Spicy Mexican bean soup. Mexican spicy chicken soup

Mexican soups differ from our traditional first courses in their rich taste, thickness and a huge amount of spices.

But at the same time, most of them are prepared from products that are familiar to us.

Surprise the family with an unusual dinner?

Mexican Soup - General Cooking Principles

For Mexican soup, it is not necessary to have a thick and rich broth. Thanks to a large number of spices and harmoniously selected ingredients, dishes worthy of attention are obtained even on the water. What spices are mainly used: cumin, different types of pepper, oregano, cumin, marjoram.

What products are most often used in dishes:

Corn;

Tomatoes, juice and sauces based on tomatoes;

Onion garlic;

Bulgarian pepper.

In addition to vegetables, cereals are also often found in Mexican soups, mainly rice. There are many pasta recipes.

The technology of preparation has no features. The ingredients are boiled, sometimes with preliminary frying. Mexican soups are served with traditional cornmeal tortillas. You can also offer fresh herbs and sour cream to the dishes.

Recipe 1: Mexican Soup with Sweet Peppers and Corn

One of the easiest and most common Mexican soup recipes. Ideally, fresh corn kernels are used, but we will take canned ones. What will speed up and simplify the preparation of the dish.

Ingredients

2 tomatoes;

2 onion heads;

300 grams of corn;

1 large pepper;

Vegetable oil;

300 ml of water;

Cooking

1. Pour boiling water over the tomatoes, rinse with cold water and remove the skin. We cut into cubes.

2. Heat up a little oil, fry the finely chopped onion.

3. As soon as the onion is browned, add also chopped peppercorns, fry the vegetables further.

4. After two minutes, add the tomatoes.

5. After another minute, corn and water. Salt the soup, season with spices and boil for another five minutes, so that the tastes of the ingredients combine.

Recipe 2: Mexican Bean Soup

In general, black beans are used for this Mexican soup. But this is not essential. You can take red, purple and even white. Don't forget to soak the beans in cold water the night before to shorten the cooking time.

Ingredients

1 carrot;

300 grams of beans;

3 cloves of garlic;

A liter of broth;

1 chili pod;

2 sweet peppers;

1 onion;

2 celery stalks;

300 grams of tomatoes in their juice;

Spices and oil;

Cooking

1. Boil the swollen beans until tender. If she stood in the water all night, then 40 minutes will be enough. We pour out the broth, we will not need it.

2. Shred the onion, fry. It is better to use a cauldron or a large saucepan for this purpose, so as not to stain extra dishes and everything fits.

3. Add a carrot chopped into small strips. We fry together.

4. We clean the Bulgarian peppers and the chili pod from the seeds. We cut sweet peppers into cubes, and a sharp pod as small as possible. We spread everything together to the carrots with onions.

5. Add diced celery and saute all vegetables for another five minutes.

6. Add tomatoes in your juice, and after a minute, beans.

7. Put the spices, pour in the broth and cook for ten minutes after boiling. But the time is approximate, we check the readiness of vegetables. The pieces should become soft, but not boiled.

8. At the end we put the greens.

Recipe 3: Mexican Milk Soup with Corn

Another version of the Mexican soup with canned corn. But this time it's cooked with chicken and milk. Used FIDE chicken breast, but you can also take the trimmed flesh from the thigh.

Ingredients

Fillet from the breast of one chicken;

2 onion heads;

500 ml of milk;

250 grams of corn;

1 bunch of dill;

4 tablespoons of oil;

1/3 chili pepper;

Cooking

1. Cut the fillet into cubes, pour over some water and cook for twenty minutes. You do not need to add a lot of liquid, enough to the level of the bird. The resulting foam must be removed.

2. Onions need to be chopped into cubes. Fry in a frying pan.

3. At the end, add chopped chili pepper to the onion, warm it up a little.

4. Put the corn in the pan, you can, together with the marinade, warm it up for about five minutes.

5. Divide the contents of the pan into two equal parts. Grind half in a blender to a puree state, adding chicken broth. Pour into a saucepan.

