excess grease to keep the soup from becoming too oily.
- Add Seasoning and Tomatoes: Stir in the taco seasoning and undrained Rotel diced tomatoes with green chilies. Continue cooking over medium heat for 5 minutes to allow the flavors to meld.
- Transfer to Slow Cooker: Move the seasoned beef mixture into a slow cooker.
- Add Broth, Tomato Soup, Corn, and Beans: Pour in the chicken broth and tomato soup, then add the drained corn kernels and rinsed black beans. Stir gently to combine.
- Slow Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 8 hours, allowing the flavors to develop fully.
- Add Cream Cheese and Tortellini: Stir in the softened chive and onion cream cheese spread and the uncooked cheese tortellini, ensuring they are evenly distributed.
- Cook Tortellini: Cover again and cook on HIGH for 15 to 30 minutes, until the tortellini is tender and cooked through.
Notes
- Drain excess grease from the ground beef to avoid a greasy soup.
- For a spicier soup, use a hot variety of Rotel diced tomatoes and green chilies.
- You can substitute store-bought tomato soup with homemade tomato puree and spices for a fresher taste.
- Refrigerated cheese tortellini cooks quickly, but check for doneness as cooking times may vary.
- If desired, garnish with fresh cilantro, shredded cheese, or sour cream for added flavor.
- Prep Time: 20 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
