Easy Tex Mex Tomato Soup
Warm up your weeknight dinners with this Easy Tex Mex Tomato Soup, a comforting blend of bold Tex-Mex flavors and wholesome ingredients. This hearty soup combines fire-roasted tomatoes, black beans, sweet corn, and a kick of jalapeño for a rich and satisfying base, all made vibrant with earthy spices like cumin, smoked paprika, and chili powder. Quick to prep and cook in just 30 minutes, it’s perfect for busy schedules while still delivering big on flavor. Finish with a squeeze of fresh lime, a sprinkle of cilantro, and your favorite toppings—like shredded cheese, crumbled tortilla chips, or a dollop of sour cream—for a customizable bowl of zesty comfort. Whether you’re seeking an easy weeknight meal or a soul-warming appetizer, this Tex Mex-inspired soup is sure to wow!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 28 ounces canned diced tomatoes (with juices)
- 4 cups chicken or vegetable broth
- 1 cup black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 medium jalapeño, diced (optional)
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup shredded cheese (optional, for garnish)
- 1 cup tortilla chips (optional, for garnish)
- 2 tablespoons sour cream (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute to toast the spices.
Add the canned diced tomatoes (with juices) and chicken or vegetable broth to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce heat and let simmer for 10 minutes.
Using a hand blender, carefully blend the soup until smooth, or leave it slightly chunky if preferred. Alternatively, transfer to a countertop blender in batches, then return to the pot.
Stir in the black beans, corn kernels, and diced jalapeño (if using), and simmer for another 5 minutes.
Add the chopped cilantro and lime juice. Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with shredded cheese, tortilla chips, sour cream, or additional cilantro as desired.
Serve warm and enjoy your Easy Tex Mex Tomato Soup!
Nutrition Facts
Calories |
1812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.3 g | 111% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 8128 mg | 353% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 48.3 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 860 mg | 66% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3541 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
