A warm bowl of homemade soup seemed like a fitting end to yet another snowy Sunday. I’ve been planning to make a Mexican-inspired soup for awhile, but had not had a chance to search for the perfect recipe. I decided to use this Tomato Cheddar Soup recipe as a general inspiration for a brand new creation.
I omitted both the milk and cheddar cheese, choosing to only top the soup with shredded cheddar. I swapped in Mexican seasonings and added corn, zucchini and black beans to the garlic and onion. Next time, I plan to add some diced red pepper and minced jalapeno pepper to round out the vegetables.
The resulting mexican tomato soup had the familiar feel of a tomato vegetable soup, but with a fun flavor kick. Adding a side of cornbread really completed the meal…perfect for a cold winter’s night.
Mexican Tomato Soup
Yields 4 servings
3/4 cup onion, finely chopped
2 cloves garlic, pressed
2/3 cup zucchini, finely chopped
1 28 oz can tomato puree
1 15 oz can fat free chicken broth
2/3 cup corn
2/3 cup black beans, drained and rinsed
1 1/2 tsp chili powder
2 tsp cumin
1/2 tsp salt
1/2 tsp crushed red pepper
1) Heat oil in a large saucepan over medium-high heat. Add onion, zucchini and garlic; saute for 10 minutes, or until zucchini has softened.
2) Add tomato puree, broth, corn and black beans. Stir well to combine.
3) Season with chili powder, cumin, salt and red pepper.
4) Simmer on medium heat for 10-15 minutes to heat vegetables through and to allow flavors to combine.