Mexican bean soup with minced meat, recipe with photo. Mexican soups - pungency and flavor Mexican chowder

Bright, spicy, original and very tasty Mexican soup - with beans, chili peppers and corn.

Mexican soup is very different in its composition and method of preparation from the soups more familiar to our people, but this does not mean that you should not cook it or try it! The taste of the dish is different from borscht or pickle, but absolutely no worse. Try the original and appetizing Mexican soup!

Minced meat 250 grams
Canned green peas 1 can
Canned red beans 1 can
Canned corn 1 can
Tomatoes in own juice 1 can
Onion 2 pieces
Garlic 2 cloves
Bouillon cube 1 piece
Paprika sweet to taste
Red hot pepper to taste
Salt to taste
Black pepper to taste
frying oil

Canned peas, beans and corn must be removed from the jar, draining excess water. Defrost minced meat at room temperature. Finely chop the onion and garlic, but do not mix yet. Cut the tomatoes in their own juice into slices or take already chopped ones, we will use them together with the liquid.

Heat a small amount of oil in a frying pan and throw the minced meat into it. Add paprika and hot peppers to the meat (and feel free to add more spices) as well as chopped garlic cloves. Fry everything together for 1 minute, stirring occasionally.

Add the chopped onion to the minced meat and fry everything together until the onion is soft and translucent. And do not forget to mix everything so that it does not burn.

Boil the water for the soup in a saucepan, dissolving the bouillon cube in it.

Send the minced meat fried with onions and spices to the boiling broth, wait for it to boil again, reduce the heat and cook everything for 30 minutes.

Then add the corn, peas, beans and tomatoes along with the juice. Mix everything and cook for a few more minutes.

At the end, remove the Mexican soup from the heat, check if there is enough salt, if necessary, add more salt. You can also add black pepper for extra flavor. All! Serve to the table.

Serve this Mexican soup with crispy garlic croutons or a garlic baguette. Original and tasty. Great hot lunch dish. And anyone can easily cook it, regardless of the presence of culinary skills.

Bon appetit!

Recipe 2, Step by Step: Mexican Bean Soup

Let's immerse ourselves in Latin American culture and make a spicy Mexican soup. How sharp it will be, you decide for yourself, but I guarantee that you will like it.

Beans - 100 gr.
Frozen corn - 100 gr.
Tomatoes - 150 gr.
Bulgarian pepper - ½ pc.
Red onion - ½ pc.
Garlic - 1 clove
Lime - ½ pcs.
Vegetable oil - 10 ml
Chili pepper - ¼ pcs.
Salt - to taste.

The first thing I did was soak the beans overnight. The red variety is ideal here, but the two-color one turned up first under my arm, and I took it. By morning, the beans had significantly increased in volume, as can be seen from the photo, then it became easier to work with them. The second time I generally cooked from bean platter. I had red, colored and huge dark blue beans. It turned out very original.

Red onion and garlic clove peeled. Next, they need to be finely chopped, which I did, and you can skip the garlic through the press.

Finely chopped hot chili with seeds. Cut fresh tomatoes into small pieces. You, too, do not cut the tomatoes coarsely, let them be neat cubes. For the second soup, I took the larger part of the pepper, the result was immediately felt on the tongue.

I also cut half of the green bell pepper into medium sticks. If the vegetable is sweet and you like it, you can put it in the soup a little more than normal.

In a saucepan in hot oil, sauté onion, garlic and chili for 5 minutes. Try not to burn the food.

I laid out the tomatoes, they should be lightly fried in oil. By the way, instead of fresh tomatoes, you can add pelati puree. Pelati are tomatoes canned in their own juice. In the absence of any tomatoes at all, tomato paste will add a tomato flavor to the dish.

I pour in 0.5 liters of water. Ordinary water can be replaced with chicken or vegetable broth. The second time I cooked with a lot of water, so my son asked.

Now I add the beans to the vegetables, mix everything and bring to a boil.

