Vegetarian Mexican Soup With Beans My Food Story

on Dec 08, 2021 I’m a big fan of soups that feel like a meal. And they must have tons of flavour. Enter this Vegetarian Mexican Soup. Or Mexican tortilla soup. Or Mexican Bean Soup. It’s a little bit of everything. Nothing complicated here. Just a great soup that’s hearty, chunky and comes loaded with veggies, corn, beans and a taco seasoning that makes all the difference. You’ll be licking the bowl clean!

You’re Going To Love This Soup Because It’s

One pot: The whole soup is made in one pot from start to finish so you don’t have multiple dishes to clean!Loaded with veggies: A total of 3 cups of veggies goes into this soup. You can switch things up if you like and add your favourites – this recipe is super forgiving!Only 10 ingredients required!Quick and Easy: Takes a total of 40 minutes from start to finish including the prep!

Ingredients for Mexican Soup

You only need 10 ingredients to make this amazing veggie soup:

Taco Seasoning: Use store bought or make your own. Here’s a great recipe that you can check out. Capsicum or Bell Peppers: Use green or red or yellow. Personally, I love green capsicum because it adds a nice peppery heat. Beans: I’ve used cooked kidney beans. You can use black beans, cannellini beans, pinto beans, lima beans or even chickpeas. Just make sure they are cooked or if using canned – drained and rinsedJalapenos: Use fresh or canned. Or switch them up with some chipotle peppers for a real smoky flavourTomatoes: I like using fresh but you can swap this with canned tomatoes (use 1/2 can)

How to make Veg Mexican Soup – Step by Step

In a heavy bottomed pot, heat oil and add garlic. Saute for 10-15 seconds and add onions and bell peppers.
Cook till onions are almost translucent and add the seasoning mix, salt, jalapenos and tomatoes
Once the tomatoes start to soften, add water or stock (stock can add more flavour but don’t worry if you don’t have some on hand)
Add corn kernels to the soup and mix
Add cooked kidney beans or your choice of beans and give it a mix
Bring the soup to a quick boil and then lower the heat. Cover and let this simmer for 20 minutes
Add cornflour slurry and quickly give it a mix so that it doesn’t form any lumps. Simmer the soup for 3-4 minutes
Squeeze some fresh lime on top, sprinkle fresh coriander/cilantro and the soup is ready! Let the soup rest for 10-15 minutes before serving This is my favorite bowl of comfort food. I think I saw something like this on Pinterest a long time ago, and started recreating the flavors at home. The first time I made it, we just could not get enough of the soup and we polished off the entire pot. And since then, this soup makes a regular appearance at the dinner table! Because this is all you need. It’s hearty and filling and a one pot meal to soothe your soul on days when you are blue. I’ve made this with chicken, corn, tofu and today, beans.

Mexican Soup Toppings

Top it with some grated cheddar, crushed tortilla chips, avocado, freshly chopped onions, tomatoes, sour cream and lots of coriander to load this up with some more flavor.