Easy & Delicious Mexican Soup Recipe

Posted on February 10, 2012


This has got to be the easiest and most delicious bean soup I have ever tried to make. It is thick and full flavoured and filling! This soup is versatile, which is important in our busy lives we all lead: You can eat it cold or heated up and you can serve it for breakfast with eggs, or lunch, or dinner! I ate a larger portion as my dinner entrée and my husband and son ate the soup as a starter and had tacos for dinner.

I got the recipe inspiration from the Oxygen “Fat-Blasting Food Guide,” which has many clean eating recipes.


2 cans black beans, drained

1 1/2 cup of fresh salsa (this is key to increased flavours)

1 tsp cumin

2 cups beef or vegetable broth (or just add water) – use less for a thicker soup.

1/2 cup light sour cream

2 green onions, chopped (put some aside for garnish)


1. Put all ingredients into a food processor and blend until almost smooth.

2. Heat through in a pot and serve with a teaspoon of sour cream and chopped green onions for garnish!

3. Cool and refrigerate if you plan to serve the soup cold.

Serving Ideas:

(The following ideas depend on the thickness of your soup)

Breakfast: warmed as a side with scrambled eggs and sliced tomatoes; warmed on whole grain toast

Lunch: cold or warm soup with a side salad or with corn nibblets; warmed on a whole grain bun with lettuce and tomato

Dinner: starter served warm or cold; larger portions served as entrée with side salad and corn tortilla or whole grain pita lightly toasted in the oven for dipping