Mexican Soup
Experience the rich and vibrant taste of Mexican soup, a delightful dish that combines fresh ingredients and bold spices. This recipe is perfect for cozy dinners or gatherings with friends and family. With a balance of flavors and textures, this soup will warm your heart and satisfy your cravings. Let’s dive into the ingredients and cooking process to create this delicious cuisine!
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 2 carrots, diced
– 1 zucchini, diced
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable or chicken broth
– 1 can (15 oz) black beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon cumin
– Salt and pepper to taste
– Fresh cilantro, for garnish
– Tortilla chips, for serving
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 bowl) contains approximately:
– Calories: 250
– Protein: 10g
– Carbohydrates: 45g
– Fat: 5g
– Fiber: 12g
This information is based on a standard serving size.
Step-by-Step Cooking Process
1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute.
4. Add the chopped bell pepper and carrots, cooking for 5 minutes until softened.
5. Mix in the diced zucchini and continue cooking for another 5 minutes.
6. Pour in the canned tomatoes and vegetable broth, stirring to combine.
7. Add the black beans, chili powder, cumin, salt, and pepper.
8. Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
9. Taste and adjust seasonings as needed.
10. Serve hot, garnished with fresh cilantro and tortilla chips.
Alternative Ingredients
Feel free to substitute the black beans with pinto beans or chickpeas for a different flavor. You can also add corn for sweetness and texture, or use quinoa instead of beans for a grain-based option.
Serving and Pairings
Mexican soup pairs beautifully with warm tortilla chips, avocado slices, or a side of corn bread. For a fuller meal, serve it alongside a fresh garden salad or quesadillas.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup can be frozen for up to 3 months. To reheat, simply warm it on the stove over low heat, adding a splash of water if it thickens.
Cooking Mistakes
- Don’t skip sautéing the vegetables; it enhances the flavor.
- Be careful not to overcook the beans; they should remain firm.
- Adjust spices gradually to avoid overpowering the soup.
- Using too much salt can ruin the dish; taste as you go.
- Don’t rush the simmering process; it develops the flavors.
Helpful Tips
- Use fresh herbs for garnish for added flavor.
- Experiment with different vegetables based on what you have.
- For a spicier kick, add jalapeños or hot sauce.
- Make it creamy by adding a splash of coconut milk.
FAQs
What can I add to make my Mexican soup spicier?
You can add sliced jalapeños, cayenne pepper, or hot sauce to give your soup an extra kick. Adjust the amount according to your heat preference.
Can I make this soup vegetarian?
Absolutely! Use vegetable broth instead of chicken broth, and feel free to add more vegetables or beans for protein.
How can I thicken my Mexican soup?
To thicken the soup, you can blend a portion of it and mix it back in, or add a cornstarch slurry (cornstarch mixed with water) during the cooking process.
Is it possible to make this soup in a slow cooker?
Yes, you can sauté the vegetables first and then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Can I use frozen vegetables in this recipe?
Yes, frozen vegetables can be used; just add them towards the end of cooking to prevent them from becoming mushy.
Conclusion
This Mexican soup is not only delicious but also versatile and easy to prepare. With its hearty ingredients and vibrant flavors, it’s sure to become a favorite in your home. Enjoy it with loved ones and share the warmth of this delightful dish!
Mexican Soup
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 bell pepper chopped
- 2 carrots diced
- 1 zucchini diced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can 15 oz black beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Tortilla chips for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Add the chopped bell pepper and carrots, cooking for 5 minutes until softened.
- Mix in the diced zucchini and continue cooking for another 5 minutes.
- Pour in the canned tomatoes and vegetable broth, stirring to combine.
- Add the black beans, chili powder, cumin, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let simmer for 20 minutes.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh cilantro and tortilla chips.
