That’s what we’ll be talking about today about spicy Mexican bean soup. I love this recipe for how quickly it’s prepared - just about half an hour and it’s ready! And besides, it turns out a lot - this bright and beautiful dish with its rich taste will delight a large company.
And all because it is prepared from ingredients that are quite accessible at any time of the year - they are canned: beans, corn and tomatoes.

Shall we get started? Since everything is prepared quite quickly, we will prepare the ingredients in advance.

Peel the onion and garlic, wash and chop.
Cut the chili pepper in half and remove the seeds and internal membranes - this is where the main hotness is concentrated. But if you like it spicier, then you can leave them - in general, adjust the level of spiciness at your discretion. Then chop it just as finely.
Wash the sweet peppers, cut them in half and remove the seeds. Cut into cubes.

Open cans of beans and corn and drain liquid.

It is best, of course, to choose canned tomatoes with their skins already peeled. If they still have skin, then I would advise removing it from the tomatoes. The tomatoes themselves need to be chopped a little: either cut into cubes, or simply mashed with a fork (they are quite soft and pliable) - the choice is yours, as you wish.

Now about the spices: I grind the coriander and cumin grains a little in a mortar.

Well, it seems like all the ingredients are already prepared and at hand - let's start cooking.

Heat the vegetable oil in a fairly large frying pan or saucepan. Add the onion and fry it until soft. We do not set ourselves the goal of getting, as they say, golden onions - just to a transparent state.

Then add chopped garlic and ground spices (coriander and cumin). Fry together with the onions for a short time, about a minute - let them share their aromas in full.

Then it's time to put in the ground beef. While stirring, fry it for about 5 minutes, breaking it into small lumps. During this time, excess moisture will evaporate from the meat, and the meat will change color.

Now add the crushed tomatoes along with the juice and the chopped chili pepper, stir and cook for about another minute.

Mexican spicy chicken soup- spicy, slightly spicy, thick tomato soup with chicken and beans.

Very easy to prepare, especially since most of the ingredients are sold ready-made. This soup does not require much labor, and anyone, even someone very far from cooking, can prepare it. This especially applies to men who are forced for some reason to cook on their own. You can’t always be content with , and .

For Mexican spicy soup you will need:

For a 3 liter pot of soup.

• Chicken breasts. 2-3 pcs, depending on size.
• Beans. 2 cans. Without any sauces.
• Corn. 1 jar. Here the jar is small - it was enough.
• Onion. 1 large and 1 small onion.
• Garlic. 3 cloves.
• Salsa with pieces of vegetables. ½ cup or to taste.
• Tomatoes in their own juice. 1 jar.
• Passata (mashed tomatoes) or sliced ​​tomatoes in their own juice. 1 package (500 ml).
• Salt. Taste.
• Freshly ground black pepper. Taste.
• Chili flakes. Medium-acute. 1 tablespoon.
• Dry basil. 1 teaspoon.
• Oregano (oregano) dry. 1 teaspoon.
• Parsley. Fresh (small bunch) or dry (2 teaspoons)
• Black peppercorns (or a mixture of peppers) 1 teaspoon.

To submit:

• Sour cream. Taste.
• Cilantro. finely chopped. Taste.
• Grated cheese. Taste.

For this dish, it is best to take ready-made tomatoes in their own juice. This soup will turn out worse with ordinary, even summer, ground tomatoes.

Making Mexican spicy chicken soup.

Place the chicken breasts in a saucepan and fill with cold water. approximately 2.5 liters. Add salt to taste. Bring to a boil, carefully remove the noise (foam), add a small onion, peeled and cut in half, dry or fresh parsley (fresh is better), and peppercorns.

Cook the chicken breasts over low heat for about 40 minutes. If you already have cooked chicken breasts left in this broth, then skip this step and go straight to preparing the soup.

About 20 minutes after starting to cook the broth, we will start preparing the soup itself.

Finely chop the onion.

Also finely chop the garlic. Just cut it, a garlic press will not work.

In another pan, heat a little vegetable oil and add chopped onion and garlic.

Stirring, lightly fry the vegetables over medium until the onion begins to become transparent.

Add chili flakes, basil and oregano, and add a little salt.

Stir and fry everything together for about a minute and a half or two.

Then add a full package of passata - pureed tomatoes ( not tomato paste, but tomatoes in their own juice) or sliced ​​tomatoes in their own juice. We also add about half a glass of prepared salsa, prepared beans and corn.