6. Put the rest of the vegetables from the pan into the saucepan and put on the stove.

7. Add spices, pour in milk, bring to a boil, turn off.

8. Pour into bowls, add chopped dill.

Recipe 4: Mexican Soup with Minced Meat and White Wine

The recipe for a hearty, warming and moderately spicy Mexican soup. Ideally, ground beef is used, but you can use another, preferably with a low fat content.

Ingredients

400 grams of minced meat;

3 tomatoes;

1 head of onion;

1 sweet pepper;

3 cloves of garlic;

120 grams of white wine;

200 grams of canned beans;

1 spoon of tomato paste;

200 ml of broth;

Greens and spices;

A little oil.

Cooking

1. We are engaged in vegetables. We cut the tomatoes into cubes, it is better to remove the skin. Chop the onion, chop the pepper, chop the garlic. But nothing needs to be mixed.

2. In a cauldron or a saucepan with a thick bottom, fry the onion, then add the pepper, simmer for five minutes and pour in the broth.

3. Next, put the tomatoes and immediately the wine, cover and simmer over low heat for another three minutes.

4. Warm up a couple of tablespoons of vegetable oil, preferably olive oil. Put the mince and fry.

5. We shift the minced meat into the pan.

6. Add canned beans, boil together for two minutes.

7. Now it's the turn of spices. In addition to salt, add cardamom, cumin, pepper, and lastly put a spoonful of tomato.

Recipe 5: Mexican Chicken Soup with Corn Cakes

To prepare this dish, you will need Mexican tortillas. But we often replace them with corn chips. We use canned corn and beans, the weight is indicated without liquid.

Ingredients

6 tortillas;

1 spoon of oil;

2 fillets from the breast;

250 grams of beans in their juice;

250 grams of canned corn;

90 grams of hot salsa sauce;

0.5 bunch of cilantro.

Spices: oregano, paprika, cumin. All ½ teaspoon.

Cooking

1. We wash the fillet and prepare the broth from it. The output should be about a liter. Then we take out the meat, cut into cubes. But you can do it right away, which will reduce the cooking time of the broth.

2. Cut the corn cakes into strips and fry in hot oil in a frying pan. Better in small batches. The pieces should be golden brown and crispy. Transfer to paper towels to remove excess oil.

3. Add aromatic spices and salt to the broth.

4. Alternately throw beans, corn. Let each ingredient boil for half a minute.

5. Put salsa sauce, boil the dish over low heat for about five minutes.

6. Add chopped cilantro and half of the fried tortillas, stir and turn off.

7. We lay out the dish on plates, decorate with the remains of fried corn tortillas.

Recipe 6: Mexican Spaghetti Soup

Perhaps this soup will become a favorite, as it turns out very tasty, and it cooks very quickly. Instead of spaghetti, you can use any pasta and even vermicelli, but in this case, you need to adjust the cooking time.

Ingredients

500 ml of water or broth;

500 ml of tomato juice;

1 teaspoon oregano;

250 grams of spaghetti;

6 spoons of sour cream;

½ spoon of marjoram;

1 teaspoon of cumin;

½ teaspoon cayenne pepper;

60 grams of grated cheese.

Cooking

Boil spaghetti until half cooked. Drain the water, no need to rinse, immediately add the broth and tomato paste.

We put all the spices and warm up for 3 minutes.

Add sour cream and grated cheese, stir.

We lay out the dish in plates, serve with tortillas.

Recipe 7: Mexican Rice Soup

Another national Mexican dish. Very satisfying, rich, quite spicy and spicy. But if desired, the amount of spices can be reduced.

Ingredients

30 ml of olive oil;

1 head of onion;

1 spoon of tomato;

1 pod of red pepper;

150 grams of canned beans;

200 grams of ground beef;

2 cloves of garlic;

100 grams of long rice;

1 liter of tomato juice;

100 grams of canned corn.

Spices: 0.5 tsp each cumin, black pepper, cardamom, oregano.

Cooking

1. We cut the onion arbitrarily, but not very large. Fry in oil with chopped hot pepper, add minced meat and fry together. At the end, add chopped garlic.

2. Separately, boil the rice until cooked, drain the liquid.

3. Grind cumin with cardamom in a mortar, add to minced meat, stir.

4. Pour in the tomato juice and bring to a boil. We put all the other spices: pepper, oregano,

5. Add rice, followed by corn and beans.

6. Simmer the dish over low heat for about ten minutes, do not let it boil actively.

Mexican cuisine is often simplified by substituting canned food for fresh produce. Mostly beans and corn. But you need to remember that they are already cooked and soft, so it is important to prevent them from being overcooked.

