That’s what we’ll be talking about today about spicy Mexican bean soup. I love this recipe for how quickly it’s prepared - just about half an hour and it’s ready! And besides, it turns out a lot - this bright and beautiful dish with its rich taste will delight a large company.
And all because it is prepared from ingredients that are quite accessible at any time of the year - they are canned: beans, corn and tomatoes.

Shall we get started? Since everything is prepared quite quickly, we will prepare the ingredients in advance.

Peel the onion and garlic, wash and chop.
Cut the chili pepper in half and remove the seeds and internal membranes - this is where the main hotness is concentrated. But if you like it spicier, then you can leave them - in general, adjust the level of spiciness at your discretion. Then chop it just as finely.
Wash the sweet peppers, cut them in half and remove the seeds. Cut into cubes.

Open cans of beans and corn and drain liquid.

It is best, of course, to choose canned tomatoes with their skins already peeled. If they still have skin, then I would advise removing it from the tomatoes. The tomatoes themselves need to be chopped a little: either cut into cubes, or simply mashed with a fork (they are quite soft and pliable) - the choice is yours, as you wish.

Now about the spices: I grind the coriander and cumin grains a little in a mortar.

Well, it seems like all the ingredients are already prepared and at hand - let's start cooking.

Heat the vegetable oil in a fairly large frying pan or saucepan. Add the onion and fry it until soft. We do not set ourselves the goal of getting, as they say, golden onions - just to a transparent state.

Then add chopped garlic and ground spices (coriander and cumin). Fry together with the onions for a short time, about a minute - let them share their aromas in full.

Then it's time to put in the ground beef. While stirring, fry it for about 5 minutes, breaking it into small lumps. During this time, excess moisture will evaporate from the meat, and the meat will change color.

Now add the chopped tomatoes along with the juice and the chopped chili pepper, stir and cook for about another minute.

Hot and spicy uncomplicated dishes of Latin American cuisine are known all over the world. One such dish is Mexican soup. The recipe for such a dish consists of basic ingredients: tomatoes, peppers, meat, beans and hot seasonings.

Mexican corn soup - recipe

Ingredients:

• – 1.9 l;
• chicken meat – 470 g;
• – 380 g;
• tomatoes – 190 g;
• chili pepper – 1 pc.;
• a bunch of cilantro;
• dried oregano – ½ teaspoon;
• onions – 70 g;
• head of garlic;
• vegetable oil – 15 ml.

Preparation

Place large pieces of chicken meat in the broth and cook for 20 minutes. Halfway through cooking, stir in the oregano, add a couple of cloves of garlic and half a bunch of cilantro. Strain the finished broth through a sieve, first removing the chicken meat.

Beat the seeded peppers in a blender along with the peeled tomatoes, garlic and remaining cilantro. To make the mixture easier to whip, pour a little broth into the vegetables.

Place a large saucepan over medium heat and add oil. When the oil is hot, transfer the vegetable mixture into the pan, add corn, and pieces of chicken meat, after disassembling it into fibers. Pour in the prepared broth and cook for 20 minutes.

Spicy Mexican bean soup

Ingredients:

• vegetable broth – 1.1 l;
• canned beans – 270 g;
• sweet pepper – 160 g;
• onions – 70 g;
• hot chili pepper – 1 pc.;
• tomato paste – 70 g;
• tomatoes in their own juice – 440 g;
• balsamic vinegar – 30 ml;
• laurel leaves – 2 pcs.;
• dried paprika – ½ teaspoon;
• dried oregano – ½ teaspoon;
• garlic – 3-4 cloves.

Preparation

In a blender, puree peeled sweet and hot peppers, tomatoes and garlic. In a deep saucepan, sauté onion pieces, add tomato paste and vegetable mixture from a blender to the frying, pour in vinegar and add spices. Simmer the soup base over medium heat for 5-7 minutes, then increase the heat, pour in the broth, add beans and continue cooking for another 10 minutes. Season the finished soup to taste.

Mexican tomato soup

Ingredients:

• olive oil – 65 ml;
• onions – 145 g;
• garlic – 3 cloves;
• tomatoes – 440 g;
• brown sugar – 1 tbsp. spoon;
• dried oregano – 1 teaspoon;
• chicken broth – 1.6 l.

Preparation

Sauté the onion in heated olive oil for 10 minutes, add the pureed garlic and chopped tomatoes. Season the soup with brown sugar and oregano and add salt. Once the tomato base is smooth, add half the chicken broth and blend the soup with a hand blender until smooth. Adjust the consistency of the finished soup to your liking by adding more chicken broth. Before serving, bring the soup to a boil and simmer for a couple more minutes.

Mexican soup with minced meat and vegetables

Ingredients:

• minced beef – 530 g;
• onions – 70 g;
• garlic – 1 clove;
• sweet pepper – 95 g;
• hot chili pepper – 1 pc.;
• a pinch of allspice;
• ground cardamom – ½ teaspoon;
• canned beans – 180 g;
• tomatoes – 440 g;
• tomato paste – 55 g;
• water – 550 ml;
• canned corn – 180 g;
• cheese, avocado - for serving.

