Mexicali Soup
Warm up your table with this vibrant and hearty Mexicali Soup, a one-pot wonder that brings bold Southwestern flavors to your kitchen! Packed with protein-rich black beans and kidney beans, sweet bursts of corn, and the zesty kick of tomatoes with green chilies, this soup is a fiesta in every spoonful. Aromatic spices like cumin, chili powder, and smoked paprika create a rich, smoky base, while a squeeze of fresh lime juice brightens each bite. Ready in just 45 minutes, this vegan-friendly recipe is perfect for busy weeknights or casual gatherings. Serve it hot with tortilla chips, creamy avocado, or a dollop of sour cream for a customizable bowl of comfort sure to please the whole family.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 large bell pepper, diced (any color)
- 1 small jalapeño, seeded and minced
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 0.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned kidney beans, drained and rinsed
- 1 15-ounce can canned diced tomatoes with green chilies
- 1 cup frozen corn kernels
- 4 cups vegetable broth
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat olive oil over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, bell pepper, and jalapeño. Cook for 3-4 minutes until the vegetables soften.
Add the cumin, chili powder, smoked paprika, and oregano, stirring to coat the vegetables with the spices. Cook for 1 minute until fragrant.
Stir in the black beans, kidney beans, diced tomatoes with green chilies (including juices), frozen corn, and vegetable broth.
Bring the soup to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Stir in the lime juice and season with salt and black pepper to taste.
Remove from heat and garnish with fresh cilantro, if desired.
Serve hot with tortilla chips, avocado slices, or a dollop of sour cream for extra flavor.
Nutrition Facts
Calories |
1747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6735 mg | 293% | |
| Total Carbohydrate | 277.8 g | 101% | |
| Dietary Fiber | 76.0 g | 271% | |
| Total Sugars | 51.9 g | ||
| Protein | 78.6 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5902 mg | 126% | |
*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.