Chili peppers are a common ingredient in Mexican soups. But it can always be replaced with ordinary ground red pepper. And if you don’t really like spicy dishes, then add more paprika for taste.

Mexican cornmeal tortillas are not always available commercially. But on the other hand, they are very easy to cook, which can once again surprise the household. Well, if you're too lazy or don't have time, you can always buy corn chips.

Step-by-step recipes for Mexican soup with beans and corn, chicken, meatballs, beef, peas, bell peppers and no meat

2018-07-02 Julia Kosich

Grade
prescription

1894

Time
(min)

servings
(people)

In 100 grams of the finished dish

2 gr.

1 gr.

carbohydrates

7 gr.

44 kcal.

Option 1: Classic Mexican Bean Soup Recipe

Mexican cuisine is famous for many dishes that can be attributed to snacks. As for soups, less is known about them. Although spicy tomato Mexican soup with beans is cooked today not only in restaurants, but also in their own kitchens. However, if you haven't tried this first one yet, we will tell you about several options, one of which you will definitely like.

Ingredients:

• one and a half liters of beef broth;
• salt / ground pepper to taste;
• one and a half cups of white beans;
• three to four cloves of garlic;
• three juicy medium tomatoes;
• a piece of butter (butter) for frying;
• 125 grams of onions;
• fresh parsley in soup;
• 3-4 grams of fresh chili;
• 110 grams of potatoes.

Mexican bean soup recipe step by step

Pour one and a half cups of white beans with cool water overnight. The next morning, wash the beef piece on the bone (about 350 grams). Transfer to a large saucepan.

Pour in water (two and a half liters). Boil for one and a half hours. During this time, about a liter of liquid will evaporate. In addition, put the boiled beans in another container.

At this time, peel and chop the onion. Also blanch all juicy tomatoes. Chop into small pieces.

Fry onion in melted butter. After a couple of short minutes, pour in the prepared tomatoes without the skin.

Now add black pepper, chopped chili and salt. Mix. Simmer for nine minutes. If the liquid evaporates too much during the process, add a little broth.

In parallel, drain the muddy water from under the beans. Then get the meat, and strain the rich broth. Pour into a clean saucepan. Send to medium fire.

As soon as it boils, pour the contents of the pan as carefully as possible. Introduce cubes of potatoes, peeled and washed.

Pour in the beans, throw in the disassembled beef and cover with a lid. Cook Mexican soup with beans for a quarter of an hour. When potatoes are soft, add crushed garlic and chopped parsley.

Cover the first dish tightly, turn off the burner and let stand. Serve with corn tortillas or plain crispy baguette.

To get a more uniform dressing of onions and tomatoes with spices, we recommend grinding the frying with an immersion blender. As for the beans, the cooking time may vary depending on the size and variety.

Option 2: Quick Mexican Bean Soup Recipe

Ingredients:

• a can of canned beans;
• 235 grams of chicken fillet;
• one and a half liters of clean water;
• large potatoes;
• two tablespoons of tomato paste;
• chili and garlic in soup;
• salt and spices in the soup;
• any greens for sprinkling.

How to make Mexican Bean Soup

Transfer the prepared (peeled) chicken fillet to a saucepan with boiling water. Boil the base of the soup over high heat for about a third of an hour.

During this time, chop the chili, any herbs and garlic. Also open canned beans in tomato sauce.

Get the finished bird, then strain the broth. Return to burner. Immediately introduce potato small cubes, washed from starch.

Continue languishing for another 14 minutes. Then throw the contents of the jar along with the sauce. Also add tomato paste. Salt and mix, seasoning with spices.

Now add garlic and hot chili. Boil Mexican soup with beans for another 2-3 minutes. Switch off the stove. Fall asleep with greens. After a short infusion, serve with bread or tortillas.

Canned beans contain salt and some other spices. Therefore, after adding them, taste the first dish, you may need to adjust the amount of spices used.

Option 3: Mexican Meatball and Bean Soup

If you prefer meat over chicken, be sure to try today's soup with small neat meatballs. It will be hearty and absolutely delicious!

