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This Mexican Soup is absolutely fantastic! It is a hearty and delicious soup that is super easy to make. It is full of amazing flavours and healthy ingredients. It is naturally gluten-free and dairy-free as well!

Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
This Mexican Bean Soup is so perfect for family dinners, freezer meals, or even potlucks! It is incredibly easy to make.
You can take this Mexican Soup recipe and easily adjust it to your family’s own taste preferences, whether that is spicer, milder, meatier, or full of more vegetables!
And if you’ve not tried tortilla soups before then it’s such a fun and delicious way to enjoy corn tortillas.
Ingredients to make Mexican Soup

- Olive Oil – is used to cook the garlic, onion, and jalapeno.
- Onions – add a nice sweet and savoury texture.
- Garlic – is the perfect umami flavour to add to any dish.
- Jalapeno Peppers – remove seeds for a milder taste.
- Salt and Pepper – help to accentuate the other flavours.
- Taco Seasoning – is what helps to bring this soup into the Mexican Cuisine category.
- Chopped Tomatoes – add a nice fresh and sweet taste.
- Black Beans – should be drained and rinsed.
- Sweetcorn – should also be drained and rinsed.
- Vegetable Stock or Broth – is what forms the base of the soup.
Optionally serve with:
- Toasted Corn Tortillas – Instructions are at the bottom of the directions.
- Avocado – are a delicious fresh addition to this soup.
- Lime Slices – can be served on the side for a nice squeeze of lime juice.
- Coriander – also known as cilantro, adds a great fresh, citrusy flavour.
See recipe card for full information on ingredients and quantities.
Substitutions
- Vegetables – You can swap out or add vegetables to your liking. Some good options would be zucchini or peppers.
- Black Beans – You could also use pinto beans or another favourite bean.
- Seasonings – You can season to your preference including chili powder, cumin, garlic powder, paprika, etc.
- Vegetable Stock – Chicken broth is another option for this soup.
Variations
- Spicy – For a spicier soup, add a green chile can or some chilli powder.
- Deluxe – For a deluxe soup, serve with the optional toppings. You can also consider cheese, pre-made tortilla chips, fresh cilantro, or sour cream.
- Kid friendly – If your kids need a milder soup, cut out the jalapeno seeds or leave them out altogether.
How to make Mexican Soup

Step 1: First, start by preparing your veggies; finely chop your onions, slice garlic, and chop the jalapenos. For a milder soup, remove jalapenos seeds.

Step 2: Then, heat olive oil in a saucepot over medium-high heat. Add onion and cook, stirring for 5 minutes. Add garlic and jalapeno and cook for 1 minute.

Step 3: Add taco seasoning, a can of chopped tomatoes, black beans, and corn. Bring to a boil and reduce heat. Simmer the soup for 30 minutes.

Step 4: Take one-third of the soup and blend it in a food blender or processor.

Step 5: Pour back the blended soup into the saucepot and stir. Reheat soup and serve in bowls.

Step 6: Optionally for the tortilla strips: Preheat oven to 190°C (375°F). Brush tortillas with a teaspoon of oil. Cut into thin strips. Place on a baking sheet and toast for 3-4 minutes. Serve with avocado, lime slices, and chopped cilantro.
Hint: If you prefer a chunkier soup, you can skip the blending.
Leftovers
After it has cooled, store leftover soup in the fridge for up to four days. Reheat on the stove or in the microwave.
Recipe FAQs
Absolutely! You can make the soup and store it in the fridge for up to four days or in the freezer for up to two months. If storing in the freezer, consider storing in individualised portions for easier reheating.
It is! Broth-based soups are the best for you. Additionally, this one is full of beans and vegetables, which are full of nutrients.
More Soup recipes
- Beetroot Soup
- Carrot and Lentil Soup
- Cauliflower Soup
- Celeriac Soup
- Leek and Potato Soup
- Mushroom Soup
- Parsnip Soup
- Pea Soup
- Tomato Soup

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Mexican Soup
Ingredients
- 2 tbsp olive oil
- 2 medium onions
- 2 cloves garlic
- 2 jalapeno peppers
- Salt and pepper, to taste
- 1½ tbsp Taco seasoning
- 1 can chopped tomatoes, (400g)
- 1 can black beans, drained, rinsed (400g)
- 1 can sweetcorn, drained, rinsed (240g)
- 1 litre vegetable stock/broth
Serve with (optional):
- Toasted corn tortillas
- Chopped avocado
- Lime slices
- Chopped coriander
Instructions
- First, start by preparing your veggies; finely chop your onions, slice garlic, and chop the jalapenos. For a milder soup, remove jalapenos seeds.
- Then, heat olive oil in a saucepot over medium-high heat. Add onion and cook, stirring for 5 minutes. Add garlic and jalapeno and cook for 1 minute.
- Add taco seasoning, a can of chopped tomatoes, black beans, and corn. Bring to a boil and reduce heat. Simmer the soup for 30 minutes.
- Take one-third of the soup and blend it in a food blender or processor.
- Pour back the blended soup into the saucepot and stir. Reheat soup.
- Optionally for the tortilla strips (preheat oven to 190°C (375°F). Brush tortillas with a teaspoon of oil. Cut into thin strips. Place on a baking sheet and toast for 3-4 minutes), avocado, lime slices, and chopped cilantro.
10/10!!
Thanks 🙂
Really enjoyed this Mexican soup will be making it again, Hubbie loved it
Thank you 🙂
This was a great meal to make . I didn’t bother blending , as I’m lazy and don’t mind lumps.
I like that I know the protein levels , thanks
Thank you 🙂