Mexican-Inspired Tomato Soup

Mexican-Inspired Tomato Soup


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This spicy soup is chock-full of veggies and tastes you don’t want to miss. With avocado, beans, corn, and plenty of heat, this soup is the perfect way to spice up your meal.

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Chicago, IL

Time needed

5 min preparation + 20 min cooking

Serving Size / Yield

3-4 servings


  • 1 Diced Avocado
  • 1 ½ Cups of Corn
  • 1 Drained Can of Kidney Beans
  • 4 Tablespoons of Chopped Cilantro
  • 2 Minced Cloves of Garlic
  • 2 14 Ounce Cans of Diced Tomatoes
  • 4 Cups of Chicken Broth
  • ¼ Cup of Lime Juice
  • 1 Cup of Diced Onion
  • 1 Finely Chopped Jalapeño
  • 1 Teaspoon of Cumin
  • 1 Teaspoon of Oregano
  • ½ Teaspoon of Red Pepper Flakes
  • 1 Teaspoon of Vegetable Oil

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Begin by heating the olive oil and onion in a deep skillet over a medium heat for about 5 minutes. Then, add in the garlic, jalapeño, cumin, oregano, red pepper flakes, and chicken broth and cook for another few minutes. While that’s starting to cook, pour the tomatoes into a food processor and blend them until smooth. Add in the tomato paste, corn, and beans to the soup, bring it to a boil, and then let it simmer on a low heat for another 10 minutes or so.

Stir in the lime juice and remove the soup from the heat. Then, top each serving with avocado and cilantro and enjoy!

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