Ingredients:

• 205 grams of minced meat;
• one and a half liters of water;
• a can of white beans;
• salt / spices for soup;
• 129 grams of potatoes;
• four cloves of garlic;
• to taste chili;
• onions and butter for frying;
• greens for soup;
• a tablespoon of tomato paste without spices.

How to cook

Remove the skin from a fairly large potato. Cut and wash the resulting cubes. Place in a clean deep bowl.

Pour out all the water, preferably filtered. Now knead the minced meat prepared in advance in a bowl. Roll out small meatballs with your hands (wet).

Send the balls into the water with potatoes. Turn on the burner and cook the broth at a minimum fire for about a quarter of an hour.

During this time, fry finely chopped onion in melted butter. Pour the fried onion into a bowl.

After the previously set time, pour out the white beans (it is better to take canned food in tomato sauce). In addition, introduce a tablespoon of paste (tomato).

Salt Mexican soup with beans, season with chopped chili and squeezed garlic. Salt to taste.

Simmer the first on the smallest burner for another three to four minutes. Then fill the soup with herbs.

When boiling the broth, both meatballs and potatoes will "give" foam. Therefore, before introducing the rest of the ingredients, we recommend removing the foam and wiping the inner walls of the pan with napkins.

Option 4: Mexican Bean and Red Pepper Soup

In addition to the above ingredients, sweet especially red pepper can be called another traditional product for Mexican cuisine. That is what we will include in the next recipe.

Ingredients:

• 1.5 liters of beef broth;
• a can of canned red beans;
• large sweet (red) pepper;
• two dessert spoons of tomato paste;
• large fresh potatoes;
• canned beans (can);
• onion for frying in oil;
• garlic and a little chili in the soup;
• coarse salt in the soup.

Step by step recipe

Strain the pre-boiled beef broth without meat. Break the piece into small pieces.

Fry the chopped onion in butter in a pan. After four minutes, pour in half a glass of broth. Dissolve tomato paste.

Add chili and garlic (both minced). While the dressing is stewing, peel and chop the potatoes. Send the cubes to the pan with the broth and bring to a boil.

Now put the contents of the pan into the Mexican bean soup. Mix everything by adding salt.

Boil the savory first for another 13-14 minutes, until the potato cubes are soft. Only then turn off the burner.

We suggested adding red pepper to the soup raw. So it will give more aroma and unique taste. However, it is permissible to fry this vegetable along with onions.

Option 5: Meatless Mexican Bean, Corn, and Pea Soup

In the last option, we suggest not using meat. But we will include pickled corn and canned peas in the composition. It will be bright and external, and to taste!

Ingredients:

• four tablespoons of corn (pickled);
• a can of any beans in tomato dressing;
• four tablespoons of peas (canned);
• one and a half liters of clean cold water;
• butter for frying;
• fresh onion;
• three full spoons of tomato paste;
• salt/chili/garlic;
• greens (chopped) for sprinkling;
• 209 grams of fresh potatoes.

How to cook

Peel onions and potatoes (large root crops). Chop the first as finely as possible, chop the second into cubes.

Now pour the potatoes into a tall saucepan, where pour water. Put to cook on the middle burner.

Pour the prepared onion into the hot butter. Fry until completely transparent. Then add tomato paste diluted in a glass of water. Reduce fire power.

Immediately throw beans from the jar. Introduce corn and green peas. Ten minutes later, add chili and garlic. Salt.

After three minutes, carefully pour the stewed dressing into a saucepan with potatoes. Simmer Mexican bean soup for 15-16 minutes. At the very end, cover the first with greenery.

Since we do not use meat, it is advisable to stew almost all the ingredients (except potatoes) in tomato dressing with garlic and chili. As for additional spices, it is permissible to dream up here in order to fill the soup with unique flavors.

The national cuisine of Mexico has absorbed the culinary traditions of the Spaniards and the Aztecs. The local population widely uses rice, avocados, hot peppers, tomatoes, beans and corn. All these products serve as a good basis for creating hearty and spicy dishes that even those who have never been to this distant country can cook. Further in the article, you will see some very simple recipes for Mexican bean soup.

