No Oil One-Pot Mexican Soup Recipe
Raise your hand if you love Mexican food! Thought you would! It’s my family’s favorite cuisine (after Indian, of course!), so I am always looking for creative ways to make quick, healthy, and yummy Mexican food.
While craving Mexican food one afternoon and not having enough time to go to my favorite spot, I went over to my refrigerator to see what I could whip up! Pleasantly, I had some leftover brown rice in the fridge, plus some black and pinto beans from a salad the day before, so I added those to a standard soup base of fragrant onions and bright red tomatoes, as well as some cumin, garlic, and fresh lime. And no Mexican tortilla soup is complete without tortilla strips, so I made some baked corn tortilla chips for that added crunch and texture. Together, all these ingredients made a robust, delicious, gluten-free, vegetarian tortilla soup so healthy, flavorful, and extremely satisfying. This is my spin on the traditional Mexican soup, soon to become one of your family’s favorites! As an appetizer, I had to make my Spicy Guacamole with Corn, this combination made the perfect afternoon fiesta! Who says you must go to a restaurant to get a delicious and mouthwatering meal?
One-Pot Mexican Soup
Ingredients
- 6 cups vegetable broth, (low sodium)
- 1 medium white onion, (diced)
- 3 cups beans, (cooked-black beans and pinto beans)
- 1 cup diced tomatoes, (canned)
- 8 oz tomato sauce
- 2 cloves garlic, (minced)
- 1 bell pepper, (diced)
- 2 cups brown rice, (cooked)
- 2 (1) Jalapeno seeded and (1) diced
- 1 cup organic corn, (frozen)
- 1/2 teaspoon cumin powder
- 1 juice of lemon
- Salt and pepper, (to taste)
Instructions
Cooking Directions Stove Top Method
- Bring vegetable broth to simmer in a large pot.
- Add onions, cooked beans, diced tomatoes, bell peppers, jalapenos,[3] brown rice, corn, and tomato sauce, and let simmer for about 30 minutes. (For beans, I like using 2 cups of black beans and 1 cup of pinto beans.)
- Season with cumin, lemon juice, salt, and pepper.
- Serve with a side of this fresh and flavorful Mango Jicama Salad and Spicy Guacamole with Corn for the perfect at-home Mexican fiesta!
- Serve immediately.
Instant Pot Method
- In an Instant Pot, add all ingredients.
- Close the lid on the pot and turn the valve from “Venting” to “Sealing” position, then press “Cancel”.
- Set the pot to “Manual/Pressure Cook” (high pressure) and set the timer to 2 minutes.
- Do a quick release and once the pressure is released, open the lid and stir well.
- Serve with a side of this fresh and flavorful Mango Jicama Salad and Spicy Guacamole with Corn for the perfect at-home Mexican fiesta!
- Serve immediately.
BON APPÉTIT!
Pro Tips
- You can store your leftover One Pot Mexican Soup in an airtight container for up to 3-5 days in the refrigerator.
- You can keep in the freezer in a Ziploc or airtight container for 5-6 months.
- When reheating, add to a pan on medium-low heat until heated all the way through.
- Serve with Spicy Guacamole with Corn and chips.
- Serve with a side of fresh Mango Jicama Salad.
- Don’t have black beans or pinto beans on hand, no problem, try garbanzo beans or cannellini beans.
- Want to show off your presentation skills? Here are some topping options that will not only add flavor but will also make your family feel like they are in a fancy restaurant:Sliced jalapenos, Wedge of lime, Chopped cilantro, Freshly chopped. Don’t have black beans or pinto beans on hand, no problem, try garbanzo beans or cannellini beans, ped tomatoes, and sliced avocados.
Leave a comment below and let me know how you served this!
Equipment
- Instant Pot
Why Is Mexican Cuisine So Enticing?
Have you heard of the saying ‘made with love?’ I believe that Mexican cuisine definitely falls into that category. It is safe to say that these dishes and flavors are some of the most popular and loved all over. It combines fresh, natural ingredients and the use of a wide array of aromatics to add tons of flavor. When you eat it, you taste an explosion of flavor in your mouth that makes you think that it was cooked on the stove for hours; which it might have been, but it doesn’t have to be to taste good! The vibrant colors, natural ingredients, and intensifying flavors are some of the things I love about Mexican cuisine. Some popular ingredients in Mexican cooking include rice, avocados, beans, cactus, and chile peppers just to name a few.
Maybe you are familiar with popular dishes like tacos, enchiladas, tortilla soups, and desserts like churros, dulce de leche, and sweet tamales, if you are drawn to food that is full of flavor and spice, Mexican cuisine will take you to flavor town.
How to Make Healthy Mexican Soup?
Most cultures have some sort of traditional soup that has been passed on from generation to generation. Soups are great, they are warm, filling, and make us feel satisfied. Some say they are good for when you are under the weather, which I can attest to. But let’s be honest, many of them can be extraordinarily heavy, calorie-dense, and very unhealthy because they are cream or milk-based with a lot of processed ingredients. I’m not calling myself a ‘souperwoman’ (or maybe I am!), but this is where I come to the rescue with my O SO DELICIOUS and healthy, Mexican vegetarian tortilla soup or vegetarian broth-based soup. The pleasing flavors and textures of the beans and brown rice along with freshly chopped onions, garlic, and bright red tomatoes will leave your mouth watering for more, without feeling guilty and sluggish of course. Surprise, surprise, it’s even a hit with the kiddos because it hides the vegetables oh so well! This healthy, tasty, hearty, and tummy-filling deliciousness is also perfect for lunch on the go or the menu at your next Cinco de Mayo celebratory meal. As the weather begins to change and get a bit cooler, I guarantee you this vegetarian tortilla soup will be on repeat for sure.
How to Cut Calories from a Mexican Tortilla Soup
In this day and age, we are always trying to find ways of cutting calories while enjoying our favorite dishes. I have some secrets to share with you that I have learned over the years that I can’t wait for you to try. Let me know which ones you end up using or comment below with any you want to share!
✔ Avoid the cheese and sour cream toppings that are full of fat. Try sliced avocados instead which will add the creaminess you crave.
✔ To get the salty crunch of the traditional fried tortilla chips, try baking corn tortillas in the oven or use store-bought blue corn chips instead.
✔ Typically, Mexican tortilla soup is made with meat, but instead, cut the calories and fat by loading up on the beans like pinto and black beans. Beans are a great source of protein and will give you the satisfying feeling your tummy is craving and you won’t miss the meat at all.
✔ If you feel adventurous, throw in some roasted corn as well for a sweet flavor without worrying about calories. Consider taking the extra step to roast the corn will also add a dynamic smoky flavor your taste buds will appreciate.
Health Benefits & Allergens
There are a multitude of health benefits to this dish if prepared as directed. Here are a few you can gain by using the ingredients in this dish:
- Brown Rice- Improves heart health and reduces the risk of diabetes
- Beans- High in protein, promotes heart health, and high in antioxidants
- Onions- High in antioxidants, helps control blood sugar and may boost bone density
- Tomatoes- A good source of Vitamin C, Potassium, Vitamin K, and Folate
- Garlic- Can improve cholesterol, lower blood pressure, and can help fight sickness
- Bell peppers- A great source of Vitamin A, Vitamin C, and Potassium
- Cumin- High in antioxidants, is anti-inflammatory, can help control blood sugar
- Lemon- Helps indigestion, is a good source of Vitamin C, and improves skin quality
- It’s healthy
- It’s gluten-free
- It’s vegan
- It’s dairy-free
Leave a comment below and let me know how you served this!
-BON APPÉTIT!