Preparation

Saute the onion pieces in olive oil with the addition of pureed garlic for 3-4 minutes. Add the minced meat to the onion fry and fry it. While the minced meat is ready, chop both types of peppers along with the tomatoes. Fry the prepared vegetables in a separate frying pan until half cooked. Mix vegetables with meat, add legumes, spices and tomato paste. Fill the contents of the pan with water and cook for 15 minutes. Serve the finished soup with wheat tortillas, grated cheese and avocado slices.

Articles on this topic:

Chimichurri sauce is an invention of Argentine cuisine. This simple, basic mixture of chopped parsley, garlic, oregano, vinegar and olive oil is typically served with seared meats and other grilled foods. It can also be supplemented with other interesting ingredients to suit your taste.

If you are a lover of spicy, unusual and incredibly satisfying dishes, then traditional Mexican soup will appeal to you. It is a tomato puree and is easy to prepare. Mexican soup has a spicy, spicy taste, has a vegetable aroma and looks very appetizing.

It is perfect as a first course for a home-cooked lunch. Treat yourself and your household to an amazingly spicy Mexican soup using our recipes.

Mexican chili soup

One of the most popular soups is Mexican chili soup. The appearance of this soup is very interesting: it has a thick consistency of bright red color. The main ingredients of the soup are tomatoes, minced meat and pepper. This Mexican soup recipe is very easy to prepare and usually takes no more than an hour.

To prepare you need:

• 400 g minced meat
• 2 pcs. onions
• 3 cloves garlic
• 3 chili peppers
• 2 tbsp. black pepper
• 1 PC. canned tomatoes
• Tomato paste
• 1 tsp cocoa
• Salt and sugar to taste

Prepare the vegetables. Peel and cut the onions into small pieces. Wash the chili peppers and cut into small strips or squares. Peel the garlic and chop. Place the chopped vegetables in a separate plate and set aside for a while. Separate the skin from the tomato and cut into cubes, then set aside in a separate plate.

Prepare two burners. Place a pan on one and add oil, and a frying pan on the other, also with oil. You can fry everything in one pan, but there is a risk that the vegetables or meat will not fry well and the dish will lose its exquisite taste. Therefore, it is better to fry only peppers, onions and garlic in a saucepan.

Place the minced meat in a preheated frying pan and mash it with a fork as it cooks. The minced meat should be browned but not fried, so watch it carefully as it cooks. Add some black pepper and salt.

Transfer the prepared minced meat into the pan with the vegetables, add chopped tomatoes, water and tomato paste. Cover with a lid and boil for 50 minutes. The Mexican soup mixture is almost ready.

After the time has passed, add beans to the soup, add salt and cocoa. Boil the resulting soup for another 20 minutes.

Mexican chili bean soup can be served in a variety of ways. Some people prefer to combine it with boiled rice, then the soup acts as a kind of spicy sauce. But the most convenient way is to serve Mexican tomato soup with pita bread. Any greenery available in the house can serve as decoration.

Mexican chicken soup

This recipe is an equally exotic option for making Mexican bean soup. It differs in that its composition, instead of the usual minced meat, includes chicken legs. Due to this, Mexican tomato soup becomes more tender, but at the same time remains quite spicy.

Ingredients for 4 servings:

• 2 pcs. chicken leg
• 1 PC. onions
• 1 PC. carrots
• Celery
• 2 cloves garlic
• 200 g canned tomatoes
• 1 can of beans
• Salt pepper
• Greens for decoration
• 300 g corn
• Bay leaf
• Lemon juice

Step-by-step preparation

1. Prepare a casserole dish for the ham. Place them there, fill with two liters of water, add bay leaf and pepper.
2. Cook over medium heat, after the meat boils, reduce the gas and cook until the chicken is cooked. This takes 30-40 minutes.
3. While the meat is cooking, take care of the vegetables. Cut the carrots, onions and celery into small cubes. You should end up with approximately the same proportions of vegetables.
4. Heat a frying pan with sunflower oil, place the chopped vegetables there and fry for 8-10 minutes. Remember to stir occasionally to avoid burning.
5. Then chop the garlic and add to the already fried vegetables. Leave for a couple more minutes. Crush the tomatoes and pour over the vegetables along with the juice. Cook for 5 minutes.
6. Remove the finished chicken from the pan, separate the meat from the bones and cut into small slices.
7. Transfer the Mexican mixture from the pan to the remaining chicken soup stock.
8. Place the beans, corn and, directly, the chicken itself there.
9. If the resulting soup with the Mexican mixture is cold, then warm it up for about 10 minutes.
10. When serving, decorate the dish with herbs and season with lemon juice.

Mexican bean soup is ready. Bon appetit!

Mexico is a colorful country famous for its resorts, beautiful nature and cuisine. First courses are very popular on our tables. A feature of Mexican soups is their thickness and a huge amount of spices and herbs. Today we will discuss how to make Mexican bean soup.

