Mexican Dump Soup

As easy as the title sounds, just open up different cans and dump!  Tastes like you worked a lot harder than you did……

Mexican Dump Soup

Recipe from Susie Albright
{click title for easy printable}

Mexican Dump Soup txt


  • ½ cups Diced Onion, Sauteed In Butter (or 2 Tablespoons Dried Minced Onion If You Need To Make This Really Fast!)
  • 1 can (28 Oz. Can) Petite Diced Tomatoes
  • 1 can (15 Oz. Can) Corn, Drained
  • 2 cans (10 Oz. Can) Tomatoes And Green Chilies {mild}
  • 1 can (14 Oz. Can) Cut Green Beans, Drained
  • 1 can (15 Oz. Can) Black Beans, Rinsed And Drained
  • 1 envelope (about 1 Oz. Packet) Taco Seasoning {use Half If You Don’t Like Your Soup A Little Spicy}
  • 1 envelope (about 1 Oz. Packet) Ranch Dressing Seasoning
  • 2 cans (5 Oz. Can) Chicken Chunks Or 2 Chicken Breasts, Boiled And Shredded
  • 2 cans (14.5 Oz. Can) Of Broth, 1 Chicken & 1 Beef
  • 1 can Water
  • 1 Tablespoon Steak Sauce
  • 1 dash Worcestershire Sauce
  • Optional Garnishes: Sour Cream, Shredded Mozzarella Cheese, Tortilla Chips

In a large soup pot, sautee onion over medium heat in a Tablespoon butter, cook until softened. Dump all of the other ingredients (except garnishes) in the pot, draining and rinsing as directed above, simmer until ready to serve, about 30 minutes.
Tastes AMAZING with sour cream, mozzarella cheese and crushed chips!

  Ole!  ~T

10 thoughts on “Mexican Dump Soup

  1. Also, in a pinch, bouillon could be used to replace the chicken broth–1 cube per 1 cup of water. I believe a can of broth is 15-1/2 ounces–so 4 cubes and 4 cups of water, boiling until bouillon dissolved. Would make a couple ounces, more, but should not make a huge difference in the recipe! 🙂

  2. I’ve just made this soup! Did not have ranch dressing so left it out. Used ground beef instead of chicken and added mushrooms. Added some Tabasco sauce (as I don’t have children to worry about the hot)! LOVE IT!!!!

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