Name: Fall Mexican Soup: Devastatingly Delicious in 20 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 jalapeño, seeded and minced; 1 tsp chili powder; 1/2 tsp cumin; 1/4 tsp smoked paprika; 4 cups vegetable broth; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can corn, drained; 1 (14.5 oz) can diced tomatoes, undrained; 1 lime, juiced; Salt and pepper to taste; Optional toppings: avocado, cilantro, sour cream, tortilla chips

Jump to Recipe

Fall is officially here, and you know what that means? Time for cozy sweaters, pumpkin spice everything, and, most importantly, warm, comforting bowls of soup! I don’t know about you, but as soon as the leaves start changing, I’m craving something hearty and flavorful. Forget boring old soup – we’re talking next-level deliciousness. That’s where this killer Fall Mexican Soup comes in.

Trust me, this isn’t your grandma’s soup (unless your grandma is a total rockstar in the kitchen!). It’s packed with vibrant Mexican-inspired flavors that are seriously addictive. And the best part? It’s so easy to throw together, even on a busy weeknight. I’ve been making this Fall Mexican Soup for years, tweaking it until it’s absolutely perfect. Get ready to fall in love!

Why You’ll Love This Fall Mexican Soup

Quick and Easy Fall Mexican Soup

Seriously, you can whip this up faster than you can order takeout! We’re talking minimal prep and only 20 minutes of cook time. Perfect for those crazy weeknights when you need something fast and satisfying.

Flavorful and Comforting Fall Mexican Soup

This soup is like a warm hug in a bowl! The chili powder, cumin, and smoked paprika give it that authentic Mexican flavor that’ll have you coming back for seconds (and thirds!).

Healthy and Vegan Fall Mexican Soup

Packed with veggies, beans, and corn, this soup is not only delicious but also good for you. Plus, it’s totally vegan, so everyone can enjoy it! What’s not to love?

Ingredients for Your Fall Mexican Soup

Alright, let’s gather our goodies! Here’s what you’ll need to make this amazing Fall Mexican Soup. Don’t worry, most of it’s probably already in your pantry. I always keep these staples on hand!

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced (I crush mine, so much easier!)
1 red bell pepper, chopped
1 jalapeño, seeded and minced (or more, if you’re brave!)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp smoked paprika (this is my secret weapon!)
4 cups vegetable broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes, undrained
1 lime, juiced (fresh is best, trust me)
Salt and pepper to taste
Optional toppings: avocado, cilantro, sour cream, tortilla chips (go wild!)

How to Prepare Fall Mexican Soup: Step-by-Step Instructions

Okay, here comes the fun part! Let’s get cooking! Don’t worry, this Fall Mexican Soup is super easy to make. Just follow these steps, and you’ll have a delicious bowl of soup in no time.

Sauté the Aromatics

First, grab your biggest pot and drizzle in that olive oil. Heat it up over medium heat – you’ll know it’s ready when a drop of water sizzles. Toss in the chopped onion and cook until it’s softened and translucent, about 5 minutes. Then, add the minced garlic, bell pepper, and jalapeño. Cook for another 3 minutes, stirring occasionally, until everything is nice and fragrant. Careful not to burn the garlic!

Add Spices for Fall Mexican Soup

Now for the magic! Stir in the chili powder, cumin, and smoked paprika. Cook for just 1 minute, stirring constantly. This step is super important because it toasts the spices and really brings out their flavor. Your kitchen should be smelling amazing right about now!

Fall Mexican Soup - detail 1

Simmer to Perfection for Your Fall Mexican Soup

Pour in the vegetable broth, then add the black beans, corn, and diced tomatoes (don’t drain ’em!). Bring the soup to a boil, then reduce the heat to low, cover the pot, and let it simmer for 15 minutes. This allows all the flavors to meld together and create a seriously delicious Fall Mexican Soup. Don’t skip this step!

Finishing Touches for the Best Fall Mexican Soup

Finally, stir in the lime juice and season with salt and pepper to taste. Give it a good stir and taste it. Need more salt? Add some! Want more of a kick? Add a pinch of cayenne pepper. This is *your* Fall Mexican Soup, so make it perfect for you! Now, get ready to serve and enjoy!

