Yummy Mexican Soup
Dive into a bowl of vibrant, flavor-packed comfort with this Yummy Mexican Soup! Perfectly spiced with cumin, chili powder, and paprika, this hearty soup is loaded with wholesome ingredients like black beans, pinto beans, frozen corn, and fresh vegetables. A splash of lime juice and a sprinkle of cilantro bring a zesty, fresh twist to every spoonful, while optional toppings like creamy avocado, crunchy tortilla chips, and shredded cheese elevate it to irresistible levels. Ready in just 45 minutes and perfect for feeding a crowd, this healthy, vegetarian-friendly recipe is a satisfying meal for any day of the week. Whether you're craving a cozy dinner or hosting a fiesta-inspired gathering, this Mexican soup is sure to impress!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 1 medium red bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- 2 teaspoons cumin powder
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 14-ounce can diced tomatoes, canned
- 1 15-ounce can black beans, canned (drained and rinsed)
- 1 15-ounce can pinto beans, canned (drained and rinsed)
- 1 cup frozen corn
- 4 cups vegetable stock
- 2 tablespoons fresh lime juice
- 0.25 cup cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup tortilla chips (for garnish)
- 1 medium avocado, sliced (optional for garnish)
- 0.5 cup shredded cheese (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until softened.
Stir in the minced garlic, carrots, celery, red bell pepper, and jalapeño (if using). Cook for another 5 minutes, stirring occasionally.
Add the cumin, chili powder, and paprika to the pot. Stir well to coat the vegetables in the spices and cook for 1 minute.
Pour in the canned diced tomatoes (with their juice), black beans, pinto beans, and vegetable stock. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
Stir in the frozen corn and simmer for an additional 5 minutes.
Remove the pot from heat and stir in the lime juice and chopped cilantro. Season with salt and black pepper to taste.
Ladle the soup into bowls and garnish with tortilla chips, sliced avocado, shredded cheese, or additional cilantro as desired.
Serve warm and enjoy your Yummy Mexican Soup!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.6 g | 24% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1163 mg | 51% | |
| Total Carbohydrate | 56.6 g | 21% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 9.8 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1108 mg | 24% | |
*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.
