Mexican Soup Recipe – Mexican Special
Mexican Soup is a vibrant, satisfying dish that brings together the best of traditional Mexican cuisine in one bowl. Filled with black beans, corn, diced tomatoes, bell peppers, and zucchini, it’s rich in color and flavor. Whether you add shredded chicken or beef or keep it vegetarian, it becomes a nutritious meal that’s perfect for chilly nights. Garnished with lime, cilantro, avocado, or tortilla strips, this soup captures the warmth and heartiness of Mexican home cooking.
- 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 shredded chicken or beef, or stick with just beans and vegetables for a vegetarian version.
Spice Level Adjustment: Increase chili powder or add jalapeño if you like more heat; reduce spices for a milder taste.
Broth Choice: Vegetable broth works well if you want a lighter or meat-free version; chicken broth adds richness.
Storage Tips: Store any leftovers in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat gently to preserve flavors.
Toppings & Garnish Ideas: A squeeze of lime, chopped cilantro, slices of avocado, tortilla chips, or a dollop of sour cream can add freshness and texture.
