Tex Mex Soup
Warm up your taste buds with this hearty and flavor-packed Tex Mex Soup, a vibrant medley of bold southwestern flavors and wholesome ingredients. Perfect for a cozy weeknight dinner, this one-pot wonder combines tender black and kidney beans, sweet bursts of corn, and a rich tomato base seasoned with smoky cumin, chili powder, and paprika. Diced bell peppers and optional jalapeño add a welcome kick, while garnishes like fresh cilantro, lime juice, and crunchy tortilla chips elevate every bowl. Quick and easy with just 15 minutes of prep time, this Tex Mex Soup is a crowd-pleasing, customizable dish that can be tailored to your spice preferences and served with shredded cheese or a dollop of sour cream for extra indulgence. A must-try for fans of Tex-Mex cuisine, this soup is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 1 small, minced (optional) jalapeño
- 14.5 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned black beans
- 15 ounces, drained and rinsed canned kidney beans
- 15 ounces, drained canned corn
- 4 cups chicken or vegetable broth
- 2 teaspoons ground cumin
- 1.5 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 0.25 cup, chopped (optional, for garnish) fresh cilantro
- 1 tablespoon (optional, for garnish) lime juice
- 1 handful (optional, for serving) tortilla chips
- 0.5 cup (optional, for serving) shredded cheddar cheese
- 0.25 cup (optional, for serving) sour cream
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, green and red bell peppers, and jalapeño (if using) and sauté for another 3-4 minutes.
Add the canned diced tomatoes (with juice), black beans, kidney beans, corn, and chicken or vegetable broth. Stir well.
Sprinkle in the ground cumin, chili powder, paprika, oregano, salt, and black pepper. Stir until the spices are evenly distributed.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally.
Taste and adjust seasonings as needed.
Serve hot, garnished with chopped cilantro, a squeeze of lime juice, tortilla chips, shredded cheddar cheese, or sour cream, if desired.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 98 mg | 32% | |
| Sodium | 10398 mg | 452% | |
| Total Carbohydrate | 347.1 g | 126% | |
| Dietary Fiber | 99.1 g | 354% | |
| Total Sugars | 47.9 g | ||
| Protein | 111.8 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1183 mg | 91% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 6294 mg | 134% | |
*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.
