Mexican Tomato Soup

Mexican Tomato Soup

from plainchicken.com
370 min

Mexican Tomato Soup – creamy tomato soup loaded with taco meat, corn, black beans, and cheese tortellini. This is the ultimate tomato soup recipe. Effortless to make in the crockpot and tastes great. Condensed tomato soup, chicken, broth, Rotel tomatoes, ground beef, taco seasoning, corn, black beans, tortellini pasta, and cream cheese. Serve with a salad and grilled cheese sandwich for a meal the whole family will enjoy!

Ingredients

  • 1 lb lean ground beef
  • 1 (1-oz) package taco seasoning
  • 2 (10-oz) cans Rotel diced tomatoes and green chilies, (undrained)
  • 1 (32-oz) container chicken broth
  • 2 (10.5-oz) cans tomato soup
  • 1 (15-oz) can corn kernels (drained)
  • 1 (15-oz) can black beans (drained and rinsed)
  • 1 (8-oz) containers chive and onion cream cheese spread, (softened)
  • 1 (18-oz) package refrigerated cheese tortellini, (uncooked)

Directions

  1. 1

    In a skillet, cook ground beef over medium-high heat until browned and no longer pink. Drain excess grease. Add taco seasoning and Rotel tomatoes to the skillet. Cook over medium heat for 5 minutes. Transfer cooked taco meat to slow cooker.

  2. 2

    Add chicken broth, tomato soup, corn, and black beans to slow cooker. Cover and cook on LOW 6 to 8 hours.

  3. 3

    Stir in cream cheese and cheese tortellini. Cover and cook on HIGH for 15 to 30 minutes, until tortellini is cooked.