I “screw” the boiled broth, then I cook the Mexican first course with beans over low heat for 30 minutes. By the way, if using cumin, throw it into the soup at this stage.

The last components, pepper with corn, I spread in an almost cooked spicy soup. I boil it for another 6 minutes, and remove the pan from the heat.

Squeeze the juice from half a lime into the still hot soup that is already ready.

Treat yourself to a fragrant, rich and very tasty Latin American soup. I think that in winter you can also easily cook this dish, but with a Mexican mix from the store.

Bon appetit!

Recipe 3: Mexican Chicken Soup (with photo)

3 chicken legs
1 large onion
1 medium carrot
2 celery stalks
3 garlic cloves
1 tsp chili powder
¼ tsp ground cumin
¼ tsp oregano
400 g tomatoes in their own juice
1 can of red beans
200 g canned corn
salt and pepper to taste
chopped green cilantro, optional
chopped green onions and lime wedges for serving

Legs pour 2 liters of water, salt, put 1 bay leaf and 10 black peppercorns. We put on fire, bring to a boil, reduce the heat and cook until the chicken is cooked, about 30 minutes.

Meanwhile, cut the carrots, onion and celery into medium cubes.

In a frying pan, heat 2 tbsp. l. vegetable oil. Put onions, celery, carrots, chili powder, cumin and oregano. Cook, stirring occasionally, until vegetables are tender, about 7-8 minutes. We also put finely chopped garlic there and cook, stirring, for about 1 minute.

Add mashed tomatoes along with juice. Cook, stirring, about 3 minutes.

We take out the chicken from the broth and let it cool so that you can separate the meat from the bones with your hands. Cut the meat into pieces.

We shift the contents of the pan into the broth. We also put beans, corn, cilantro and chicken meat there. Warm up for 15 minutes.

When serving, sprinkle with chopped green onions, season with lime juice.

Recipe 4: Mexican Mix Soup (Step by Step)

I offer you a recipe for an interesting soup with a Mexican vegetable mixture. It is not only bright and attractive, but also very tasty.

250 grams of potatoes,
150 grams of ham,
300 grams of frozen Mexican vegetable mix,
1 onion,
vegetable oil for frying,
salt, pepper to taste.

We send peeled potatoes cut into cubes into boiling water. Immediately add a little salt to the water and boil the potatoes for 15 minutes.

In the meantime, fry the ham in a pan with vegetable oil (the ham is already diced), add the onion (also chopped) to it and fry everything together until a ruddy color. It's a matter of two or three minutes. If you decide to cook a completely vegetarian soup, then exclude the ham, the rest of the products are ideal for a vegetarian menu.

Add overcooking to the soup, where the potatoes are almost ready.

Add to soup and Mexican mixture. The Mexican mix includes a mix of wonderful vegetables: red bell peppers, beans, corn, green peas and carrots. I have already thawed the vegetable mixture, so I boldly put her soup. These vegetables are cooked for about 7-10 minutes. Just the potatoes will be completely cooked by this time, but if some pieces are even boiled, it will be even better and tastier.

We cook the soup for a short time, and then add a little tomato paste, it will add both taste and color.

Hot soup with Mexican vegetable mix is ready. Serve it to the table necessarily hot.

Recipe 5: Bright Mexican Corn Soup

Mexican cuisine is characterized by bright aromatic dishes, which certainly consist of a large number of ingredients. Many treats may seem similar due to the use of the same ingredients, but each of them has its own unique rich taste, which is simply impossible to mix up.

Mexican corn soup is a great option for a hearty dish that is not only delicious, but also incredibly healthy. This soup can be eaten by those who are on a diet, as well as those who prefer vegetable dishes to meat ones. Despite the large list of necessary products, this dish is prepared very simply and relatively quickly.

Red beans - 1 can
Corn - 1 can
Minced meat - 100 gr
Tomatoes - 5 pcs
Pasta - 100 gr
Onion - 1 pc.
Garlic - 1 clove
Greens - bunch
Salt - to taste
Vegetable oil - for frying (optional)

Tomato soup with corn can be cooked both in water and in meat broth. If you want to cook up a real Mexican treat, cook this minced meat soup.

