Mexican Fiesta Soup
Warm up your weeknight dinners with a vibrant bowl of Mexican Fiesta Soup, a hearty and flavor-packed dish perfect for the whole family. Bursting with bold spices like cumin, chili powder, and smoked paprika, this soup features a medley of fresh vegetables, protein-rich black and kidney beans, and sweet pops of corn—simmered to perfection in a savory broth. Finished with a splash of zesty lime juice and a sprinkle of fresh cilantro, this recipe is as bright as it is delicious. Garnish with crunchy tortilla chips, creamy avocado, melty cheese, or a dollop of sour cream for a customizable experience. With just 15 minutes of prep and a cozy 30-minute simmer, this quick and easy one-pot wonder is destined to become a weeknight favorite. Perfect for lovers of Tex-Mex flavors, this soup is as satisfying as it is nutritious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 15 ounces fire-roasted diced tomatoes (canned)
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup frozen corn kernels
- 6 cups vegetable or chicken broth
- 2 tablespoons fresh lime juice
- 3 tablespoons fresh cilantro, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup tortilla chips (for garnish)
- 1 medium avocado, diced (for garnish)
- 0.5 cup shredded cheese (optional, for garnish)
- 0.25 cup 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 and translucent.
Add the minced garlic, red bell pepper, green bell pepper, and jalapeño (if using). Sauté for another 4-5 minutes until the peppers begin to soften.
Stir in the cumin, chili powder, smoked paprika, and oregano. Cook for 1 minute to toast the spices and enhance their flavors.
Add the tomato paste and stir to coat the vegetables. Cook for 1-2 minutes to deepen the flavor.
Pour in the fire-roasted diced tomatoes, black beans, kidney beans, corn, and vegetable or chicken broth. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes to allow the flavors to meld.
Stir in the fresh lime juice and add the chopped cilantro. Taste and adjust seasoning with salt and black pepper as needed.
Ladle the soup into bowls and garnish with tortilla chips, diced avocado, shredded cheese, and sour cream as desired.
Serve hot and enjoy your flavorful Mexican Fiesta Soup!
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.1 g | 24% | |
| Saturated Fat | 5.1 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 1669 mg | 73% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1081 mg | 23% | |
*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.
