Mexican vegetarian soup is a one-pot spicy soup that you can dig into in less than half an hour. Chock full of fresh vegetables, tangy tomatoes, high-protein black beans and with the flavors of Mexico, it is my go-to soup when I want something spicy! Topped with grated cheddar cheese, fresh cuts of avocado, lots of crispy, crushed tortilla chips and squirts of fresh lemon or lime juice, it is sure to warm you up this winter or any time you want a filling hot and spicy soup!
I have always had Mexican food as burritos, chimichangas (fried or baked burritos), crispy tacos, tostadas etc, ever since I was introduced to this wonderful cuisine in the early 80’s.
I continued to enjoy Mexican cuisine by making them at home from scratch.
Soup is something we always had for a quick meal in our house with toast or garlic bread.
I came across this classic Mexican soup; which has become a favorite with us now, as I was browsing the internet for a quick soup.
My version normally has carrots, black beans, corn etc. You can use any vegetable combination you prefer, but what makes this soup Mexican is the spices – garlic, oregano, cumin powder, coriander leaves etc. If you have a can or bottle of any Mexican sauce or salsa, this is a very quick version.
If you are out of salsa, you can add chopped tomatoes, canned tomatoes, or even tomato paste or puree.
It is best served with tortilla chips (crush and sprinkle on the soup), sliced or chunks of avocado, grated cheese, chopped red onions, sour cream, lime wedge etc. With some quick Mexican Rice or Veggie Quesadillas on the side, it is a Mexican fiesta on your platter!
For more wintry and filling soups, check out:
One-pot spicy Mexican soup with loads of corn, carrots and protein-packed black beans, infused with the flavors of Mexico; perfect topped with cheddar cheese and a squeeze of lime!
- Onion : 1 large, chopped
- Oil : 2 Tbsp
- Garlic : 3 cloves, grated or minced
- Green chillies : 1 slit, chopped or sliced
- Bell pepper : ¼ cup, chopped
- Celery : ¼ cup, chopped (optional)
- Ground Cumin : 1 ½ Tsp
- Chilli Powder : 1 Tsp
- Carrots : ½ cup, sliced
- Pace Picante Sauce (medium or hot) or any bottled Mexican sauce : 1/2 cups
- Corn kernels : ¼ cup
- Black beans (cooked) : 1 cup
- Salt to taste
- Sugar : ½ tsp
- Chopped coriander leaves, crispy tortilla or nacho chips, 1 avocado, sliced, sour cream, lime juice, any grated cheese (preferable is cheddar or any Mexican cheese)
- In hot oil, sauté the chopped onions on medium heat, stirring frequently for about 2 minutes.
- Add the garlic, green chillies, celery and bell pepper and stir for about 2 more minutes.
- Stir in the cumin, chili powder and fry for a few seconds.
- Add the carrots, Mexican sauce, some water and salt. Mix well.
- Bring to a boil; add the sugar and do a taste to balance the salt and sugar.
- Pour in the corn and beans, and simmer for about 10 minutes.
- You can adjust the amount of sauce or water to the thickness you want in the soup.
- Serve hot with choice of toppings.
If you are out of Mexican sauce, you can add a can of chopped tomatoes, or two chopped tomatoes.
You can thicken the soup with tomato puree or paste.
If you do not have canned beans, then you need to cook the beans (black or white beans or even garbanzo or chickpeas) ahead of time; do not omit this, as this crunchy texture gives this soup its highlight!
Always store canned beans, salsa or sauce in the pantry along with frozen vegetables like corn etc. When you are short on time for cooking, making this soup becomes quick and easy.
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