Peel the onion from the husk, cut into two halves and chop into thin half rings.

Pour a little vegetable oil into a frying pan and fry the onion until a light golden hue.

Wash the tomatoes, cut the stalk and cut into thin slices.

It is best to take minced meat mixed - put beef-pork in a pan and fry with onions almost until done.

Instead of minced meat, you can take a piece of meat and cut it into very small pieces. Add tomatoes and simmer for a few minutes. You can add a little water to soften the tomatoes.

Pour water into a saucepan, add a little salt and bring to a boil over high heat.

When the water boils, add the pasta and cook until tender.

In the classic recipe, tomato soup with corn is cooked with the addition of fresh fried tomatoes. But you can add a little tomato or juice.

When the pasta is ready, add the minced meat, fried with onions and tomatoes, and continue to cook over medium heat.

Jars of canned corn and beans open, drain the brine and add in turn to the soup.

First, add the red beans to the soup.

After a few minutes, add corn kernels to the soup.

Bring bean and corn soup to a boil, add chopped or dried herbs, boil for a few minutes and remove from heat.

You can serve the soup immediately after it is cooked, but if you put it in the refrigerator and leave it for a day, it will be even richer.

This soup can be served both cold and hot. It will be very good to add a spoonful of fresh sour cream or not sweet yogurt.

All Mexican dishes are very fragrant and quite spicy, so you can safely add red hot peppers.

If you are preparing a dietary version of this dish, then you do not need to fry the onions and tomatoes, and to make the broth more tomato, add a little tomato juice.

Optionally, you can add some potatoes and finely chopped cabbage from this soup will only benefit. If you are preparing soup not from canned, but from fresh beans and corn, then do not forget to soak them in advance and boil until tender.

Serve with finely chopped garlic and fresh herbs. Bon appetit!

Recipe 6: Mexican minced meat and tomato soup

This soup is the passion of spicy lovers. It is very satisfying and, as befits Mexican cuisine, very warming. It is prepared with minced meat according to a special recipe.

Minced meat (beef) - 500 gr.
Tomatoes - 2 pcs. large
Pepper (Bulgarian) - 1 pc.
Onion - 1 pc. large
Garlic - 3 cloves
Broth - 175 gr. (1dice)
Wine (white) - 125 gr.
Beans (red canned) - 200 gr.
Spices (ground cardomom, chili pepper, cumin) - 1 tsp each
Oil (vegetable) - 1 tbsp.
Salt - optional
Paste (tomato) - 1 tbsp.

Wash vegetables, drain. We cut the onion (the thickness of the cubes is about a centimeter). We also cut garlic and pepper. We send them immediately to the pan (with a thick bottom), adding oil, fry for eight minutes.

Remove the peel from the tomato (this is easy to do by scalding them with boiling water). Cut into cubes like the previous cut.

After the time has passed, pour the broth into the pan, as well as the unusual component - wine and lay the tomatoes. We simmer for three minutes.

Fry minced meat in a frying pan. He should lighten up. After that, add chili, cardamom, and cumin (all in a teaspoon). Put one tablespoon of tomato paste. Stir and leave to simmer for another two minutes.

We shift the minced meat from the pan into the pan. We cook together for a quarter of an hour.

Five minutes before readiness, add canned red beans (washed).

Easy, right? So take note!

Recipe 7: Mexican Bean Soup with Tomatoes

Bright, tasty, nutritious and very healthy soup.

Beans (dark red) - 250 g
Broth - 2.5 l
Tomatoes in own juice - 500 ml
Bulgarian pepper (red) - 1 pc.
Onion - 2 pcs
Carrot - 1 piece
Garlic - 4 tooth.
Chili pepper - to taste
Salt - to taste
Greens - to taste
Vegetable oil - 3 tbsp. l.

Soak beans (dark red) in plenty of cold water overnight. We change the water whenever possible. Wash several times before use.