With vegetables

This soup does not contain a single gram of meat or other animal products. Therefore, this option is suitable for those who fast or follow a vegetarian diet. To prepare it for a family dinner, you will need:

• 200 g canned beans (preferably white);
• 2 juicy carrots;
• 2 ripe tomatoes;
• 2 garlic cloves;
• 2 liters of drinking water;
• 1 celery;
• 1 onion;
• 1 st. l. chopped parsley;
• ¼ chili pod.

The cooking process looks like this:

1. Onions, carrots, garlic and chili are washed, if necessary, freed from peel and seeds, and then cut and sent to a pot of boiling water.
2. After about ten minutes, tomato slices freed from the skin and finely chopped celery are immersed in the broth.
3. After about a quarter of an hour, all this is supplemented with canned beans, seasonings and chopped parsley.
4. All this is boiled for another five minutes and removed from the stove.

Before serving, the Mexican vegetable soup with beans is briefly infused under the lid and only then poured into plates.

With avocado and chicken

This thick, hearty and low-calorie soup can be introduced into the diet of losing weight women who dream of a slim figure. It has a bright appearance and a pleasant, moderately spicy taste, so it cannot be called simple or too bland. To cook real Mexican bean soup for yourself and your family, you will need:

• 2 chilled chicken breasts (skinless and boneless)
• 2 onions;
• 2 garlic cloves;
• 1 can of canned tomatoes;
• 1 lime;
• 1 bunch of fresh cilantro;
• 1 st. l. olive oil;
• ½ cup canned beans (red)
• ½ chili pod;
• ½ cup canned corn;
• ½ avocado;
• salt, pepper and water.

Soup should be prepared like this:

1. The washed chicken is poured with four glasses of water, brought to a boil and left to simmer over low heat.
2. Almost immediately, a whole onion is immersed in a slowly bubbling broth.
3. As soon as the meat is cooked, it is removed from the pan and cut into pieces. The onion is also removed from the broth, but it is simply thrown away.
4. A dressing made from fried onions, garlic, chili and tomatoes is sent to hot chicken broth.
5. All this is brought to a boil, supplemented with chicken pieces, salted, peppered and removed from the stove after a couple of minutes.
6. Before serving, lime juice and a mixture of chopped avocado, chopped cilantro, corn and beans are added to each serving.

With pasta and minced meat

This tasty and moderately spicy Mexican soup with minced meat and beans has a high energy value, which means that it will not escape the attention of lovers of a hearty lunch. To prepare it you will need:

• 100 g of any pasta;
• 100 g of twisted meat;
• 5 tomatoes;
• 1 onion;
• 1 can of corn;
• 1 clove of garlic;
• 1 can of beans (red);
• salt, herbs, water and vegetable oil.

Soup is prepared like this:

1. Peeled and chopped onions in half rings are sautéed in a greased frying pan.
2. As soon as it changes color, it is supplemented with minced meat and continue to fry.
3. After a short time, peeled and chopped tomatoes are poured into a common bowl.
4. All this is stewed until the vegetables are soft, and then sent to a pot filled with boiling water, in which there are already cooked pasta.
5. At the final stage, the future soup is salted and alternately supplemented with beans and corn.
6. All this is sprinkled with chopped herbs and almost immediately removed from the fire.

This dish is served both hot and cold, pre-seasoned with fresh sour cream or unsweetened yogurt.

With sweet pepper and minced meat

This delicious tomato Mexican bean soup is perfect for a hearty winter lunch. It has a pleasant, moderately spicy taste and helps keep you warm. To prepare it you will need:

• 500 ml of drinking settled water;
• 400 g of tomatoes;
• 500 g of any minced meat;
• 2 juicy carrots;
• 2 sweet peppers;
• 1 onion;
• 1 chili pod;
• 1 can of red beans, and canned corn;
• salt and vegetable oil.

Soup is prepared like this:

1. Finely chopped onions are sautéed in a greased frying pan.
2. After about two minutes, minced meat is added to it and continue to fry.
3. The contents of the pan are alternately supplemented with sweet peppers, carrots, chili and tomato paste.
4. All this is poured with water, salted and brought to full readiness, not forgetting to add beans and corn.

