Warm up with a bowl of Mexican soup, a delightful blend of spices, fresh vegetables, and beans that embodies the essence of Mexican cuisine. This dish not only satisfies the palate but also nourishes the body, making it ideal for cozy dinners or gatherings with friends and family. Enjoy the rich flavors and vibrant colors that make this soup a standout meal any time of year!
Ingredients
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 bell pepper, diced
– 2 carrots, diced
– 1 can black beans, drained and rinsed
– 1 can corn, drained
– 4 cups vegetable broth
– 1 can diced tomatoes
– 2 teaspoons chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro for garnish
– Avocado slices for serving
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) of Mexican soup contains approximately 200 calories, 7g protein, 5g fat, 30g carbohydrates, and 8g fiber. This nutritional value is based on one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for an additional minute.
4. Add diced bell pepper and carrots, cooking until softened, about 5-7 minutes.
5. Incorporate black beans and corn, stirring to combine.
6. Pour in the vegetable broth and diced tomatoes.
7. Season with chili powder, cumin, salt, and pepper.
8. Bring the mixture to a boil, then reduce heat to simmer.
9. Allow to cook for 20 minutes, stirring occasionally.
10. Serve hot, garnished with fresh cilantro and avocado slices.
Alternative Ingredients
Feel free to customize the soup by substituting ingredients. For instance, use quinoa instead of beans for a protein boost, or add zucchini and mushrooms for extra vegetables. You can also use chicken broth if you prefer a non-vegetarian option.
Serving and Pairings
This Mexican soup pairs beautifully with tortilla chips, crusty bread, or a side salad. For a complete meal, serve it alongside grilled cheese or quesadillas for a delightful combination.
Storage and Reheating
Store leftover Mexican soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Cooking Mistakes
– Avoid overcooking the vegetables; they should remain slightly crisp.
– Don’t skip the garlic; it adds essential flavor.
– Ensure you season well; taste and adjust as needed.
– Use low-sodium broth to control saltiness.
– Let the soup simmer to meld flavors; rushing can lead to blandness.
– Always taste before serving; adjust spices as needed.
Helpful Tips
– Use fresh herbs for enhanced flavor.
– Experiment with toppings like cheese or lime juice.
– Make a larger batch for meal prep; it freezes well.
– Adjust spice levels to your preference.
FAQs
What can I add to make the soup spicier?
You can add jalapeños, hot sauce, or extra chili powder for more heat. Adjust according to your taste preference.
Can I make this soup ahead of time?
Yes, this soup is great for meal prep. Prepare it a day in advance for even better flavor, and store it in the refrigerator.
Is this soup gluten-free?
Yes, all the ingredients listed are gluten-free, making it suitable for those with gluten sensitivities.
Can I add meat to this soup?
Absolutely! Shredded chicken or beef can be added for a heartier version of the soup.
How can I serve this soup for a party?
Serve it in a large pot with toppings on the side, allowing guests to customize their bowls with avocado, cilantro, and cheese.
Conclusion
Mexican soup is not only a comforting dish but also a versatile one, perfect for any occasion. With its vibrant flavors and wholesome ingredients, it’s sure to become a favorite in your kitchen. Enjoy making and sharing this delightful soup with family and friends!
Mexican Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 cloves garlic minced
- 1 bell pepper diced
- 2 carrots diced
- 1 can black beans drained and rinsed
- 1 can corn drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Avocado slices for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional minute.
- Add diced bell pepper and carrots, cooking until softened, about 5-7 minutes.
- Incorporate black beans and corn, stirring to combine.
- Pour in the vegetable broth and diced tomatoes.
- Season with chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce heat to simmer.
- Allow to cook for 20 minutes, stirring occasionally.
- Serve hot, garnished with fresh cilantro and avocado slices.