Pour the broth over the beans. Traditionally, this is beef broth. I also use it. But you can use any meat or vegetable broth. Cook the beans in the broth for about 1.5 hours over low heat. The beans should become very soft. Salt if necessary.

Mexican soup is a traditional Mexican liquid dish, spicy and hearty. Spicy taste, vegetable aroma and pleasant texture distinguish it from other soups.

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

Despite the fact that Mexican soup is a traditional dish, it can be modified with the help of additional components. 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 a European gourmet.

It is best to prepare Mexican soup in season so that the vegetables are natural. Then the dish will be very fragrant and rich.

How to cook Mexican soup - 15 varieties

A favorite of spicy first courses, it will become a favorite for those who love spicy food. The big plus of this soup is that over time it only becomes tastier. Therefore, it can be safely prepared for several days.

Ingredients:

Blue bow - 1 pc.
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

Cooking:

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 some sugar.

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

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

To prevent the pepper from being overly spicy, the roast must be periodically diluted with oil.

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

Ingredients:

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

Cooking:

Bacon cut into strips and fry with onions. Add peppers, tomatoes and half the garlic to the fry.

Put the mixture in boiling water, 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 the gourmet.

Ingredients:

Corn - 1 can
Minced meat - 200 g
Tomatoes - 6 - 8 pcs
Bulgarian pepper - 3 pcs
Onion - 2 pcs
Hot pepper - 1 pc.
Carrot - 2 pcs
Potato - 3 pcs
Greenery
Vegetable oil

Cooking:

All vegetables, except potatoes, should not be cut into large pieces (approximately you need to focus on the size of the corn). Potatoes are cut into larger pieces.

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, season.

Then they are roasted in stages: carrots, bell peppers 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 sharper it is. Knowing this culinary secret will allow you to adjust the taste of the soup.

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

Ingredients:

Corn - 1 can
Butter - 4 tbsp
green onion

Cooking:

Fry corn in butter. Add some 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 turns out to be tasty and satisfying.

Ingredients:

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

Cooking:

Pour oil into the bottom of a saucepan with a thick bottom, fry the minced meat. Add corn to it. Simmer for a few minutes.

Add diced potatoes. Pour the mass 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.

Unusual soup with green bananas is very satisfying. Chicken and celery add satiety and flavor to the dish.

Ingredients:

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

Cooking:

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

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

Bananas cut into small plates and pour into the soup along with chicken meat.

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

Ingredients:

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

Cooking:

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

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

Season the soup generously with Taco spices.

This soup is served cold. In 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 pc.
Garlic - 2 cloves
Chili pepper - 1 piece

Cooking:

The principle of preparation does not differ from the standard soup. Just let the soup cool before serving.

Add corn, chopped chili, onion, garlic and boiled eggs to the boiling broth. Boil 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 make a great alternative to minced meat or chicken.

Ingredients:

Minced meat - 250 g
Bulgarian pepper - 1 pc.
Tomatoes - 500 g
Canned beans - 1 can
Smoked sausages - 200 g
Potato - 4 pcs
Onion - 1 pc.
Vegetable oil

Cooking:

Cut potatoes into cubes and place in a pot of boiling water.

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

Cut sausages into slices.

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

Tomatoes can be taken fresh, frozen or canned.

Lentils will give the soup a rich taste and will be a great alternative to meat.

Ingredients:

Rice - 1 cup
Lentils - 1 cup

Cooking:

Soak the lentils in hot water for several hours. Then send it to the pan and cook until almost cooked.

Add rice and cook until it is ready.

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

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

Ingredients:

Pork legs - 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
Barley - 1 glass

Cooking:

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 sort it into portions.

Fry dry peppers in a pan without oil until they become soft. Cut them up and add to the broth. Send onions, garlic and corn there. An hour before the end of cooking, add 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 the taste of burnt ingredients.

Like any bean soup, this dish is very satisfying. 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

Cooking:

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

Salt and add grated cheese. Another 5 minutes and the soup is ready.

