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 Mexican Fiesta Soup

Gluten-Free. Options for Dairy Free & Vegan.

Mexico in a bowl! All your favourite Mexican flavours into one delicious soup - bright, colourful and incredibly nutritious, this soup will brighten up your lunch or snack time

Serves 6

Ingredients

  • 1 tablespoon extra virgin olive oil 

  • 1 large yellow onion, diced

  • 3 large cloves garlic, minced

  • fresh ground black pepper

  • 1 large red or orange pepper, diced

  • 1 jalapeno, seeded and diced (optional)

  • 1 ½ cups frozen corn kernels or kernels from 2 ears fresh corn

  • 1 medium zucchini, chopped

  • 1 small sweet potato (about 1-1.5 cups), diced

  • 1 (28-ounce) jar/can crushed or diced tomatoes

  • 3 cups vegetable broth

  • 1 Tbsp ground cumin

  • 1 Tbsp chili powder

  • 1 tsp paprika

  • ¼ tsp cayenne pepper

  • 1 tsp fine grain sea salt, or to taste

  • 1 (15-ounce) can black beans, drained & rinsed or equivalent cooked black beans

  • 2 handfuls of spinach or kale 

Optional Toppings

  • fresh lime or lemon juice

  • goats feta cheese (optional)

  • sliced avocado

  • fresh cilantro

  • handful of crushed Gluten Free, tortilla chips

Directions

  1. In a large saucepan, heat oil over medium heat. Add the onion and garlic and sauté for about 5 mins. Season with salt and black pepper

  2. Add in the bell pepper, jalapeno, corn kernels, zucchini and sweet potatoes. Saute for 10 more mins. 

  3. Add the crushed or diced tomatoes, broth, cumin, chili powder, cayenne, salt and pepper and stir well.

  4. Bring the soup to a low boil and reduce heat to medium-low. Simmer, uncovered for 10-15mins, until the vegetables are tender. Add in the black beans and spinach and simmer for 2 more minutes. 

  5. Serve soup with toppings of your choice!

*Tips:

  • For an alternative, heartier option, try adding in brown or wild rice!

  • Feel free to swap black beans for kidney, navy or pinto beans.