If you use store-bought ready-made beans in cans, then they need to be placed in a colander and rinsed. Beans must be purchased in their own juice. If you wish, you can soak the dry beans in warm water the day before, and on the day of cooking, boil them for about an hour and a half. Beans, like all legumes, need to be cooked in soft water and without adding salt.

Stir, bring to a boil over medium heat and cook for 5-7 minutes.

Then add whole tomatoes along with all the juice. Nowadays you can often find cherry tomatoes canned in their own juice on sale. They work best as they fit well in a spoon and are easy to eat.

At this point, the chicken fillet is already cooked.

We take the fillet out of the broth and, using two forks, separate the fillet into fibers.

Place chicken fillet in a saucepan with tomatoes and beans.

Mix everything carefully so as not to crush the whole tomatoes and let the soup simmer gently for 5 minutes. This is done so that the chicken begins to absorb the tastes and smells of the future soup.

Then pour the strained broth into the pan, which was obtained after boiling the chicken breasts.

Bring the soup to a boil over low heat and simmer for 10-15 minutes, avoiding boiling.

There are two possible options for cooking this soup. The first involves immediately putting 100-150 grams of sour cream into the pan along with the broth and cooking the soup immediately with it.

This option is only suitable if you eat all the soup immediately after cooking. It is not recommended to leave this soup with sour cream in the refrigerator until the next day, since there is a very high probability that the soup will sour.

And the next day Mexican spicy chicken soup has time to brew and become much tastier. So, it’s still better not to put sour cream in the soup right away, but to add it directly to the plates.

Turn off the fire and let Mexican spicy soup stand for 10 minutes, then pour the soup into bowls, add chopped cilantro, sour cream and a little grated cheese.

All is ready.

The soup turns out very thick, rich, dense and tasty. Slightly spicy, but this spiciness does not burn, but delicately warms.

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 familiar to us.

Let's surprise the family with an unusual dinner?

Mexican soup - general principles of preparation

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, even on water you get dishes worth attention. 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 tomato-based sauces;

Onion garlic;

Bell pepper.

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

The cooking technology has no special features. The ingredients are boiled, sometimes pre-frying. Mexican soups are served with traditional corn tortillas. You can also offer fresh herbs and sour cream with your dishes.

Recipe 1: Mexican Sweet Pepper and Corn Soup

One of the simplest and most common Mexican soup recipes. Ideally, fresh corn kernels are used, but we will use canned ones. How can we speed up and simplify the preparation of the dish?

Ingredients

2 tomatoes;

2 onions;

300 grams of corn;

1 large pepper;

Vegetable oil;

300 ml water;

Preparation

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

2. Heat a little oil and fry the finely chopped onion.

3. As soon as the onion is browned, add the chopped pepper and 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 flavors of the ingredients combine.

Recipe 2: Mexican Bean Soup

Actually, this Mexican soup uses black beans. But this is not important. You can take red, purple and even white. Don't forget to soak the beans in cold water the day before to reduce the cooking time.

Ingredients

1 carrot;

300 grams of beans;

3 cloves of garlic;

Liter of broth;

1 chili pod;

2 sweet peppers;

1 onion;

2 stalks of celery;

300 grams of tomatoes in their juice;

Spices and oil;

Preparation

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 won’t need it.

2. Chop the onion and fry. It is better to use a cauldron or a large saucepan for this purpose, so as not to dirty extra dishes and everything will fit.

3. Add carrots shredded into small strips. Let's fry together.

4. Remove seeds from bell peppers and chili pods. Cut the sweet peppers into cubes, and the hot pod as small as possible. Place everything together with carrots and onions.

5. Add the celery cut into cubes and sauté all the vegetables for another five minutes.

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

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

8. At the end, add the greens.

Recipe 3: Mexican Milk Corn Soup

Another version of Mexican soup with canned corn. But this time it is prepared with chicken and milk. FIDE chicken breast is used, but you can similarly take the trimmed flesh from the thigh.

Ingredients

Breast fillet of one chicken;

2 onions;

500 ml milk;

250 grams of corn;

1 bunch of dill;

4 tablespoons of oil;

1/3 chili pepper;

Preparation

1. Cut the fillet into cubes, add water and cook for twenty minutes. You don’t need to add a lot of liquid, just enough to reach the level of the bird. The resulting foam must be removed.

2. Chop the onion into cubes. Fry in a frying pan.

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

4. Place the corn in a frying pan, together with the marinade, and heat for about five minutes.

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

6. Place the remaining vegetables from the pan into a saucepan and place on the stove.

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

8. Pour into plates, 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 one, preferably with a low fat content.

Ingredients

400 grams of minced meat;

3 tomatoes;

1 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 broth;

Herbs and spices;

A little oil.

