Ww Creamy Mexican Soup
Indulge in the bold flavors of this WW Creamy Mexican Soup, a healthier twist on a comforting classic that’s perfect for busy weeknights. Packed with vibrant vegetables like red bell peppers, corn, and diced tomatoes, and hearty black beans, this soup is as nutritious as it is satisfying. Seasoned with cumin, chili powder, and paprika, each spoonful is bursting with the warm, smoky essence of Mexican cuisine. A touch of low-fat cream cheese brings a velvety richness, while fresh cilantro and a splash of lime juice add a zesty finish. Ready in just 40 minutes and easily customizable with toppings like tortilla strips or shredded cheese, this creamy Mexican soup is a delicious and guilt-free way to spice up your mealtime routine!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 cup Black beans, rinsed and drained
- 14.5 ounces Diced tomatoes (canned, with juice)
- 4 cups Chicken or vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 ounces Low-fat cream cheese, softened
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- Tortilla strips or chips (optional, for topping)
- Shredded cheese (optional, for topping)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
Stir in the corn kernels, black beans, and canned diced tomatoes (with their juice).
Pour in the chicken or vegetable broth and stir to combine.
Add the cumin, chili powder, paprika, salt, and black pepper. Stir well.
Bring the mixture to a simmer and cook for about 10 minutes to let the flavors meld together.
Reduce the heat to low and stir in the softened cream cheese. Stir until fully melted and incorporated, creating a creamy texture.
Taste the soup and adjust seasoning if needed.
Turn off the heat and stir in the chopped cilantro and lime juice.
Ladle the soup into bowls and top with optional tortilla strips, shredded cheese, or additional cilantro, if desired.
Serve hot and enjoy!
Nutrition Facts
Calories |
1314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 6513 mg | 283% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 33.1 g | 118% | |
| Total Sugars | 42.4 g | ||
| Protein | 56.0 g | 112% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 698 mg | 54% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2924 mg | 62% | |
*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.