Tips for the Best Fall Mexican Soup

Want to take your Fall Mexican Soup to the next level? Of course, you do! Here are a few of my favorite tips and tricks for making it absolutely perfect.

Spice Level Adjustment for Your Fall Mexican Soup

Okay, spice lovers, listen up! If you’re sensitive to heat, make sure you remove the seeds and membranes from the jalapeño before mincing it. For a real kick, leave them in or even add a second jalapeño. You can also add a dash of your favorite hot sauce right before serving. Just sayin’!

Achieving the Perfect Consistency for Fall Mexican Soup

If you like a thicker soup, try this: remove about a cup or two of the soup after it’s simmered, and carefully blend it until smooth. Then, stir it back into the pot. Voila! Creamy, dreamy Fall Mexican Soup. You can use an immersion blender for this too, just be careful – hot soup splatters!

Vegetable Variations for Fall Mexican Soup

Feel free to get creative with your veggies! Zucchini, sweet potatoes, or even butternut squash would be delicious in this Fall Mexican Soup. Just chop them up and add them along with the other veggies. It’s totally customizable, so have fun with it!

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Serving Suggestions for Fall Mexican Soup

Alright, the soup’s ready, but what about the extras? Here are some of my favorite ways to serve this Fall Mexican Soup and make it a complete meal. Get ready to dig in!

Topping Ideas for Fall Mexican Soup

Okay, toppings are a MUST! My go-to’s are diced avocado (for creaminess!), fresh cilantro (for a pop of flavor!), a dollop of sour cream (or Greek yogurt!), and crunchy tortilla chips (for texture!). Seriously, load ’em up!

Side Dish Pairings for Fall Mexican Soup

Want something on the side? A simple quesadilla or some warm cornbread would be perfect with this Fall Mexican Soup. Or, if you’re feeling fancy, try a Mexican-inspired salad with a lime vinaigrette. Yum!

Storage & Reheating Instructions for Your Fall Mexican Soup

So, you’ve got leftovers? Lucky you! This Fall Mexican Soup tastes even better the next day, after all those flavors have had time to really get to know each other. Here’s how to store and reheat it like a pro.

Storing Leftover Fall Mexican Soup

Once the soup has cooled down a bit (don’t put hot soup in the fridge!), transfer it to an airtight container. It’ll keep in the refrigerator for up to 3-4 days. I usually use a big glass container, but any airtight container will do the trick!

Reheating Fall Mexican Soup

When you’re ready to dig in again, you’ve got a couple of options. You can reheat it on the stovetop over medium heat, stirring occasionally, until it’s heated through. Or, if you’re in a hurry, you can microwave it in a microwave-safe bowl for a few minutes, stirring every so often to make sure it heats evenly. Just be careful, it can get really hot!

Frequently Asked Questions About Fall Mexican Soup

Got questions about this amazing Fall Mexican Soup? I’ve got answers! Here are a few of the most common questions I get asked about this recipe.

Can I freeze Fall Mexican Soup?

Absolutely! This soup freezes like a dream. Just let it cool completely, then transfer it to freezer-safe containers or bags. It’ll keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the fridge and then reheat it as usual. Easy peasy!

Is this Fall Mexican Soup gluten-free?

Good news! This Fall Mexican Soup is naturally gluten-free, as long as you’re using gluten-free vegetable broth. Always double-check the labels on your ingredients just to be sure. And, of course, skip the tortilla chips as a topping if you’re strictly avoiding gluten!

Can I use fresh corn in this Fall Mexican Soup?

Oh, you bet! Fresh corn would be amazing in this soup. If you’re using fresh corn, you’ll need about 2 cups of kernels. Just cut them off the cob and add them to the soup along with the black beans and diced tomatoes. It’ll add a touch of extra sweetness that’s just perfect for fall. So good!

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Nutritional Information for Fall Mexican Soup

Okay, quick note: the nutrition info can vary *a lot* depending on the brands you use and your exact ingredient amounts. So, this is just an estimate, not a guarantee! Just wanted to give you a heads up!

Enjoy Your Delicious Fall Mexican Soup!

And there you have it! A super easy, incredibly delicious Fall Mexican Soup that’s perfect for any night of the week. I really hope you love it as much as I do! If you try it, please leave a comment below and let me know what you think! Don’t forget to share this recipe with your friends and family – they’ll thank you for it!