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Mexican Soup A Creamy Flavorful Comfort Dish

A creamy and flavorful Mexican soup that combines zesty spices and a velvety texture, perfect for chilly evenings and family gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings servings
Course: Main Course
Cuisine: Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 1 medium red bell pepper, diced
  • 1 jalapeño, seeded and minced
  • 2 teaspoons ground cumi
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 6 cups chicken or vegetable broth
  • 2 cans (15 oz each) black beans, drained
  • 2 cups corn kernels
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups cooked chicken, shredded
  • 1 cup heavy cream
  • 4 oz cream cheese
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped

Method
 

  1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic, bell pepper, and jalapeño. Sauté for 3 minutes until fragrant.
  3. Sprinkle in cumin, chili powder, and smoked paprika. Stir constantly for about 30 seconds.
  4. Pour in the broth and bring to a boil. Add black beans, corn, and diced tomatoes. Reduce heat to medium-low and simmer for 15 minutes.
  5. Add shredded chicken and simmer for another 5 minutes. Cut cream cheese into cubes.
  6. Reduce heat to low and stir in heavy cream and cream cheese cubes. Whisk until cream cheese melts completely.
  7. Add lime juice and season with salt and pepper to taste. Stir in fresh cilantro just before serving.

Notes

For a dairy-free version, swap heavy cream for coconut cream. For vegetarian, omit chicken and add extra beans or sweet potatoes. Adjust spice level by modifying jalapeño or adding chipotle peppers.