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Debra Wallace

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I haven’t made this soup in forever! But with the recent cooler weather in Texas, it prompted a thought. I’m not sure what happened to my recipe, so I hope my memory serves me right– I don’t want to leave anything out! Ha! (Writing ha at the end of a sentence means I’m laughing so you are supposed to, too.  Actually, I think it’s inherited— my grandma did it in her hand-written letters to me. And she was funny!) This is a delicious, hearty soup for cold days! Simple to throw together, just add the ingredients to your grocery list, and you’ll be ready for dinner!

6 Ingredients:

1 pound ground beef or turkey, cooked and well-drained

1/2 white or yellow onion, diced

1 can whole kernel corn, including liquid 

1 can Ranch Style beans or black beans

1 can Rotel tomatoes, with liquid 

Broth-any kind- 2 cups

sour cream, corn chips- (optional)

The beans and Rotel add the spice for you. Put it all in a cooking pot or crockpot. Bring to a boil, then simmer for an hour until everything is hot and bubbly. It’s a thick soup, so add more broth or water to your liking. A dollop of sour cream before serving makes it yummy, along with your favorite salty corn chips or flour tortillas. The photo below shows my favorite–blue corn with flax seed– so flavorful and perfect for this soup.


Double the recipe if you’re planning to feed a big family. Let me know if you try it!

One comment on “Spicy Mexican Soup

  1. Maria says:

    I’m on my own for 2 weeks with these coo coo kids (well one really). I”m going to make this recipe and cuddle up with a cozy blanket and wished I could be sharing the moment with my dear friend, Debra.


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