Mexican Soup

5 from 3 votes

This Mexican soup is rich, spicy, and loaded with vegetables and beans. A quick and easy recipe perfect for lunch or dinner!

Prep Time5

Cook Time35

Total Time40

Course: Soup

Cuisine: Mexican

Diet: Gluten Free, Vegan, Vegetarian

Servings:

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.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for up to four days. Reheat in the microwave or on the stovetop.

To Freeze: Freeze for up to two months in an airtight container. Defrost in the fridge and then reheat in the microwave or on the stove.

Tip 1: Have fun with the vegetables! Try different combinations or vegetable additions based on what you have on hand.

Tip 2: This is a great soup to make in batches. You can easily double the recipe and cook in a bigger pot.

Tip 3: Add ground beef for a taco soup or some shredded chicken for a Mexican Chicken Soup.