In translation, 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
Mixture of ground peppers
Chili pepper dried - 2 pcs
Onion - 1 pc.
Garlic - 2 cloves
Broth - 1 l

Cooking:

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

Add chili pepper and let simmer for a few minutes.

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

A very simple soup to make and make. It will be useful after the holidays to loosen up your diet a little and give the body a rest.

Ingredients:

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

Cooking:

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

Chop tomatoes, peppers and onions. Fry vegetables.

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

Such a 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 - 1pc
Cream - 200 ml
Garlic - 6 cloves
Brandy - 50 ml
Butter - 100 g
Salt pepper

Cooking:

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 mass with broth and gradually pour in the cream. Cook for about 10 more minutes.

Mexican cuisine is so unusual that it will surprise the gourmet with any of its dishes. Delicious colorful soup can be sentenced very quickly. The main thing is not to overdo it with pepper.

The national cuisine of Mexico has absorbed the culinary traditions of the Spaniards and the Aztecs. The local population widely uses rice, avocados, hot peppers, tomatoes, beans and corn. All these products serve as a good basis for creating hearty and spicy dishes that even those who have never been to this distant country can cook. Further in the article, you will see some very simple recipes for Mexican bean soup.

With vegetables

This soup does not contain a single gram of meat or other animal products. Therefore, this option is suitable for those who fast or follow a vegetarian diet. To prepare it for a family dinner, you will need:

200 g canned beans (preferably white);
2 juicy carrots;
2 ripe tomatoes;
2 garlic cloves;
2 liters of drinking water;
1 celery;
1 onion;
1 st. l. chopped parsley;
¼ chili pod.

The cooking process looks like this:

Onions, carrots, garlic and chili are washed, if necessary, freed from peel and seeds, and then cut and sent to a pot of boiling water.
After about ten minutes, tomato slices freed from the skin and finely chopped celery are immersed in the broth.
After about a quarter of an hour, all this is supplemented with canned beans, seasonings and chopped parsley.
All this is boiled for another five minutes and removed from the stove.

Before serving, the Mexican vegetable soup with beans is briefly infused under the lid and only then poured into plates.

With avocado and chicken

This thick, hearty and low-calorie soup can be introduced into the diet of losing weight women who dream of a slim figure. It has a bright appearance and a pleasant, moderately spicy taste, so it cannot be called simple or too bland. To cook real Mexican bean soup for yourself and your family, you will need:

2 chilled chicken breasts (skinless and boneless)
2 onions;
2 garlic cloves;
1 can of canned tomatoes;
1 lime;
1 bunch of fresh cilantro;
1 st. l. olive oil;
½ cup canned beans (red)
½ chili pod;
½ cup canned corn;
½ avocado;
salt, pepper and water.

Soup should be prepared like this:

The washed chicken is poured with four glasses of water, brought to a boil and left to simmer over low heat.
Almost immediately, a whole onion is immersed in a slowly bubbling broth.
As soon as the meat is cooked, it is removed from the pan and cut into pieces. The onion is also removed from the broth, but it is simply thrown away.
A dressing made from fried onions, garlic, chili and tomatoes is sent to hot chicken broth.
All this is brought to a boil, supplemented with chicken pieces, salted, peppered and removed from the stove after a couple of minutes.
Before serving, lime juice and a mixture of chopped avocado, chopped cilantro, corn and beans are added to each serving.

With pasta and minced meat

This delicious and moderately spicy Mexican soup with minced meat and beans has a high energy value, which means that it will not escape the attention of those who like to have a hearty lunch. To prepare it you will need:

100 g of any pasta;
100 g of twisted meat;
5 tomatoes;
1 onion;
1 can of corn;
1 clove of garlic;
1 can of beans (red);
salt, herbs, water and vegetable oil.

