My easy Mexican soup is a classic dish combining black beans and veggies in a super flavorful and spicy broth.
Soup has been a staple in my household as of late. The perfect meal, it can be paired with salads, breads or just a bunch of toppings.
Mexicans have many soups throughout their country. All of them spicy, zesty and vibrant. There are several ingredients that are common in all the different varieties of soups: broth, beans, corn, peppers (all varieties), veggies, spices and herbs. From this base, all other soups are built.
This soup has all of that!
The Method of Mexican Soup
This soup came about as a result of home made chicken stock I made from a roast chicken dinner. Pease feel free to use stock from the super market. It couldn’t be easier than sauteing the onion, pepper and garlic and throwing everything into a soup pot!
Ingredients for Mexican Soup:
- chicken stock
- small can of corn
- can of black beans
- 28 ounce can of crushed tomatoes
- onion
- red pepper
- garlic
- Oregano
- Cayenne
- Paprika
- Cumin
- Onion powder
- garlic powder
- taco seasoning
- kosher salt
- fresh ground pepper
- oil
I added some diced chicken to this batch of soup for added heartiness.
Cook’s Notes:
This can be made vegan by substituting the chicken stock for a vegetable stock.
Squeezing a wedge of lime over the soup bowl adds a hint of acid to boost the flavors.
Try serving this with a cheese quesadilla cut into wedges with sour cream, avocado and salsa or a side Mexican street corn salad.
Crushed tortilla shells on top of the soup creates a nice added crunch.
Don’t forget to put out the hot sauce for those that like added heat!
Looking for other easy Mexican dishes? Try my Easy Peasy Chicken Enchilada’s or my Layered Taco Pie
If you make this Mexican Soup and love it, I would love if you gave it 5 stars!Â
Mexican Soup
This soup is so vibrant and full of flavor!
- saute pan
- wooden spoon
- soup pot
- ladle
- soup bowls
- 1 onion, diced small
- 1 red pepper, diced small
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1 teaspoon oregano
- 2 teaspoons taco seasoning
- 1/4 teaspoon cayenne
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 cups chicken stock
- 2 cups water
- 1 28 ounce can crushed tomato
- 1 15 ounce can black beans, drained NOT rinsed
- 1 8.75 ounce can corn, drained
- 2 tbsp oil, avocado or vegetable
Add oil to saute pan over medium high heat. Cook onion and red pepper until softened about 5 minutes. Add garlic, season with all seasonings and cook another 2 minutes.
Meanwhile open your cans and drain beans and corn.
Add stock, water, crushed tomatoes, beans, corn and vegetable mixture to soup pot. Simmer for 45 minutes.
I like to serve this with cheese quesadilla’s to dunk into the soup and to make it more of a meal.
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