Soup “Gourmet's Joy”

Let's prepare an incredibly tasty and aromatic Mexican bean and corn soup. But before that, let's clarify a few aspects. Firstly, broth is an optional ingredient; soup can also be cooked in filtered water. Secondly, legumes, most often beans, are added to the soup. You can use canned product in tomato.

On a note! On supermarket shelves there are ready-made semi-finished mixtures for preparing Mexican dishes. Such sets are ideal for creating a colorful, bright and incredibly tasty soup.

To make the dish hearty, prepare Mexican soup with beans and minced meat. Hurry up and write down the recipe.

Compound:

• 0.4 kg minced chicken;
• 1 can of canned red beans;
• table salt – 1/3 tsp;
• 1 tsp each sweet and hot paprika, oregano and basil;
• 2 onions;
• 2 pcs. sweet bell peppers;
• 1 can canned sweet corn;
• 0.4 l of filtered water;
• 2-3 tbsp. l. tomato paste or ketchup;
• 2-3 pcs. fresh tomatoes (you can take stewed ones).

Preparation:

1. Let's start traditionally with preparing the necessary products.
2. Place the canned corn in a colander and leave to drain all the liquid.
3. You also need to drain the juice from canned beans.
4. If you use frozen ready-made mixtures, you do not need to defrost them.
   
5. Peel the onion heads and cut into cubes.
   
6. Wash the sweet peppers and remove the moisture with a paper napkin.
7. We remove the stalk and clean out the seeds.
8. Chop the peppers into equal cubes.
   
9. Wash fresh tomatoes, cut into slices and simmer for several minutes.
10. Place stewed tomatoes in a thick-walled bowl in which we will cook the soup.
    
11. Add canned beans. If you use dry beans, you need to boil them first.
    
12. Add canned sweet corn to the pan.
    
13. Simmer these ingredients over low heat.
14. Mix them thoroughly with a wooden spatula.
    
15. Fill the vegetable mixture with filtered water or broth.
    
16. Heat the refined sunflower oil in a frying pan.
17. Lay out the minced chicken.
    
18. Fry it. Add salt, herbs and spices to taste.
    
19. When the minced meat is almost ready, add chopped onion to it.
    
20. Fry for a few minutes and then add the chopped bell pepper.
    
21. Place the prepared dressing into the pan with the soup.
22. Mix everything well.
    
23. Add tomato paste, you can add a little garlic for flavor.
24. Mix. As you can see, the Mexican soup is quite thick.
    
25. If desired, add some filtered water.
26. Bring the soup to a boil again and cook for 5-7 minutes.
27. Mexican aromatic soup can be served.

Fans of savory dishes will appreciate this soup. It has an unusual taste because it is prepared with the addition of milk. This dish will also be satisfying and your family will definitely like it.

Compound:

• 1 chicken fillet;
• onions – 2 heads;
• cow's milk – 0.5 l;
• canned corn – 250 g;
• 1 can of canned beans;
• refined sunflower oil – 4 tbsp. l.;
• a bunch of fresh dill;
• Chili pepper – 0.5 pods;
• seasonings and spices - to taste.

Preparation:

1. Defrost the chicken fillet and rinse thoroughly with running water.
2. Remove the film, cut into pieces and place in a pan.
3. Boil the poultry until tender.
4. Peel and chop the onion heads.
5. Heat the refined sunflower oil in a frying pan and sauté the onion.
6. Then add chopped chili pepper.
7. Fry for just a couple of minutes and add canned corn. It is not necessary to drain the juice from it.
8. Mix and simmer all ingredients for 3-5 minutes.
9. Divide the resulting mass equally and place it in different plates.
10. Add a little broth to one plate and, using an immersion blender, blend to a puree consistency.
11. Place both mixtures in a pan with chicken fillet and stir.
12. Season with spices and herbs.
13. Pour milk in a thin stream.
14. Bring to a boil again and set aside from the stove.
15. Before serving, add finely chopped dill to the soup.

For beginner housewives

If preparing complex culinary masterpieces is beyond your capabilities or you simply don’t have enough time, whip up the simplest Mexican soup. The main thing is that you have fresh tomatoes and canned corn in the refrigerator.

Compound:

• fresh tomatoes – 2 pcs.;
• canned dessert corn – 300 g;
• filtered water – 0.3 l;
• onions – 1-2 pcs.;
• sweet bell pepper – 1 pc.;
• spices and seasonings - to taste;
• refined sunflower oil.

Preparation:

1. We wash the tomatoes under running water.
2. We make a cross-shaped cut on the top of the tomatoes and put them in a container.
3. Pour boiling water over the tomatoes and leave for a few minutes.
4. Then carefully peel the skin.
5. Peel and chop the onion.
6. Heat the refined sunflower oil in a frying pan and sauté the onion.
7. Chop sweet bell pepper.
8. When the onion turns golden, add the chopped pepper, mix and fry for just a couple of minutes.
9. All that remains is to place the chopped tomatoes in the pan.
10. Transfer the prepared dressing into the pan.
11. Add canned corn.
12. Fill everything with filtered water.
13. Bring to a boil, add salt and season with spices to taste.

On a note! If you use canned products, do not cook the soup for a long time, otherwise you risk turning it into mush.