I love soups! In the winter, they taste so good on a cold night! This is one of my new favorites as I can use almost any leftover meat that I have in my freezer. You certainly can start with uncooked meat, too! The extra ingredients are easy to keep on hand in the pantry.
Just recently, I had a pork loin that I cooked, but it was too large for the meal! So, part of was stored in the freezer and used later for a pork version of this soup. It was delicious!
With this Mexican Soup recipe, you can start with either uncooked or cooked meat.
Ingredients for Mexican Soup
1 1/2 lb. boneless turkey, chicken, pork or beef
1 envelope taco seasoning and 1/2 c. water
Jar of salsa (16 oz.) mild or spicy (your choice)
1 can black beans (15 oz.) Be sure to rinse and drain!
Package of frozen corn, thawed (10 oz. ) or 1 can of corn (15 oz.)
Cheddar Cheese – Shredded for garnish
Sour Cream – optional for garnish
Directions:
First, if you are using uncooked meat, cut meat into 1 inch chunks.
Using a non-stick skillet, saute’ uncooked meat in a little oil until no-longer pink. Then, add the taco seasoning packet and 1/2 cup water. Simmer the meat and taco seasoning until seasoning is absorbed.
If you are using left-over cooked turkey, chicken, pork or beef, simply cut into 1″ pieces and add the cooked meat to the crockpot. Also, add the packet of taco seasoning and 1/2 cup water.
Next, add the V8 juice, salsa, beans, corn, into the crockpot. Mix altogether.
Finallly, cook the Mexican Soup on low in the crockpot for 3-4 hours. When heated through, it is ready to serve or instead of a crockpot, heat on top of the stove for a quicker version!
When ready to serve, you can garnish each bowl with a dollop of sour cream and shredded cheddar cheese.
Serves: 6
This Mexican Soup is very easy and delicious Keep the ingredients in the pantry ready to use. When you have left-over cooked meat, it’s so quick to put together a delicious dinner!
Check out another quick and easy Mexican Chicken Soup here.
Enjoy!
Phyllis