With rice and minced meat

Connoisseurs of hearty and spicy dinners can be advised to replenish their piggy bank with another interesting recipe. Mexican soup with beans, the photo of which awakens the appetite, is prepared from simple and easily accessible ingredients that are almost always available to every housewife. To weld it, you will need:

• 100 g long rice;
• 100 g of corn;
• 150 g canned beans;
• 200 g of twisted beef;
• 2 garlic cloves;
• 1 chili pod;
• 1 liter of tomato juice;
• 30 ml of olive oil;
• ½ tsp. cumin, oregano, cardamom and black pepper.

You can start cooking:

1. Chopped onions are sautéed in a greased frying pan.
2. Two minutes later, ground beef and crushed garlic are sent there.
3. All this is fried over moderate heat, and then seasoned with ground spices and poured with tomato juice.
4. At the next stage, pre-boiled rice, beans and corn are poured into a common container.
5. After ten minutes, the finished soup is removed from the stove and poured into bowls. The best addition to this dish will be corn tortillas.

With wine and minced meat

This delicious Mexican bean soup will add some variety to your usual diet and will become one of your family's favorite dinners. To prepare it you will need:

• 120 ml of white wine;
• 200 g canned beans;
• 400 g ground meat;
• 3 garlic cloves;
• 1 onion;
• 1 fleshy sweet pepper;
• 1 st. l. tomato paste;
• salt, vegetable oil, water and spices.

1. Chopped onions are sautéed in a greased frying pan.
2. Literally in a couple of minutes, it is supplemented with chopped sweet pepper and almost immediately poured with water.
3. All this is stewed over low heat, and then combined with wine, tomato paste, spices and salt.
4. Separately fried minced meat, crushed garlic and canned beans are sent to the resulting mixture.
5. The finished soup is briefly heated over low heat and removed from the stove.

With meatballs

This hearty hot dish is perfect for a family dinner. It is a savory combination of vegetables, legumes and minced meat. To prepare it you will need:

• 1.5 liters of beef broth;
• 150 g canned corn;
• 100 g of beans;
• 300 g of ripe tomatoes;
• 2 juicy carrots;
• 1 onion;
• 1 tsp zira;
• 2 tbsp. l. olive oil;
• salt and ground chili.

Since the recipe for Mexican bean and corn soup calls for meatballs, you will have to additionally prepare:

• 500 g of twisted beef;
• 1 egg;
• 2 garlic cloves;
• 1 tsp zira;
• 1 tsp kitchen salt;
• ¼ tsp ground chili;
• 4 tbsp. l. breadcrumbs for breading;
• 1 bunch of cilantro.

You can start:

1. Onions are sautéed in a small amount of olive oil.
2. When it becomes transparent, chopped carrots and peeled tomato slices are poured into it.
3. After about ten minutes, all this is poured with broth and seasoned with spices.
4. Almost immediately, beans, corn and baked meat balls made from minced meat, salt, eggs, herbs, spices and breading are placed in a boiling liquid.
5. Mexican soup with beans and meatballs is brought to readiness and briefly insisted under the lid.

It is served with grated cheese, avocado slices, sour cream or national flatbread.

With beef and tomato juice

This thick and very fragrant soup has a presentable appearance and pleasant taste. Therefore, it can be offered to guests who unexpectedly dropped by for dinner. To prepare it you will need:

• 600 g boneless beef;
• 250 g canned beans;
• 500 ml of tomato juice;
• 4 large tomatoes;
• 1 juicy carrot;
• 1 onion;
• 1 fleshy bell pepper;
• salt, water, parsley, chili, garlic and vegetable oil.

Soup is prepared like this:

1. The chopped onion is sautéed in a heated, greased frying pan.
2. When it becomes transparent, carrots, peeled tomatoes and sweet peppers are added to it.
3. All this is fried for a couple more minutes, and then poured into a saucepan in which lumpy beef is cooked.
4. The future Mexican soup with beans is poured with tomato juice and continued to cook over low heat.
5. After about ten minutes, it is supplemented with legumes, garlic, salt and spices, warmed up for a short time and removed from the stove.