Soup is prepared like this:

Peeled and chopped onions in half rings are sautéed in a greased frying pan.
As soon as it changes color, it is supplemented with minced meat and continue to fry.
After a short time, peeled and chopped tomatoes are poured into a common bowl.
All this is stewed until the vegetables are soft, and then sent to a pot filled with boiling water, in which there are already cooked pasta.
At the final stage, the future soup is salted and alternately supplemented with beans and corn.
All this is sprinkled with chopped herbs and almost immediately removed from the fire.

This dish is served both hot and cold, pre-seasoned with fresh sour cream or unsweetened yogurt.

With sweet pepper and minced meat

This delicious tomato Mexican bean soup is perfect for a hearty winter lunch. It has a pleasant, moderately spicy taste and helps keep you warm. To prepare it you will need:

500 ml of drinking settled water;
400 g of tomatoes;
500 g of any minced meat;
2 juicy carrots;
2 sweet peppers;
1 onion;
1 chili pod;
1 can of red beans, and canned corn;
salt and vegetable oil.

Soup is prepared like this:

Finely chopped onions are sautéed in a greased frying pan.
After about two minutes, minced meat is added to it and continue to fry.
The contents of the pan are alternately supplemented with sweet pepper, carrots, chili and tomato paste.
All this is poured with water, salted and brought to full readiness, not forgetting to add beans and corn.

With rice and minced meat

Connoisseurs of hearty and spicy dinners can be advised to replenish their piggy bank with another interesting recipe. Mexican soup with beans, the photo of which awakens the appetite, is prepared from simple and easily accessible ingredients that are almost always available to every housewife. To weld it, you will need:

100 g long rice;
100 g of corn;
150 g canned beans;
200 g of twisted beef;
2 garlic cloves;
1 chili pod;
1 liter of tomato juice;
30 ml of olive oil;
½ tsp. cumin, oregano, cardamom and black pepper.

You can start cooking:

Chopped onions are sautéed in a greased frying pan.
Two minutes later, ground beef and crushed garlic are sent there.
All this is fried over moderate heat, and then seasoned with ground spices and poured with tomato juice.
At the next stage, pre-boiled rice, beans and corn are poured into a common container.
After ten minutes, the finished soup is removed from the stove and poured into bowls. The best addition to this dish will be corn tortillas.

With wine and minced meat

This delicious Mexican bean soup will add some variety to your usual diet and will become one of your family's favorite dinners. To prepare it you will need:

120 ml of white wine;
200 g canned beans;
400 g ground meat;
3 garlic cloves;
1 onion;
1 fleshy sweet pepper;
1 st. l. tomato paste;
salt, vegetable oil, water and spices.

Chopped onions are sautéed in a greased frying pan.
Literally in a couple of minutes, it is supplemented with chopped sweet pepper and almost immediately poured with water.
All this is stewed over low heat, and then combined with wine, tomato paste, spices and salt.
Separately fried minced meat, crushed garlic and canned beans are sent to the resulting mixture.
The finished soup is briefly heated over low heat and removed from the stove.

With meatballs

This hearty hot dish is perfect for a family dinner. It is a savory combination of vegetables, legumes and minced meat. To prepare it you will need:

1.5 liters of beef broth;
150 g canned corn;
100 g of beans;
300 g of ripe tomatoes;
2 juicy carrots;
1 onion;
1 tsp zira;
2 tbsp. l. olive oil;
salt and ground chili.

Since the recipe for Mexican bean and corn soup calls for meatballs, you will have to additionally prepare:

500 g of twisted beef;
1 egg;
2 garlic cloves;
1 tsp zira;
1 tsp kitchen salt;
¼ tsp ground chili;
4 tbsp. l. breadcrumbs for breading;
1 bunch of cilantro.

You can start:

Onions are sautéed in a small amount of olive oil.
When it becomes transparent, chopped carrots and peeled tomato slices are poured into it.
After about ten minutes, all this is poured with broth and seasoned with spices.
Almost immediately, beans, corn and baked meat balls made from minced meat, salt, eggs, herbs, spices and breading are placed in a boiling liquid.
Mexican soup with beans and meatballs is brought to readiness and briefly insisted under the lid.

