This healthy Mexican picadillo soup is a hearty, tomato-based broth with ground beef, vegetables, herbs, and spices, all in one comforting bowl.
It’s inspired by traditional Mexican picadillo con papas but served as a warm, nourishing soup that’s perfect for busy weeknights or a cozy weekend meal.
Packed with protein and flavor, this soup is a perfect dish for a longevity diet. Soups are a great way to sneak in veggies and healthy ingredients all in one bowl, which supports digestion, boosts hydration, and keeps you feeling full and satisfied.
What is Picadillo Soup?
Mexican picadillo soup combines ground beef and tender potatoes in a flavorful broth with tomatoes, garlic, onions, and traditional Mexican herbs and spices, including cilantro, oregano, cumin, and chili, to create a light yet nourishing ultimate comfort food perfect for any season.
Mexican Flavors Ingredients
Ground meat
Use lean or grass-fed ground beef for the healthiest option. You can also use ground turkey or chicken as a substitute. In that case I would use turkey or chicken broth for the best result.
Onions and garlic
Yellow onions caramelize beautifully, providing a rich base. Minced garlic cloves or finely chopped.
Peppers
I used both Bell peppers for a sweeter taste and jalapeños for a mild heat.
Potatoes
Potatoes can be optional or replaced with other vegetables, such as sweet potatoes and carrots, for added nutrition.
tomato sauce or Roma tomatoes
Both Fresh Roma tomatoes and canned tomato sauce give a rich, hearty flavor. If you like tomato-based soups, this Slow Cooker Cabbage Roll Soup is a must-try.
herbs and spices
Classic oregano and cumin blend with fresh cilantro to bring authentic Mexican taste. You can also use chili powder if you prefer spicy notes.
Broth
Beef broth or vegetable broth forms the savory base of the soup. Homemade broth is the best
Mexican Picadillo Soup Recipe
First step: Brown the beef
In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until fragrant, then add the ground beef and cook until it is browned. Cook, breaking it up with a spatula, until thoroughly browned.
Second step: Sauté the veggies
Stir in the bell peppers, jalapeño, and tomatoes, cook for about 5 minutes, until softened.
Third step: Add spices
Next, mix in oregano, ground cumin, salt, and pepper. Pour in broth and mix well.
Fourth Step: Add the potatoes and Simmer
Add diced potatoes to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.
Fourth Step: Finish with fresh herbs
Garnish with chopped cilantro before serving. Serve the soup hot with warm tortillas or crusty bread.
How to store and reheat the leftovers?
I am not afraid of making a big batch, as this picadillo recipe tastes even better the next day.
Allow the soup to cool completely, then transfer to an airtight container. Store in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. To reheat, thaw overnight in the fridge and warm gently on the stove.
Instant pot Mexican soup
To make this soup in an Instant Pot: Use the “Sauté” function to brown the beef and sauté the vegetables. Add spices, tomato sauce, and broth. Seal the lid and pressure cook on high for 10 minutes. Allow a natural pressure release for 5 minutes, then quick-release remaining pressure. This speeds up cooking while preserving rich flavors.
Tip: The Instant Pot cooks potatoes quickly, so ensure they’re cut into small, even pieces for even cooking.
Tips and Tricks
- Don’t rush browning the ground beef , a good sear adds rich, deep flavor to the soup
- Toast dried spices like cumin and oregano briefly in the pot before adding liquids to unlock more aroma.
- If possible, use homemade beef or vegetable broth for a richer taste.
- A squeeze of fresh lime juice or a splash of apple cider vinegar at the end brightens and balances the flavors.
Other Soups and Stews for Longevity
Hearty Mexican Picadillo Soup
Ingredients
- 1 pound ground beef lighter than original
- 6 cups beef broth
- 2 tablespoons olive oil
- 3 potatoes medium, peeled and diced (about 2.5–3 cups)
- 4 Roma tomatoes chopped (or about 2 cups chopped tomatoes)
- 1 bell pepper chopped
- 1 jalapeño pepper finely chopped (optional)
- 1 large onion chopped
- 3 cloves garlic minced
Herbs and Spices
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Sauté the onions and garlic until fragrant, then add the ground beef and cook until it is browned. Cook, breaking it up with a spatula, until thoroughly browned.1 pound ground beef, 2 tablespoons olive oil, 1 large onion, 3 cloves garlic
- Stir in the bell peppers, jalapeño, and tomatoes, cook for about 5 minutes, until softened.4 Roma tomatoes, 1 bell pepper, 1 jalapeño pepper
- Next, mix in oregano, ground cumin, salt, and pepper. Pour in broth and mix well.1 teaspoon ground cumin, 1 teaspoon dried oregano, Salt and black pepper, 6 cups beef broth
- Add diced potatoes to the pot. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the potatoes are tender.3 potatoes
- Garnish with chopped cilantro before serving.Fresh cilantro
