Hearty Mexican Soup

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 30 minutes

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Ingredients

• For the Soup Base:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken broth (or vegetable broth for a vegetarian option)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained (or use frozen corn)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
• For the Protein:
  • 1 lb (450g) cooked chicken (shredded or cubed) or 1 can (15 oz) pinto beans for a vegetarian version
• Optional Toppings:
  • Fresh cilantro, chopped
  • Crumbled tortilla chips or strips
  • Sliced avocado
  • Sour cream or Mexican crema
  • Shredded cheese (cheddar, Monterey Jack, or Cotija)
  • Lime wedges

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Instructions

1. Sauté the Vegetables:
   • Heat olive oil in a large pot over medium heat.
   • Add the onion and bell pepper, cooking until softened, about 5–7 minutes.
   • Add the garlic and cook for an additional 1 minute until fragrant.
2. Add the Soup Ingredients:
   • Stir in the diced tomatoes, chicken broth, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper.
   • Bring the soup to a boil, then reduce the heat to low and simmer for 15–20 minutes, stirring occasionally.
3. Add the Protein:
   • Add the cooked chicken or pinto beans to the soup and continue to simmer for an additional 5 minutes to heat through.
4. Adjust the Seasoning:
   • Taste the soup and adjust the seasoning with more salt, pepper, or spices as needed.
5. Serve:
   • Ladle the soup into bowls and top with your choice of cilantro, tortilla chips, avocado, sour cream, cheese, and lime wedges.

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This hearty Mexican soup is warming, flavorful, and easy to make. You can customize it with your favorite vegetables or protein.