Preparation

1. We deal with vegetables. Cut the tomatoes into cubes, it is better to remove the skin. Chop the onion, chop the pepper, chop the garlic. But you don't need to mix anything yet.

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

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

4. Heat a couple of tablespoons of vegetable oil, preferably olive oil. Add minced meat and fry.

5. Transfer the minced meat into a saucepan.

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

7. Now it’s time for the spices. In addition to salt, add cardamom, cumin, pepper, and lastly add a spoonful of tomato.

Recipe 5: Mexican Chicken and Corn Tortilla Soup

To prepare this dish you will need Mexican tortillas. But here they are often replaced with corn chips. We use canned corn and beans, the weight is indicated without liquid.

Ingredients

6 tortillas;

1 spoon of oil;

2 breast fillets;

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 spoon.

Preparation

1. Wash the fillet and prepare broth from it. The output should be about a liter. Then we take out the meat and cut it into cubes. But you can do this right away, thereby reducing the time for preparing the broth.

2. Cut the corn tortillas into strips and fry in hot oil in a frying pan. Better in small batches. The pieces should become golden brown and crispy. Transfer to napkins to remove excess fat.

3. Add aromatic seasonings and salt to the broth.

4. Add beans and corn one at a time. Let each ingredient simmer for half a minute.

5. Add salsa sauce and simmer the dish over low heat for about five minutes.

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

7. Place the dish on plates and garnish with the remaining fried corn tortillas.

Recipe 6: Mexican Spaghetti Soup

Perhaps this soup will become a favorite, as it turns out very tasty and 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 water or broth;

500 ml tomato juice;

1 teaspoon oregano;

250 grams of spaghetti;

6 spoons of sour cream;

. ½ spoon of marjoram;

1 teaspoon of cumin;

. ½ spoon of cayenne pepper;

60 grams of grated cheese.

Preparation

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

Add all the spices and heat for 3 minutes.

Add sour cream and grated cheese, stir.

Place the dish on plates and serve with flatbread.

Recipe 7: Mexican Rice Soup

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

Ingredients

30 ml olive oil;

1 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. cumin, black pepper, cardamom, oregano.

Preparation

1. Cut the onion randomly, 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 the cumin with cardamom in a mortar, add to the minced meat, stir.

4. Pour in tomato juice and bring to a boil. Add 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 allow it to actively boil.

Mexican soup - useful tips and tricks

Mexican dishes are often simplified by replacing fresh ingredients with canned goods. These are mainly beans and corn. But you need to remember that they are already cooked and soft, so it is important to prevent them from overcooking.

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

Mexican corn tortillas are not always available for sale. But they are very easy to prepare, which can once again surprise your household. Well, if you’re lazy or don’t have time, you can always buy corn chips.

Mexican soup is a traditional liquid dish of Mexico, spicy and satisfying. Its piquant taste, vegetable aroma and pleasant consistency make it stand out from other soups.

The dish can be prepared as a puree or more liquid, it all depends on the selected ingredients and the preferences of the cook. Cooking time depends on how quickly the meat and beans cook.

Even though Mexican soup is a traditional dish, it can be modified with additional ingredients. A prerequisite is the use of hot pepper. In Mexico, the soup is so spicy that not all tourists can appreciate its taste. Outside this country, the dish is made less spicy so that it is more familiar to European gourmets.

It's best to make Mexican soup when it's in season to keep the vegetables natural. Then the dish will be very aromatic and rich.

How to cook Mexican soup - 15 varieties

A favorite of spicy first courses, it will become a favorite for those who like their food on the spicy side. The big advantage of this soup is that it only gets tastier over time. Therefore, you can safely cook it for several days.

Ingredients:

• Blue onion - 1 piece
• Dried hot pepper - 1 pc.
• Cumin - 1 tsp
• Oregano - 1 piece
• Garlic - 1 clove
• Olive oil for frying
• Sugar - 2 tsp
• Tomato paste - 1 tbsp
• Canned tomatoes - 300 g
• Vegetable or chicken broth - 1 l

Preparation:

Pour olive oil into a hot frying pan. Finely chop the onion, garlic, hot pepper. Fry everything and season with cumin and oregano. You also need to add a little sugar.

Fry for a couple of minutes, and then add tomato paste to the mixture. Simmer for a couple more minutes.

