What an incredible Burrito Soup recipe! It’s so easy too, just combine Taco Seasoned Ground Beef, Vegetables, Beef Broth, Refried Beans & Tomato Paste to thicken it. Serve a bowl with Cheese Quesadillas, Burritos, or even Dinner Rolls or Bolillos on the side. You can add in additional ingredients like Guajillo Chilies & Tomatoes, or Jalapeños to spice it up, and Rice as a soup filler. Even top the Soup with some shredded Cheese and cover it for some time to melt it over the soup. Add a dollop of sour cream and maybe a sprinkle of Epazote with crushed Chilies de Arbol for some heat before serving.
It’s all the things that make up a Burrito, but in a Soup. Minus the Cheese & Tortillas, but these can also be incorporated into the Burrito Soup meal through Cheese Quesadillas to serve on the side. You’re going to love this recipe, and it may become a regular. Especially with how many bowls you can get out of this soup, a whopping 12 Cups of superb Burrito soup.
Burrito Soup Ingredients
Ground Beef, Tomato Paste, Old El Paso Taco Seasoning, Refried Beans, Beef Bouillon, Onion, Garlic, Corn, Rice.
Optionally with shredded Cheddar Cheese, Sour Cream, Epazote and Crushed Chiles de Arbol to garnish.
Burrito Soup Additional ingredients
These are completely optional, but you can add in whatever you like. Some ideas may include soaked & blended Guajillo Chilies or Ancho Chilies, Jalapeños for some heat, Tomatoes, Peppers, Carrots, or Green Peas and even whole canned Beans like Black Beans or Pinto Beans.
Burrito Soup Thickener
The Burrito Soup is thickened mainly by the can of refried beans that are added, with a bit more thickening coming from the tomato paste used, which add a slight tomato taste. Simmer longer to reduce the soup to a thicker consistency, or add more water to thin it out to the desired consistency.
Burrito Soup with Rice
Only a small amount of Rice is added. Too much Rice will cause the Burrito Soup being too thick. In this recipe, 1/4 C Rice is used, but this can be increased if desired to create a thicker soup. The more rice, the thicker the soup will be.
You can wash and strain the rice, but I usually don’t, it’s such a small amount. I just add it to the soup after it comes to a boil. Then simmer for 10 minutes before covering and removing from the heat to rest 20 minutes.
How to Make Burrito Soup
It really is such a simple & quick soup that can be thrown together and enjoyed for your next Taco Tuesday meal.
Brown the Beef
Heat a skillet up over max heat and add beef to brown. Break it up as it cooks.
Vegetables
Add diced Onions & Garlic, along with any other vegetables you may want to include. If adding quick cook vegetables like corn or green peas, add these at the end.
Taco Seasoning
Sprinkle over the meat, 1 pack of Old El Paso Taco Seasoning and mix well.
Refried Beans
Add the entire can of refried Beans and mix until everything is equally distributed.
Tomato Paste
Then add in the 1/2 C Tomato paste and mix well.
Burrito Soup
Add in 8 Cups of water, 4 Bouillon Cubes, 2 Tbl Lemon Juice and bring to a boil while mixing really well.
If adding rice, add it here after the pot comes to a boil.
Reduce the heat to medium and simmer for 10 minutes after the pot comes to a boil.
Rested Burrito Soup
After the 10 minutes of simmering. Cover the pot and remove from the heat to rest for 20 minutes, before serving.
During this time, any side dishes can be prepared.
Burrito Soup Serving Size
This Burrito Soup recipe makes about 12 Cups worth or more depending on what vegetable are added and whether more rice is added. A single serving of Burrito Soup is 1 Cup. A small serving being 1/2 C and a large serving being 1 1/2 C.
Burrito Soup Garnish
Ladle into soup bowls and serve with Cheese Quesadillas on the side with a dollop of Sour Cream or Sour Cream right on the Burrito Soup. Optionally garnish with Epazote & Chili flakes (Chiles de Arbol) if desired. Shredded Cheese can also be placed on top of the soup before garnishing. Place a small plate to cover the bowl to trap the heat in and melt the cheese. Then top with Sour Cream and Epazote or Cilantro before serving. Even a drizzle of Sriracha over top for some heat.
Burrito Soup with Cheese Quesadillas
With a large pan over medium heat, toast the tortillas (either flour or corn tortillas) on both sides and remove. Once all of your tortillas are toasted. Sprinkle cheese and fold over to transfer to the skillet with a bit of fat, just enough to coat the pan. Add the Quesadilla and toast to your liking before flipping it over and toasting the other side.
A trick I do with the oil or butter is to place a good amount in a bowl. Add it to the pan to coat and then strain it back into the bowl. The residual fat left behind coating the pan is sufficient to toast the tortillas. Repeat for each tortilla. Emptying the fat into the pan to coat and emptying it back out before adding another cheese tortilla.
Burrito Soup with Beefy Cheese Burritos
Cheesy Beef & Bean Burritos are another nice side dish that really bolsters up the Burrito flavors.
Dinner Rolls
Dinner Rolls, Bolillos/Mexican Dinner Rolls, or Papo Secos/Portuguese Dinner rolls can be served on the side with butter. To reheat Bolillos or Papo Secos, preheat the oven to 400 F — 450 F while the Burrito Soup is set aside to rest the 20 minutes. During the last 5 minutes, pop the Bread Rolls into the oven for 5 minutes.
Equipment
- 1 large skillet or soup pot
Ingredients
- 1 lb Ground Beef
- 1 Large Onion
- 3 Cloves Garlic
- 1 Pack Old El Paso Taco Seasoning
- 1 can Refried Beans - about 454g, a little more or less is fine
- 1/2 C Tomato Paste
- 8 C Water
- 4 Cubes Beef Bouillon
- 1/2 C Corn - or more
- 2 Tbl Lemon Juice
- 1/4 C Rice
- As Desired Sour Cream - Optional
- As Desired Epazote - Optional as a garnish or Cilantro or Parsley
- As Desired Crushed Chilies de Arbol - Optional as a garnish for a Spicy Burrito Soup
Instructions
- Heat a large and deep skillet or soup pot over medium high heat. Add the Ground Beef and Brown, while breaking it up in smaller pieces.
- Add your Onions & Garlic and cook until softened, about 5 minutes. Then add Taco Seasoning and mix. Follow with Refried Beans mixed in and then Tomato Paste. Mix well until evenly combined.
- Add Water, Bouillon Cubes, Lemon Juice and bring to a boil. Add Rice & Corn after it comes to a boil. Reduce the heat to medium and simmer 10 minutes.
- Cover and remove from heat to rest for 20 minutes before serving. If serving with Bolillos or Papo Secos preheat the oven to 400 F — 450 F. During the last 5 minutes of the Burrito soup resting, pop the dinner rolls into the oven for 5 minutes. Optionally, make Cheese Quesadillas or Burritos as the soup rest.
- Ladle the Soup into bowls and top with Shredded Cheddar Cheese. Cover the bowl with a small plate to trap the heat and melt the cheese. Remove the plate, add a dollop of Sour Cream and something green like Epazote, Cilantro or Parsley with something red like crushed Chiles de Arbol for some heat. Can add Sriracha too for the additional heat source. Garnish with what you like. Serve with a Burrito, Cheese Quesadillas, or Dinner Rolls on the side and enjoy!