It is served with grated cheese, avocado slices, sour cream or national flatbread.

With beef and tomato juice

This thick and very fragrant soup has a presentable appearance and pleasant taste. Therefore, it can be offered to guests who unexpectedly dropped by for dinner. To prepare it you will need:

600 g boneless beef;
250 g canned beans;
500 ml of tomato juice;
4 large tomatoes;
1 juicy carrot;
1 onion;
1 fleshy bell pepper;
salt, water, parsley, chili, garlic and vegetable oil.

Soup is prepared like this:

The chopped onion is sautéed in a heated, greased frying pan.
When it becomes transparent, carrots, peeled tomatoes and sweet peppers are added to it.
All this is fried for a couple more minutes, and then poured into a saucepan in which lumpy beef is cooked.
The future Mexican soup with beans is poured with tomato juice and continued to cook over low heat.
After about ten minutes, it is supplemented with legumes, garlic, salt and spices, warmed up for a short time and removed from the stove.

With cayenne pepper

This lean first course is cooked in vegetable broth with lots of garlic and hot spices. Therefore, it is undesirable to give it to small children. To make Spicy Mexican Bean Soup, you will need:

2 liters of vegetable broth;
300 g dry beans;
2 cayenne peppers;
8 garlic cloves;
1 bunch of fresh cilantro;
1 st. l. ground coriander;
4 tbsp. l. olive oil;
1 st. l. zira;
1 tsp allspice;
salt and filtered water (to taste).

Sequencing

Prepare this soup like this:

Pre-selected dry beans are poured with plenty of clean drinking water and left for several hours.
The swollen beans are washed, poured with vegetable broth and boiled until soft.
Not earlier than an hour later, a couple of glasses of liquid and a few beans are drained from the pan, and the rest is cooled and processed with a blender, not forgetting to add cilantro stalks there.
The resulting puree-like mass is supplemented with spices heated in a dry hot frying pan, browned garlic and half a chopped and fried pepper. All this is salted, briefly heated over low heat and poured into plates.

Just before serving, each serving is topped with whole beans, chopped cilantro and leftover crushed cayenne pepper. If necessary, too thick soup can be diluted with poured broth, in which the beans were cooked. This dish is best served with homemade corn tortillas.

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 that are familiar to us.

Surprise the family with an unusual dinner?

Mexican Soup - General Cooking Principles

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, dishes worthy of attention are obtained even on the water. 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 sauces based on tomatoes;

Onion garlic;

Bulgarian pepper.

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

The technology of preparation has no features. The ingredients are boiled, sometimes with preliminary frying. Mexican soups are served with traditional cornmeal tortillas. You can also offer fresh herbs and sour cream to the dishes.

Recipe 1: Mexican Soup with Sweet Peppers and Corn

One of the easiest and most common Mexican soup recipes. Ideally, fresh corn kernels are used, but we will take canned ones. What will speed up and simplify the preparation of the dish.

Ingredients

2 tomatoes;

2 onion heads;

300 grams of corn;

1 large pepper;

Vegetable oil;

300 ml of water;

Cooking

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

2. Heat up a little oil, fry the finely chopped onion.

3. As soon as the onion is browned, add also chopped peppercorns, 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 tastes of the ingredients combine.

Recipe 2: Mexican Bean Soup

In general, black beans are used for this Mexican soup. But this is not essential. You can take red, purple and even white. Don't forget to soak the beans in cold water the night before to shorten the cooking time.

Ingredients

1 carrot;

300 grams of beans;

3 cloves of garlic;

A liter of broth;

1 chili pod;

2 sweet peppers;

1 onion;

2 celery stalks;

300 grams of tomatoes in their juice;

Spices and oil;

Cooking

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 will not need it.

2. Shred the onion, fry. It is better to use a cauldron or a large saucepan for this purpose, so as not to stain extra dishes and everything fits.

