Mexican Fiesta Soup

Just because it’s cold and dreary outside doesn’t mean you can’t have a fiery Mexican fiesta indoors. It starts with a little music, some love, a dash of smokey paprika and spicy cayenne, along with a side of zesty lime and you’ll be feeling hot, happy, and nourished in no time!

Mexican Fiesta Soup

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• CourseSupper

Servings	Prep Time
5-6 Servings	55 Minutes

Servings Prep Time 5-6 Servings 55 Minutes

Mexican Fiesta Soup Print Recipe CourseSupper Servings Prep Time 5-6 Servings 55 Minutes Servings Prep Time 5-6 Servings 55 Minutes

Ingredients

• 1 red onion
• 7 cloves garlic
• 4 celery ribs
• 3 carrots (medium size)
• 1 1/2 cup cilantro
• 1 bay leaf
• 1 1/2 tsp cumin
• 1 1/2 tsp paprika
• 1 tsp taco seasoning
• 1/4 tsp cayenne
• 1 tsp black pepper
• salt (to taste)
• 1 can diced tomatoes (796ml; no salt added)
• 1 carton chicken or vegetable broth (900ml; no salt added)
• 3/4 cup water
• 1 can white kidney beans (540ml; can use 2 cans for larger batch)
• 2 1/2 cups frozen diced okra

Toppings

• 1-2 lime
• 1-2 avocado
• 1 cup cheddar or feta cheese
• red chili pepper flakes (optional)

Servings: Servings

Instructions

1. Dice onion, mince garlic, chop celery and cilantro, and shred carrots
2. In a large soup pot at medium heat, sweat onion and garlic for 5 minutes with 2 tsp oil of your choice
3. Add celery and carrots, sweat (covered) for 5 minutes
4. Add 1/2 cup cilantro, bay leaf, cumin, paprika, taco seasoning, cayenne, pepper and salt. Stir for 1 minute, then add diced tomatoes, broth, water and beans. Simmer covered for 15 minutes
5. Taste broth and adjust seasonings (salt, pepper, paprika, cayenne, cumin) as desired. Add okra. Continue to simmer covered for 10-15 minutes
6. Slice lime, cube avocado and shred cheese
7. Remove soup from heat, stir in remaining cilantro. Serve in your favorite bowl topped with avocado, cheese, freshly squeezed lime, chili pepper, and enjoy!

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