If you’re craving a comforting bowl of warmth packed with bold flavors and hearty ingredients, the Mexican Shells and Beef Soup Recipe is an absolute must-try. This vibrant soup brings together tender ground beef, tender pasta shells, and a delightful mix of spices that sing with every spoonful. It’s a beautiful balance of savory, spicy, and fresh notes all mingling together to create a dish that’s as satisfying as it is colorful. Whether you’re new to Mexican-inspired cooking or looking to add a new favorite to your rotation, this recipe will quickly become a go-to for cozy dinners or crowd-pleasing meals.
Ingredients You’ll Need
The magic behind this soup lies in its simple but essential ingredients. Each item plays a unique role, from the rich beef that forms a hearty base to the spices that infuse the broth with a vibrant Mexican flair. The pasta shells add a fun texture, while the vegetables bring bursts of sweetness and freshness. Here’s everything you need to bring this delicious recipe to life.
- Olive oil: For sautéing and adding a subtle, fruity richness.
- Ground beef: The hearty protein that’s the soup’s flavorful foundation.
- Onion, chopped: Offers a natural sweetness and depth of flavor.
- Garlic, minced: Adds an irresistible aroma and bold taste.
- Chili powder: Infuses a gentle heat and smoky edge.
- Ground cumin: Provides an earthy, warm undertone.
- Paprika: Brings a subtle sweetness and vibrant color.
- Cayenne pepper: Gives the soup an exciting kick, adjustable to taste.
- Diced tomatoes (canned): Carefree convenience that adds acidity and juiciness.
- Beef broth: The savory liquid base that ties everything together.
- Small pasta shells: Tender and bite-sized, perfect for soaking up the broth.
- Frozen corn: Adds bursts of sweet juiciness and texture.
- Black beans, drained and rinsed: A nutritious, protein-packed touch.
- Cilantro, chopped: Fresh, bright, and herbaceous for the perfect finish.
- Lime juice: Brings a fresh, zesty brightness to balance the spices.
- Salt and black pepper: Essential seasonings to enhance all the flavors.
How to Make Mexican Shells and Beef Soup Recipe
Step 1: Sauté the Beef and Onion
Start by heating the olive oil in a large pot over medium heat. Toss in the ground beef and cook it until it’s beautifully browned, breaking it up with a spoon to ensure even cooking. Once browned, drain any excess fat if needed. Then, add the chopped onion and cook everything together until the onion is soft and see-through, which helps build that rich flavor base.
Step 2: Add Garlic and Spices
Stir in the minced garlic, letting its fragrance fill the kitchen for about 30 seconds. Then sprinkle in the chili powder, cumin, paprika, and cayenne pepper. Mix thoroughly so the beef and onion are well-coated with these warm, smoky spices—this is where the distinctive Mexican-inspired flavor starts to emerge.
Step 3: Build the Broth
Pour in the canned diced tomatoes with their juices, stirring everything together. Next, add the beef broth and bring the soup to a gentle simmer. This bubbling moment allows the flavors to meld, developing a broth that’s hearty and packed with character.
Step 4: Cook the Pasta Shells
Once simmering, add the small pasta shells. They’ll soak up the savory broth and become perfectly tender after about 7 to 8 minutes. This addition makes the soup wonderfully filling and satisfying.
Step 5: Add Corn and Black Beans
Next, stir in the frozen corn and black beans. Let the soup simmer for a few more minutes so the corn warms through and the beans absorb some of the surrounding flavors. These colorful ingredients add bursts of sweetness and hearty texture that brighten the soup up.
Step 6: Final Touches
Give the soup a taste and season it with salt and black pepper as you like. Then remove it from heat and fold in the chopped cilantro, followed by the lime juice. These fresh ingredients give the soup a vibrant finish that perfectly balances the deep, spicy broth. Now it’s ready to enjoy!
How to Serve Mexican Shells and Beef Soup Recipe
Garnishes
Garnishing your soup can elevate it from homey to festive. Fresh cilantro adds a burst of green freshness, while a squeeze of extra lime juice brightens the flavors. For a creamy touch, try topping your bowl with a dollop of sour cream or some shredded cheese. Sliced avocado or a few crushed tortilla chips also add delicious texture and richness.
