Premium
353 kcal
45 min.
Recipe for Mexican soup with beans, corn, and avocado
0 reviews
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353 kcal
0 kcal
353.1
11.9g
14.8g
44.9g
Ingredients (servings):
4
Converted ingredients are going to appear on the shopping list
- Vegetable broth6× cup (1440 g)
- Tomatoes Whole Peeled, canned1× portion (400 g)
- Beans, cooked or canned1× cup (260 g)
- Peppers capsicum red1.5× piece (255 g)
- Peppers capsicum green1.5× piece (255 g)
- Sweetcorn, canned or frozen15× tablespoon (225 g)
- Avocado1× piece (150 g)
- Onion10× slice (100 g)
- Limes100 g
- Carrot1× piece (50 g)
- Cream, fresh, soured3× tablespoon (45 g)
- Garlic3× clove (15 g)
- Olive oil2× teaspoon (10 g)
- Smoked Paprika10× pinch (10 g)
- Cumin4× pinch (4 g)
- Coriander leaves, dried1× pinch (2 g)
- Chili pepper1 g
- Coriander leaves, fresh0.2× tablespoon (0.8 g)
How to make Mexican soup with beans, corn, and avocado
1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add chopped garlic, thinly sliced carrots, and diced bell peppers to the pot. Sauté for another 5 minutes, stirring, until the vegetables soften slightly.
3. Stir in ground coriander, cumin, smoked paprika, and chili powder. Cook for 1 minute to release the spices' aroma. Add the canned tomatoes and stir to combine.
4. Pour in the vegetable broth and bring the soup to a boil. Add the drained beans and corn. Reduce the heat and simmer for about 20 minutes until the flavors meld and the vegetables are tender.
5. Squeeze lime juice into the soup just before serving for added freshness.
6. Serve the soup in bowls, topped with diced avocado, chopped fresh coriander, and a dollop of cream.
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