Claire's Mexican Bean Soup

Dive into the bold and comforting flavors of *Claire’s Mexican Bean Soup*, a hearty and vibrant dish that’s perfect for any weeknight dinner or cozy gathering. Packed with protein-rich black and kidney beans, sweet bursts of corn, and a medley of warming spices like cumin, smoked paprika, and chili powder, this soup is a celebration of Mexican-inspired cuisine. Fresh jalapeño and a splash of lime juice add a zesty kick, while the optional toppings—such as creamy avocado, crunchy tortilla chips, or gooey melted cheese—allow you to customize each bowl to perfection. Ready in just 45 minutes, this one-pot recipe is not only easy to make but also vegetarian, nutritious, and packed with flavor. Serve it with a side of crusty bread or your favorite cornbread for a meal that will warm your heart and satisfy every craving.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon ground smoked paprika
• 1 teaspoon chili powder
• 0.5 teaspoon dried oregano
• 1 15-ounce can canned diced tomatoes
• 1 15-ounce can canned black beans, drained and rinsed
• 1 15-ounce can canned kidney beans, drained and rinsed
• 4 cups vegetable broth
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0 optional toppings: avocado slices, tortilla chips, shredded cheese, sour cream

Directions

Step 1

Heat a large pot or Dutch oven over medium heat. Add the olive oil and let it warm up.

Step 2

Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until softened and translucent.

Step 3

Stir in the minced garlic, diced red bell pepper, and minced jalapeño. Cook for another 2-3 minutes, until the vegetables begin to soften.

Step 4

Add the ground cumin, smoked paprika, chili powder, and oregano. Stir well to coat the vegetables in the spices and cook for 1 minute to release their aromas.

Step 5

Pour in the canned diced tomatoes, black beans, kidney beans, and vegetable broth. Stir everything together.

Step 6

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally.

Step 7

Stir in the corn kernels, lime juice, and chopped cilantro. Cook for another 2 minutes to warm through.

Step 8

Season the soup with salt and black pepper to taste. Adjust spices or lime juice if needed.

Step 9

Serve hot with your favorite toppings like avocado slices, tortilla chips, shredded cheese, or sour cream.

Nutrition Facts

Serving size	(2900.8g)

Amount per serving	% Daily Value*
Calories	1955.4

Total Fat 65.1g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 9.2g
Cholesterol 8.5mg	0%
Sodium 6948.6mg	0%
Total Carbohydrate 284.9g	0%
Dietary Fiber 81.3g	0%
Total Sugars 51.3g
Protein 81.3g	0%

Vitamin D 0IU	0%
Calcium 673.8mg	0%
Iron 27.0mg	0%
Potassium 6417.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 15.9%

Carbs: 55.6%