Add beans and chopped tomatoes. Pour in the broth, bring to a boil and cook for another 15 minutes.

To prevent the pepper from being overly spicy, frying should be periodically diluted with oil.

This recipe does not involve the use of hot peppers. Therefore, soup can be prepared for anyone who considers spicy food harmful to themselves.

Ingredients:

• Bacon - 200 g
• Onion - 1 piece
• Tomatoes - 2 pcs.
• Sweet pepper - 1 piece
• Croutons - 2 pieces
• Garlic - 3 cloves
• Salt, ground black pepper
• Broth - 500 ml

Preparation:

Cut the bacon into strips and fry with onions. Add peppers, tomatoes and half the garlic to the fry.

Place the mixture in boiling water, add salt and sprinkle with croutons. They must first be mixed with chopped garlic.

Corn is often used in Mexican dishes. The combination of sweet corn and hot pepper is unusual. Such an original taste will pleasantly surprise a gourmet.

Ingredients:

• Corn - 1 can
• Minced meat - 200 g
• Tomatoes - 6 - 8 pcs.
• Bell pepper - 3 pcs.
• Onions - 2 pcs.
• Hot pepper - 1 pc.
• Carrots - 2 pcs.
• Potatoes - 3 pcs.
• Greenery
• Vegetable oil

Preparation:

Chop all vegetables, except potatoes, into small pieces (approximately the size of the corn). Potatoes are cut larger.

Tomatoes should be grated on a coarse grater.

Pour vegetable oil into the bottom of the pan and fry the onion. Add minced meat to it and season.

Then they go into frying in stages: carrots, bell and hot peppers, and then corn and tomato mixture.

Then add the potatoes and cook until tender, about 15 minutes.

This soup has a tendency - the longer the hot pepper is cooked in the soup, the spicier it becomes. Knowing this culinary secret will allow you to regulate the taste of the soup.

This soup is a true classic of the genre. Since colonial times, it has always been on the table of Mexicans.

Ingredients:

• Corn - 1 can
• Butter - 4 tbsp
• Green onions

Preparation:

Fry the corn in butter. Add a little water and simmer for a few minutes.

Then remove from heat and beat with a blender.

Return to heat, add chopped onion and lime juice. Boil.

The combination of tomatoes, corn, cream and hot peppers seems inappropriate, but in fact the soup is tasty and satisfying.

Ingredients:

• Potatoes - 5 pcs.
• Minced meat - 350 g
• Cream - 150 ml
• Canned tomatoes -1 can
• Corn - 1 can
• Hot pepper to taste
• Processed cheese - 1 - 2 pcs
• Vegetable oil

Preparation:

Pour oil into the bottom of a thick-bottomed pan and fry the minced meat. Add corn to it. Simmer for a few minutes.

Add diced potatoes. Pour the mixture with water or broth.

Chop the hot pepper and add to the soup along with the tomatoes. After a few minutes, add melted cheese. Mix well and cook for 10 minutes.

This unusual soup with green bananas turns out to be very satisfying. Chicken and celery add richness and flavor to the dish.

Ingredients:

• Onion - 1 piece
• Chicken - 700 g
• Celery - 1 stalk
• Corn - 1 can
• Green bananas - 4 pcs.

Preparation:

Boil the chicken, remove from the pan and tear into fibers.

Add onion, celery, and corn to the broth. All components must be pre-cut.

Cut the bananas into small slices and add to the soup along with the chicken.

A traditional Mexican soup that has been prepared for many centuries. Hot, spicy, colorful - everything as it should be in Mexico.

Ingredients:

• Spices for "Taco" - 1 set
• Broth - 1 l
• Rice - 1/2 cup
• Onion - 1 piece
• Carrots - 1 pc.
• Celery - 1 stalk
• Hot red pepper - 1 pc.
• Garlic - 2 cloves
• Minced meat - 400 g
• Salt, black pepper

Preparation:

Boil the rice. Bring the broth to a boil, add vegetables and rice.

Salt the minced meat, add pepper and garlic. Form meat balls and also add to the soup.

Season the soup generously with taco spices.

This version of the soup is served cold. During the hot season, this is a real salvation.

Ingredients:

• Corn - 1 can
• Boiled eggs - 4 pcs
• Sour cream - 2 tbsp
• Broth - 1 l
• Onion - 1 piece
• Garlic - 2 cloves
• Chili pepper - 1 piece

Preparation:

The cooking principle is no different from standard soup. Just let the soup cool before serving.