With cayenne pepper

This lean first course is cooked in vegetable broth with lots of garlic and hot spices. Therefore, it is undesirable to give it to small children. To make Spicy Mexican Bean Soup, you will need:

• 2 liters of vegetable broth;
• 300 g dry beans;
• 2 cayenne peppers;
• 8 garlic cloves;
• 1 bunch of fresh cilantro;
• 1 st. l. ground coriander;
• 4 tbsp. l. olive oil;
• 1 st. l. zira;
• 1 tsp allspice;
• salt and filtered water (to taste).

Sequencing

Prepare this soup like this:

1. Pre-selected dry beans are poured with plenty of clean drinking water and left for several hours.
2. The swollen beans are washed, poured with vegetable broth and boiled until soft.
3. Not earlier than an hour later, a couple of glasses of liquid and a few beans are drained from the pan, and the rest is cooled and processed with a blender, not forgetting to add cilantro stalks there.
4. The resulting puree-like mass is supplemented with spices heated in a dry hot frying pan, browned garlic and half a chopped and fried pepper. All this is salted, briefly heated over low heat and poured into plates.

Just before serving, each serving is topped with whole beans, chopped cilantro and leftover crushed cayenne pepper. If necessary, too thick soup can be diluted with poured broth, in which the beans were cooked. This dish is best served with homemade corn tortillas.

I share a cool recipe for Mexican vegetable soup. This is a thick aromatic tomato soup with white beans, bright yellow bell peppers and hot chili peppers.

Since the recipe includes canned foods, the soup is ready in minutes.

INGREDIENTS:
for 4 servings

Tomatoes in juice - 700 gr
Canned beans - 1 can
Bulgarian pepper - 1 pc.
Red onion - 1 pc.
Garlic - 3 cloves
Chili pepper - 1/3 piece
Water - 200 ml
cilantro - 1 tsp

Finely chop the red onion and garlic. Heat the vegetable oil in a heavy bottomed saucepan. Saute onion and garlic until soft, about 5-7 minutes.

Chili time! Remove the seeds from the pod and finely chop. Add chili gradually, adjusting the spiciness of the soup to your taste.

Chile is an insidious "fruit". Grown/purchased in different places and at different times, chili varies greatly in spiciness. Therefore, it is best to taste the pepper and then add the desired amount to the soup.

So, add chili to the pan and fry for a couple of minutes.

Now let's add sweetness to the soup. We cut the bright Bulgarian pepper into small cubes and send it to the pan. Add salt and coriander. Simmer another 5-7 minutes.

We open a can of tomatoes, canned in our own juice. We clean them from the skin, knead with a fork, add to the vegetables along with tomato juice from the jar. Simmer the vegetable mixture for about 10 minutes.

Beans. I had a white canned in tomato juice. We send the whole jar to the soup. Then pour out about 200 ml of water or broth. Adjust the thickness of the soup to your liking. Bring to a boil and serve.

Step 1: prepare the ingredients.

Canned peas, beans and corn must be removed from the jar, draining excess water. Defrost minced meat at room temperature. Finely chop the onion and garlic, but do not mix yet. Cut the tomatoes in their own juice into slices or take already chopped ones, we will use them together with the liquid.

Step 2: fry the minced meat.

Heat a small amount of oil in a frying pan and throw the minced meat into it. Add paprika and hot peppers to the meat (and feel free to add more spices), as well as chopped garlic cloves. Fry everything together for 1 minute, stirring.


Add the chopped onion to the minced meat and fry everything together until the onion is soft and translucent. And do not forget to mix everything so that it does not burn.

Step 3: prepare the broth.

Boil the water for the soup in a saucepan, dissolving the bouillon cube in it.

Step 4: Cook Mexican Soup.

Send the minced meat fried with onions and spices into the boiling broth, wait for it to boil again, reduce the heat and cook everything for 30 minutes.
Then add the corn, peas, beans and tomatoes along with the juice. Mix everything and cook for a few more minutes.
At the end, remove the Mexican soup from the heat, check if there is enough salt, if necessary, add more salt. You can also add black pepper for extra flavor. All! Serve to the table.

Step 5: Serve Mexican Soup.

Serve this Mexican soup with crispy garlic croutons or a garlic baguette. Original and tasty. Great hot lunch dish. And anyone can easily cook it, regardless of the presence of culinary skills.
Bon appetit!

It is best to take minced meat mixed, so the soup turns out to be the tastiest.