3. Add a carrot chopped into small strips. We fry together.

4. We clean the Bulgarian peppers and the chili pod from the seeds. We cut sweet peppers into cubes, and the sharp pod is as small as possible. We spread everything together to the carrots with onions.

5. Add diced celery and saute all vegetables for another five minutes.

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

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

8. At the end we put the greens.

Recipe 3: Mexican Milk Soup with Corn

Another version of the Mexican soup with canned corn. But this time it's cooked with chicken and milk. Used FIDE chicken breast, but you can also take the trimmed flesh from the thigh.

Ingredients

Fillet from the breast of one chicken;

2 onion heads;

500 ml of milk;

250 grams of corn;

1 bunch of dill;

4 tablespoons of oil;

1/3 chili pepper;

Cooking

1. Cut the fillet into cubes, pour over some water and cook for twenty minutes. You do not need to add a lot of liquid, enough to the level of the bird. The resulting foam must be removed.

2. Onions need to be chopped into cubes. Fry in a frying pan.

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

4. Put the corn in the pan, you can, together with the marinade, warm it up for about five minutes.

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

6. Put the rest of the vegetables from the pan into the saucepan and put on the stove.

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

8. Pour into bowls, 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, preferably with a low fat content.

Ingredients

400 grams of minced meat;

3 tomatoes;

1 head of 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 of broth;

Greens and spices;

A little oil.

Cooking

1. We are engaged in vegetables. We cut the tomatoes into cubes, it is better to remove the skin. Chop the onion, chop the pepper, chop the garlic. But nothing needs to be mixed.

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

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

4. Warm up a couple of tablespoons of vegetable oil, preferably olive oil. Put the mince and fry.

5. We shift the minced meat into the pan.

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

7. Now it's the turn of spices. In addition to salt, add cardamom, cumin, pepper, and lastly put a spoonful of tomato.

Recipe 5: Mexican Chicken Soup with Corn Cakes

To prepare this dish, you will need Mexican tortillas. But we often replace them with corn chips. We use canned corn and beans, the weight is indicated without liquid.

Ingredients

6 tortillas;

1 spoon of oil;

2 fillets from the breast;

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 teaspoon.

Cooking

1. We wash the fillet and prepare the broth from it. The output should be about a liter. Then we take out the meat, cut into cubes. But you can do it right away, which will reduce the cooking time of the broth.

2. Cut the corn cakes into strips and fry in hot oil in a frying pan. Better in small batches. The pieces should be golden brown and crispy. Transfer to paper towels to remove excess oil.

3. Add aromatic spices and salt to the broth.

4. Alternately throw beans, corn. Let each ingredient boil for half a minute.

5. Put salsa sauce, boil the dish over low heat for about five minutes.

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

7. We lay out the dish on plates, decorate with the remains of fried corn tortillas.

Recipe 6: Mexican Spaghetti Soup

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

500 ml of tomato juice;

1 teaspoon oregano;

250 grams of spaghetti;

6 spoons of sour cream;

. ½ spoon of marjoram;

1 teaspoon of cumin;

. ½ teaspoon cayenne pepper;

60 grams of grated cheese.

Cooking

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

We put all the spices and warm up for 3 minutes.

Add sour cream and grated cheese, stir.

We lay out the dish in plates, serve with tortillas.

Recipe 7: Mexican Rice Soup

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

Ingredients

30 ml of olive oil;

1 head of 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 each cumin, black pepper, cardamom, oregano.

Cooking

1. We cut the onion arbitrarily, 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 cumin with cardamom in a mortar, add to minced meat, stir.

4. Pour in the tomato juice and bring to a boil. We put 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 let it boil actively.

Mexican Soup - Tips and Tricks

Mexican cuisine is often simplified by substituting canned food for fresh produce. Mostly beans and corn. But you need to remember that they are already cooked and soft, so it is important to prevent them from being overcooked.

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

Mexican cornmeal tortillas are not always available commercially. But on the other hand, they are very easy to cook, which can once again surprise the household. Well, if you're too lazy or don't have time, you can always buy corn chips.