Add corn, chopped chili pepper, onion, garlic and boiled eggs to the boiling broth. Boil for 15 minutes.

Add sour cream and salt to taste. Let the soup simmer for another 5 minutes.

Smoked sausages can add flavor and calorie content to the soup. They will be an excellent alternative to minced meat or chicken.

Ingredients:

• Minced meat - 250 g
• Bell pepper - 1 piece
• Tomatoes - 500 g
• Canned beans - 1 can
• Smoked sausages - 200 g
• Potatoes - 4 pcs.
• Onion - 1 piece
• Vegetable oil

Preparation:

Cut the potatoes into cubes and place in a saucepan with boiling water.

Fry the minced meat with onions, bell peppers and tomatoes. Salt the mixture and season with other spices.

Cut the sausages into slices.

Pour roasted minced meat, beans and sausages into the soup. Cook for another 20 minutes.

Tomatoes can be taken fresh, frozen or canned.

Lentils add rich flavor to the soup and are an excellent alternative to meat.

Ingredients:

• Rice - 1 glass
• Lentils - 1 cup

Preparation:

Soak the lentils in hot water for several hours. Then put it in a saucepan and cook until almost done.

Add rice and cook until done.

Take out the ingredients and blend with a blender. Pour back into the broth, add salt and bring to a boil.

A real family dish that is prepared by the entire Mexican family. It is very rich and high in calories.

Ingredients:

• Pork feet - 4 pcs.
• Cartilage - 500 g
• Dry peppers - 500 g
• Onion - 2 pcs.
• Garlic - 4 cloves
• Salt to taste
• Hot pepper - 1 pc.
• Corn - 1 can
• Pearl barley - 1 glass

Preparation:

Place pork cartilage and legs in a large saucepan. Cook over medium heat for 40 - 60 minutes. When the meat is cooked, take it out and separate it into portions.

Fry the dry peppers in a frying pan without oil until they become soft. Chop them and add to the broth. Send onions, garlic and corn there. An hour before the end of cooking, add pearl barley.

Chop the hot pepper and also add to the soup.

It is important not to overcook the peppers. Otherwise, they will give the soup a taste of burnt ingredients.

Like any bean soup, this dish is very filling. But at the same time it has a minimum of ingredients and is prepared within 15 minutes.

Ingredients:

• Canned white beans - 2 cans
• Hard cheese - 150 g
• Meat broth - 1 l

Preparation:

Bring the meat broth to a boil. Add beans, cook for 10 minutes.

Add salt and grated cheese. Another 5 minutes and the soup is ready.

Translated, the name sounds like “chili with meat.” This recipe can also be found in Texas cuisine.

Ingredients:

• Minced beef - 200 g
• Canned beans - 1/2 cup
• Tomatoes - 250 g
• Ground ginger - 1/2 tsp
• Oregano - 1 tsp
• Ground pepper mixture
• Dried chili pepper - 2 pcs.
• Onion - 1 piece
• Garlic - 2 cloves
• Broth - 1 l

Preparation:

Fry the minced meat with onions, garlic, tomatoes and spices in vegetable oil.

Add chili pepper and leave to simmer for a few minutes.

Then add the beans. Pour in the broth so that the soup is not too liquid.

The soup is very simple in terms of preparation and composition. It will be useful after the holidays to lighten your diet a little and give your body a rest.

Ingredients:

• Rice - 1 glass
• Tomatoes - 10 pieces
• Sweet pepper - 2 pcs.
• Onion - 2 pcs.
• Salt, spices to taste

Preparation:

Boil rice in water. Add enough liquid so that it remains after the rice is cooked.

Chop tomatoes, peppers and onions. Fry the vegetables.

Combine the vegetable mass and rice with water. Bring to a boil and season.

This soup is rarely tasted in even Mexican restaurants outside of Mexico. To discover this amazing dish, you need to cook it yourself.

Ingredients:

• Pumpkin - 1 kg
• Broth - 1 l
• Onion - 1 piece
• Cream - 200 ml
• Garlic - 6 cloves
• Brandy - 50 ml
• Butter - 100 g
• Salt pepper

Preparation:

Grate the pumpkin on a coarse grater. Fry in butter with onion and garlic. When the mass becomes soft and homogeneous, pour in the brandy and let the alcohol evaporate.

Pour the broth over the mixture and gradually add the cream. Cook for about 10 more minutes.

Mexican cuisine is so unusual that it will surprise gourmets with any of its dishes. A delicious colorful soup can be served very quickly. The main thing is not to overdo it with pepper.