The moment the Mexican Shells and Beef Soup starts to simmer, your kitchen is filled with the most incredible aroma—rich, savory, and just a little bit smoky. It’s the kind of scent that makes your mouth water, drawing everyone in from every corner of the house. The tender beef becomes infused with all those beautiful spices, creating layers of flavor that make each bite feel like a warm hug. If you’ve ever had that comforting feeling of sinking into a bowl of soup after a long day, this one will absolutely hit the spot.
What’s truly magical about this dish is how the pasta shells soak up the broth, giving them that extra burst of flavor. As they gently plump up in the soup, they become little pockets of goodness. It’s a dish that’s hearty enough to be the star of the meal, but also feels like something your grandma might make for a cozy Sunday dinner. When you’re serving it up, don’t forget to add a sprinkle of fresh cilantro or a squeeze of lime—those final touches bring a bright, zesty pop that balances the richness of the beef and broth. It’s an invitation to dig in, share stories, and savor each bite together.
Key Ingredients in Mexican Shells and Beef Soup
To bring this flavorful soup to life, each ingredient plays a crucial role, working together to create a balanced, delicious dish. From the savory richness of the beef to the fresh pop of lime, these ingredients come together in perfect harmony. Here’s a breakdown of the key players:
- Olive oil: A simple base to sauté the onion and garlic, adding richness and helping the spices bloom to their full potential.
- Ground beef: The heart of the dish, this tender, savory meat soaks up all the flavors of the broth and spices, making each bite absolutely satisfying.
- Onion: Adds sweetness and depth to the soup, complementing the savory beef and enhancing the overall flavor.
- Garlic: That perfect aromatic touch that brings warmth and a bit of bite to the soup—garlic is always a must!
- Chili powder: A mild heat that imparts a warm, smoky flavor to the broth, giving it a gentle kick without overwhelming the other ingredients.
- Ground cumin: This earthy, slightly nutty spice adds complexity and depth, rounding out the flavors in the soup.
- Paprika: Adds a rich, smoky flavor with just a hint of sweetness, deepening the overall taste of the broth.
- Cayenne pepper: A dash of spice that provides a zesty heat to the soup, elevating its flavor profile with a little punch.
- Diced tomatoes: These bring a juicy, tangy element to the broth, balancing out the richness of the beef and spices.
- Beef broth: The foundation of the soup, this savory liquid brings all the flavors together and provides a hearty base that perfectly complements the beef.
- Small pasta shells: These tiny pockets of pasta are the perfect vessel to soak up the broth, making each bite feel like a little burst of deliciousness.
- Frozen corn: Sweet, juicy kernels add a pop of color and texture, providing a subtle sweetness that balances the spices in the soup.
- Black beans: Creamy and earthy, black beans add a satisfying, hearty texture to the soup and a subtle flavor that ties everything together.
- Cilantro: Fresh and vibrant, cilantro adds a refreshing herbaceous note that brightens the rich, savory soup.
- Lime: A squeeze of lime brings a bright, zesty acidity that lifts all the flavors and adds a refreshing contrast to the warm, savory elements.
- Salt: A key seasoning to bring out all the natural flavors of the ingredients and make everything taste just right.
- Black pepper: A dash of freshly ground black pepper adds a subtle heat and depth, enhancing the overall taste of the soup.
How to Make Mexican Shells and Beef Soup
- Heat the olive oil in a large pot or Dutch oven over medium heat. This will create a nice base for the beef and allow all the flavors to develop.
- Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned, about 5 to 7 minutes. This helps develop that savory, rich flavor in the meat that will be the backbone of your soup.
- Drain any excess fat from the beef if needed, then add the chopped onion to the pot. Stir the onion into the beef and cook for about 3 to 4 minutes, until the onion is soft and translucent. The sweetness of the onion will start to mingle with the beef, adding depth to the soup.
- Stir in the minced garlic and cook for an additional 30 seconds, until fragrant. Garlic adds that unmistakable warmth and aroma that gets everyone excited for what’s to come!
- Add the chili powder, cumin, paprika, and cayenne pepper to the pot and stir to coat the beef and onion mixture evenly with the spices. The spices will bloom in the oil, filling your kitchen with a mouthwatering scent that makes you want to dive right in.
- Pour in the can of diced tomatoes, including the juices, and stir to combine with the beef mixture. The tomatoes will add a juicy, tangy base for your soup, balancing the spices and beef.
- Add the beef broth to the pot and bring the mixture to a simmer over medium-high heat. Let everything bubble gently, allowing the flavors to meld together beautifully.
- Once the soup reaches a simmer, stir in the small pasta shells and cook for 7 to 8 minutes, or until the pasta is tender. The shells will soak up all that rich, flavorful broth, turning into little pockets of deliciousness.
- Add the frozen corn and black beans to the soup, stirring to combine. The corn brings a touch of sweetness, while the black beans add a creamy, hearty texture.
- Continue to simmer the soup for another 3 to 4 minutes, until the corn is heated through. This ensures everything is perfectly warmed and ready to be enjoyed.
- Taste the soup and season with salt and black pepper to your liking. Don’t be afraid to adjust the seasoning—it’s all about making the soup taste just right for you!
