Mexican Picadillo Soup

There’s nothing quite like a warm, hearty bowl of Mexican Picadillo Soup to bring comfort and flavor to the table. This rustic dish is packed with tender ground beef, soft potatoes, sweet carrots, and a rich, tomato-based broth infused with aromatic spices.

Picadillo Soup anyone? Whether you’re craving something nourishing or simply looking for an easy one-pot recipe, this Mexican Picadillo Soup delivers bold flavors with minimal effort. I just can’t get enough of it! Honestly, I’ve never understood why people think a warm, comforting bowl of soup is only meant for chilly weather. Sure, I get it—but why limit yourself? A good, hearty soup like this deserves a spot on the table all year round!

If you’re anything like me and love a flavorful, satisfying bowl of soup any time of day (or season), then this Mexican Picadillo Soup is for you. Packed with ground beef, potatoes, carrots, and bold spices, it’s the perfect balance of comfort and flavor without being too heavy. Plus, it’s easy to make with simple ingredients—just a little chopping, simmering, and boom! You’ve got a delicious, homemade meal ready to enjoy.

If you are a soup fanatic and love Mexican flavors then you will definitely enjoy this chicken tinga soup and this Mexican tomato soup with pasta.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Ground beef
• Beef broth
• Potatoes
• Carrots
• Tomato sauce
• Tomatoes
• Onion
• Garlic
• Olive oil
• Oregano
• Paprika
• Salt and pepper

How to make Mexican Picadillo Soup

Prepare the vegetables:

• Rinse and grate the tomato.
• Peel the carrot and potatoes, then dice them into small cubes.
• Dice the onion and mince the garlic if you’re using fresh garlic.

Cook the ground beef:

• Heat 1 tablespoon of olive oil in a large pot over medium-high heat.
• Once the oil is warm, add the ground beef.
• Cook for about 5 minutes, stirring occasionally, until the beef is browned.

Add onion and garlic:

• Stir in the diced onion and minced garlic.
• Cook for another 5 minutes, stirring occasionally.

Add the tomato:

• Pour in the grated tomato and cook for 5 minutes with the lid off.

Add the rest of the ingredients:

• Stir in the tomato sauce and your chosen spices.
• Add the diced potatoes and carrots.

Add broth and simmer:

• Pour in 2 to 2½ cups of beef broth.
• Bring everything to a boil, then reduce the heat to medium.
• Let the soup simmer for 20 minutes.

Final touches:

• Taste the soup and adjust the seasoning if needed.
• Check if the potatoes and carrots are soft. If they are, your Mexican Picadillo Soup is ready!

Common mistakes to avoid and Tips

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. Tomatoes are acidic by nature, if your soup taste too acidic then you can balance that off with something sugary like honey or just sugar. A teaspoon wont hurt
3. This Mexican picadillo soup paired very well with spaghetti for lunch and everyone was impressed with how good it tasted, I think you should try it.

More easy soup recipes to add to your rotation

How to store and reheat leftover picadillo soup

Allow your Mexican picadillo soup to cool down to room temperature. Transfer the leftover soup into an airtight container and keep it in the fridge for up to 3 days.

To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm, if the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate.

From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.