MEXICAN SOUP


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Mexican Soup

⏱️ Prep: 10 min
🔥 Cook: 20 min
🕒 Total: 30 min
👨‍👩‍👧‍👦 Servings: 2-3

A wholesome and spicy Mexican Soup loaded with colorful vegetables, beans, corn, and a blend of aromatic spices. Perfect as a light lunch or starter.

💖 Why You’ll Love This Recipe

  • ✅ Quick and easy to prepare
  • ✅ Full of fresh vegetables and protein-rich beans
  • ✅ Comforting and spicy flavor profile
  • ✅ Perfect for light lunches or dinners

💡 Cooking Tips

  • Adjust green chilies and red chili powder to control the spice level.
  • Simmer slowly to blend all flavors well.
  • Add beans and corn towards the end to retain texture.

🍴 Serving Suggestions

  • Serve hot with crusty bread or garlic toast.
  • Top with fresh basil leaves and a drizzle of olive oil.

❄️ Storage & Reheating

  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat gently on the stove to preserve flavors and texture.

🔄 Variations

  • Add cooked chicken or shrimp for a non-vegetarian version.
  • Top with grated cheese or a dollop of sour cream.
  • Use different vegetables like carrots, corn, or mushrooms as desired.

❓ FAQs

  • Can I use canned beans? Yes, just rinse and drain before adding to the soup.
  • Can I make it less spicy? Reduce green chilies and red chili powder according to taste.
  • Can I freeze this soup? Yes, store in freezer-safe containers for up to 1 month.

📝 Ingredients

  • 2 tbsp oil
  • 1 tbsp green chili
  • 1 cup mixed veggies (bell peppers, zucchini, beans)
  • 1 tsp salt (as per taste)
  • 1 tsp red chili powder
  • 1 cup tomato purée
  • 1 cup water
  • 1 tsp sugar (as per taste)
  • 1 tsp oregano
  • 1 tsp chili flakes
  • 1/2 cup boiled corn
  • 1/2 cup boiled rajma (kidney beans)
  • Fresh basil leaves for garnish

👨‍🍳 Instructions

  1. Heat oil in a pan over medium heat. Add green chili and sauté for 1-2 minutes.
  2. Add mixed vegetables and cook for 4-5 minutes until slightly tender.
  3. Stir in salt, red chili powder, tomato purée, water, sugar, oregano, and chili flakes. Bring to a gentle boil.
  4. Simmer on low heat for 10 minutes, allowing flavors to blend and vegetables to soften.
  5. Add boiled corn and rajma. Cook for another 3-4 minutes, stirring occasionally.
  6. Adjust seasoning with salt and sugar if needed.
  7. Serve hot, garnished with fresh basil leaves.
📊 Nutrition (per serving)
Calories: ~180 | Protein: 6g | Carbs: 28g | Fat: 5g

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