Mexican Soup Recipe – Mexican Special
Mexican Soup is a flavorful, hearty dish that brings together the vibrant ingredients and bold spices of traditional Mexican cuisine. Packed with vegetables, beans, corn, and often chicken or beef, this soup is comforting, nutritious, and satisfying. It’s perfect for cozy dinners, easy to prepare, and endlessly customizable based on what you have on hand. Garnish with lime, cilantro, avocado, or tortilla strips for an authentic touch.
- Prep Time15 min
- Cook Time30 min
- Total Time45 min
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 carrot, diced
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can (400g) black beans, rinsed and drained
- 1 can (400g) corn kernels, drained
- 1 can (400g) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Juice of 1 lime
Optional:
- 1–2 cups shredded cooked chicken or beef
For Garnish (Optional):
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Crushed tortilla chips or strips
- Shredded cheese
- Sour cream
Sauté the Vegetables:
In a large pot, heat olive oil over medium heat.
Add the chopped onion and sauté for 3–4 minutes until translucent.
Stir in garlic, carrot, and bell pepper. Cook for another 5 minutes.
Add Remaining Ingredients:
Add zucchini, black beans, corn, diced tomatoes (with juice), and broth.
Stir in cumin, chili powder, paprika, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 20–25 minutes.
Finish and Serve:
If using cooked chicken or beef, stir it in during the last 5 minutes of cooking.
Add lime juice just before serving.
Ladle soup into bowls and top with your choice of garnishes.
Recipe Notes :
Protein Options : You can use cooked shredded chicken, beef, or make it vegan with just beans and vegetables.
Spice Level : Adjust chili powder and add jalapeños for extra heat if desired.
Broth Choice : Use vegetable broth for a vegetarian version.
Storage : Keeps well in the fridge for 3–4 days; also freezes beautifully for up to 2 months.
Toppings Tip : Tortilla chips add crunch, while avocado and sour cream balance the heat and spices.
