Mexican Soup

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Mexican Soup

Mexican Soup

Try this thick main-dish soup—full of chickpeas, tomatoes, lean ground beef and spices—with cornbread.

Serves 8

Prep Time 30 min

Total Time 150 min.


  • 1 teaspoon canola oil
  • 8 ounces lean ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 16 medium tomatoes, chopped (8 cups)
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 15-ounce c chickpeas, undrained
  • 3 medium carrots, sliced
  • 1 4-ounce ca chopped green chiles
  • 1 cup corn, (1 ear)
  • Salt & freshly ground pepper, to taste
  • Hot pepper sauce, to taste (optional)
  • Chopped fresh cilantro, for garnish (optional)

Cooking Directions

Step 1

Heat oil in a large soup pot over medium-high heat. Add ground beef, onion and garlic and sauté until ground beef is just brown and the onion is tender, about 3 minutes. Drain fat. Add tomatoes, chili powder, oregano and cumin. Bring to a boil. Reduce heat to low, cover and simmer 45 minutes.

Step 2

Add chickpeas, carrots and chiles. Cover and simmer for 45 minutes. Add corn and simmer, covered, until corn is tender, about 15 minutes. Taste and add salt, pepper and hot pepper sauce, if using. Garnish with cilantro, if using.