Mexican Tomato Bean Soup

11 ingredients

45 minutes

410 kcal

This Mexican Tomato Bean Soup is a hearty and flavorful dish that brings together the richness of canned tomatoes, the creaminess of white butter beans, and the zing of fresh vegetables and spices. Perfect for a cozy night in, this soup is bursting with Mexican flavors and is sure to satisfy your cravings for a warm and comforting meal.

400g canned tomatoes

1 can, drained and rinsed white butter beans

1, finely chopped red onion

2 cloves, minced garlic

1 tsp cumin

1 tsp chili powder

500ml vegetable broth

1 cup, frozen or canned corn

2 tbsp, chopped cilantro

1, juiced lime

1, diced avocado


In a large pot, heat some oil over medium heat. Add the chopped red onion and minced garlic. Cook until softened, about 5 minutes.

Stir in the cumin and chili powder, then add the drained and rinsed white butter beans. Cook for another 2 minutes to let the flavors meld.

Pour in the canned tomatoes and vegetable broth. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to develop.

Stir in the corn and cook for an additional 5 minutes. Finally, add the chopped cilantro and lime juice. Season with salt and pepper to taste.

5. Finishing the dish and serving

Serve the Mexican Tomato Bean Soup hot, garnished with diced avocado. You can also add a squeeze of extra lime juice and a sprinkle of fresh cilantro for a burst of freshness. Enjoy with some warm tortillas or crusty bread.

7. Final tip

For an extra kick of heat, consider adding a diced jalapeno pepper to the soup during cooking. You can also top the soup with a dollop of sour cream or a sprinkle of shredded cheese for added creaminess and richness.

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