April 19

Mexican Soup

Soup. Soup. Soup. Trying a different flavor of soup with some familiar ingredients.

I honestly don’t have much to say this time around. This was another freezer meal that I pulled from The Big Book of Soups & Stews and pretty much copied, save for a couple ingredients I didn’t have readily available.

It was yummy and totally not what I expected. Trust me.

Mexican Soup

Source:  The Big Book of Soups & Stews [Mexican Chicken, Corn, and Bean Tortilla Soup]


5-6 cup chicken stock
1 pound chicken, shredded or cubed
1/2 cup yellow onion, chopped
1 clove garlic, minced
1 small red bell pepper
1 medium zucchini, diced or shredded
2 teaspoons chili powder
1 teaspoon cumin seeds
1 teaspoon dried oregano
1/2 teaspoon salt
pepper, to taste
2 cups corn
1 can (15 ounces) black beans, rinsed


1) In a soup pot over medium-high heat, combine stock, chicken, onion, garlic, bell pepper, zucchini, chili powder, cumin, oregano, salt, and pepper. Cover and cook for 10-15 minutes.

2) Reduce heat to medium-low. Add corn and black beans, and simmer while covered for an hour. Stir occasionally.

*Original recipe calls for the soup to be topped with tortilla strips and sour cream. We did not do this.