- Remove the pot from the heat and stir in the chopped cilantro. The cilantro will add a fresh, bright pop that cuts through the richness of the soup, making each bite feel so refreshing.
- Squeeze the juice of the lime into the soup and stir again. The lime adds a zingy acidity that will brighten the entire flavor profile, giving the soup that perfect balance.
- Serve the soup hot in bowls, garnished with additional cilantro if desired. Enjoy it with a side of crusty bread or tortilla chips for an extra satisfying meal!
Serving Suggestions for Mexican Shells and Beef Soup
1. Topped with Crispy Tortilla Strips: Add a little crunch to each spoonful by sprinkling crispy tortilla strips on top of the soup. The golden, crunchy texture contrasts beautifully with the tender pasta and beef, making each bite even more satisfying. You can easily make your own by frying up some corn tortillas or buying them pre-made—either way, it’s a game-changer!
2. With a Side of Warm Cornbread: For a comforting, soul-warming meal, serve your soup with a slice of warm, buttery cornbread. The slightly sweet and crumbly texture of cornbread pairs perfectly with the rich, savory flavors of the soup. You can even use it to soak up the last little bits of broth—trust me, it’s worth it!
3. Accompanied by a Fresh Salad: To balance out the heartiness of the soup, a light and refreshing side salad is the perfect match. Think crisp greens, juicy tomatoes, and maybe a tangy vinaigrette to cut through the richness. It’s a refreshing contrast that rounds out the meal beautifully, leaving you feeling satisfied but not weighed down.
Let me know how you like to serve your soup—I’d love to hear any unique twists you put on it!
How to Store Mexican Shells and Beef Soup
If you find yourself with leftover Mexican Shells and Beef Soup (which is always a win in my book!), you’ll want to store it properly to keep it tasting just as delicious the next time you dig in. The first step is to let the soup cool down a bit before storing it. This helps preserve the flavor and texture of the ingredients, especially the pasta shells, which can get mushy if they sit in the broth too long while hot.
To store the soup, transfer it into an airtight container. This will keep the soup fresh and prevent it from absorbing any unwanted odors from your fridge. You can store it in the fridge for up to 3 days, but if you want to extend its shelf life, freezing is an option. Just make sure to let the soup cool completely before transferring it to a freezer-safe container or freezer bag. It will keep for about 3 months in the freezer, and when you’re ready to enjoy it again, simply thaw it in the fridge overnight before reheating.
When reheating, you may want to add a splash of water or broth to bring the soup back to its original consistency. The pasta shells may soak up a bit more liquid, so a little extra broth will help keep everything nice and hearty.
Conclusion
And there you have it! Mexican Shells and Beef Soup is a soul-satisfying dish that brings together the perfect balance of savory, smoky, and slightly spicy flavors, all wrapped up in a comforting, hearty bowl. With the tender beef, juicy tomatoes, and little pasta shells soaking up all the delicious broth, every bite is a warm hug on a cold day. Whether you’re serving it with crispy tortilla strips or a side of warm cornbread, this soup has a way of making any meal feel extra special.
I hope you’re as excited to try this recipe as I was when I first made it. It’s the kind of dish that’ll have everyone gathered around the table, sharing stories and savoring each bite. If you give it a go, I’d love to hear how it turns out for you! Any fun twists you added? Any feedback or questions you might have—just drop me a comment. I’m always here to chat about food and cooking!
So grab your ingredients, roll up your sleeves, and let’s get cooking!
Mexican Shells and Beef Soup
Description
This hearty Mexican Shells and Beef Soup is a comforting bowl of rich flavors! Tender pasta shells soak up a savory beef broth, spiced with warm chili and garlic. With each spoonful, enjoy a perfect balance of bold, smoky, and savory goodness.
Ingredients
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium heat.
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Add the ground beef to the pot and cook, breaking it up with a wooden spoon, until browned, about 5 to 7 minutes.
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Drain any excess fat from the beef if needed, then add the chopped onion to the pot.
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Cook the onion with the beef for about 3 to 4 minutes, until the onion is soft and translucent.
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Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
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Add the chili powder, cumin, paprika, and cayenne pepper to the pot and stir to coat the beef and onion mixture evenly with the spices.
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Pour in the can of diced tomatoes, including the juices, and stir to combine with the beef mixture.
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Add the beef broth to the pot and bring the mixture to a simmer over medium-high heat.
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Once the soup reaches a simmer, stir in the small pasta shells and cook for 7 to 8 minutes, or until the pasta is tender.
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Add the frozen corn and black beans to the soup, stirring to combine.
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Continue to simmer the soup for another 3 to 4 minutes, until the corn is heated through.
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Taste the soup and season with salt and black pepper to your liking.
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Remove the pot from the heat and stir in the chopped cilantro.
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Squeeze the juice of the lime into the soup and stir again.
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Serve the soup hot in bowls, garnished with additional cilantro if desired.
Note
- For a spicier soup, increase the cayenne pepper or add a chopped jalapeno.
- To make it vegetarian, replace the ground beef with a plant-based alternative or extra beans.
- Add a dollop of sour cream or shredded cheese as a garnish for extra richness.
- If you prefer a thicker soup, reduce the amount of beef broth or let it simmer longer.
- For a richer flavor, consider using homemade beef broth instead of store-bought.