Side Dishes
This soup pairs beautifully with simple sides that complement its flavors. Warm cornbread or crusty bread is perfect for dipping. A fresh Mexican-style salad with crisp lettuce, tomatoes, and a citrus dressing keeps things light and refreshing. If you want to add a little more heartiness, try serving it alongside Spanish rice or a few crispy tortilla chips.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls, which soak up the broth and make every bite extra cozy. Layer it in a clear glass mug to show off the colorful ingredients if you’re hosting a casual gathering. You can also garnish each serving with different toppings so everyone can personalize their bowl, making the meal feel interactive and special.
Make Ahead and Storage
Storing Leftovers
The Mexican Shells and Beef Soup Recipe keeps wonderfully in the fridge. Store leftovers in an airtight container, and it will stay fresh for up to 3 days. The flavors even deepen overnight, making for an even tastier next-day meal.
Freezing
This soup freezes well, but keep in mind that pasta can soften after being frozen and reheated. To retain the best texture, you can freeze the beef and broth mixture separately and cook the pasta fresh when you’re ready to serve. Alternatively, freeze the fully cooked soup and enjoy with a slightly softer pasta texture.
Reheating
Warm your soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. If the soup seems too thick, add a splash of broth or water to loosen it up. For freezer portions, thaw overnight in the fridge before reheating to preserve the best flavor and texture.
FAQs
Can I use ground turkey instead of beef in this soup?
Absolutely! Ground turkey is a leaner option that still works wonderfully in this recipe. Just adjust cooking time slightly as turkey cooks faster than beef.
What pasta can I substitute if I don’t have small shells?
Mini elbow macaroni, ditalini, or small rotini pasta are excellent alternatives that hold up well in soup and provide similar bite-sized tenderness.
Is this soup very spicy?
The heat level is moderate thanks to the balanced use of chili powder and a pinch of cayenne pepper. You can easily adjust the spices to suit your preference by reducing or increasing the cayenne.
Can I make this soup vegetarian?
Yes! Swap the ground beef for plant-based crumbles or add extra beans and veggies, and use vegetable broth instead of beef broth for a delicious vegetarian version.
How far in advance can I prepare this soup?
You can prepare this soup up to a day in advance. Just leave out the cilantro and lime juice until just before serving for the freshest flavor impact.
Final Thoughts
There’s something truly special about a bowl of Mexican Shells and Beef Soup Recipe that feels like a warm hug in chilly weather or a satisfying centerpiece for any family meal. Easy to make, packed with flavor, and filled with comforting textures, it promises to become one of your favorite recipes to revisit again and again. I can’t wait for you to try it and see just how delicious homemade Mexican-inspired soup can be!
Print
Mexican Shells and Beef Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Mexican Shells and Beef Soup combining tender ground beef, small pasta shells, black beans, and corn in a spiced tomato and beef broth, finished with fresh cilantro and lime juice for a vibrant touch.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta shells
- 1 cup frozen corn
- 1/2 cup black beans, drained and rinsed
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt, to taste
- Black pepper, to taste
Spices
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Heat the olive oil: Warm the olive oil in a large pot or Dutch oven over medium heat to prepare for cooking the beef.
- Brown the ground beef: Add ground beef to the pot and cook, breaking it up frequently, until fully browned, approximately 5 to 7 minutes.
- Drain excess fat: Remove any extra fat from the pot if necessary to keep the soup from being greasy.
- Cook the onion: Add chopped onion and sauté with the beef for 3 to 4 minutes until the onion becomes soft and translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Mix in spices: Add chili powder, ground cumin, paprika, and cayenne pepper, stirring well to coat the meat and onion evenly with the spices.
- Add tomatoes: Pour in the diced tomatoes along with their juices and combine thoroughly with the beef mixture.
- Add beef broth and simmer: Pour in beef broth and bring to a simmer over medium-high heat.
- Cook pasta shells: Once simmering, stir in small pasta shells and cook for 7 to 8 minutes or until pasta is tender.
- Add corn and beans: Stir in frozen corn and rinsed black beans.
- Simmer to heat through: Continue simmering the soup for an additional 3 to 4 minutes until the corn is warmed through.
- Season the soup: Taste and adjust seasoning with salt and black pepper as desired.
- Finish with cilantro: Remove from heat and stir in chopped cilantro for freshness.
- Add lime juice: Squeeze the lime juice into the soup and mix well to brighten flavors.
- Serve hot: Ladle the soup into bowls and garnish with additional cilantro if desired for a fresh herbaceous touch.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust cayenne pepper to increase or decrease spiciness.
- For gluten-free, use gluten-free pasta shells.
- This soup can be refrigerated for up to 3 days and reheated well.
- Adding avocado or a dollop of sour cream on top complements the flavors nicely.
