Mexican Soup

A warming, Mexican spiced soup that packs in healthy goodness and is filling too. It's finished off with a topping of sour cream and guacamole.

📝 Ingredients

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 1 stalk of celery (chopped)
• 2 red bell peppers (chopped)
• 4 cloves garlic (minced)
• 2 carrots (chopped)
• 4 cups chicken stock (or vegetable stock)
• 1 tablespoon tomato paste
• 14 ounces canned black beans (rinsed and drained)
• 14 ounces canned kidney beans (rinsed and drained)
• 14 ounces canned pinto beans ((or other white beans) rinsed and drained)
• 28 ounces canned diced tomatoes (with juices)
• 8 piquanté peppers (Mild or hot, chopped (or drained canned green chilis))
• fresh cilantro (A good handful, chopped)
• kosher salt (to taste)
• 1 1/2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons smoked paprika
• 1/2 teaspoon black pepper (freshly grated)
• 1/2 teaspoon cayenne pepper ((optional) plus more if you like it spicy)
• 3/4 cup long grain rice (see recipe notes below)
• cheddar cheese (freshly grated for serving)
• 1 tablespoon fresh lime juice
• sour cream (for serving)
• Guacamole (for serving)

👨‍🍳 Instructions

1. 1Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5 to 7 minutes, or until the onions are translucent and the celery & peppers start to soften.
2. 2Add the garlic and cook for another minute until fragrant.
3. 3Add the tomato paste and mix to combine.
4. 4Slowly add the chicken stock mixing to combine.
5. 5Add all the beans, tomatoes, piquanté peppers, cilantro, salt, cumin, paprika, black pepper, cayenne pepper, and oregano and stir to combine.
6. 6Bring the mixture to a boil, reduce heat to low, and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
7. 7Add the rice, bring to a boil and lower the heat back to low. Let simmer 15 to 20 minutes longer or until the rice is tender and the vegetables are the desired softness.
8. 8Stir in the lime juice, taste for seasoning, and season with more salt as needed. Serve topped with grated cheddar cheese, sour cream, and guacamole.
9. 9--- Slow Cooker Method ---
10. 10Follow the stovetop instructions up to step 2, where the garlic and spices are added and cooked for a minute. Transfer the sautéed onions, garlic, and spices to the slow cooker.
11. 11Add the chicken stock, tomatoes, beans, corn, green chilies, and shredded chicken to the slow cooker. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing the flavors to meld together.
12. 12Adjust seasoning with salt and pepper to taste before serving. Serve warm, garnished with fresh cilantro, lime wedges, or tortilla chips, if desired.