Friday, February 25, 2011

Mexican Soup

There's nothing nicer on a very chilly evening than a steaming bowl of soup.  This recipe is quick and easy.  It uses ingredients that are simple to find in the winter.  And best of all, it's delicious!  What's for supper at your house?

Mexican Soup

2 cups cooked pinto beans
4 cups canned tomatoes (blended slightly)
2 cups whole kernel corn
1 onion, chopped
1 green pepper, diced
1/2 cup black olives, sliced
1/2 tsp. cumin
1/4 tsp. garlic powder
1/2 package (1 1/4 oz.) Taco Seasoning
1 small can green chilies (optional)

In a large saucepan, mix everything all together and cook over medium high heat until vegetables are tender, about 30 minutes.

*For variety, toss in a handful of corn chips, taco chips, or bits of tortilla's! Yum! Another option is to add rice to the soup. Garnish liberally with cilantro!


  1. Now that sounds delish, La Tea Dah. Yummy yum yum. Susan

  2. Oh this looks so scrumptious...
    You always post the best recipes~thank you!♥

  3. Sounds wonderful! I am snagging. A pot of Mexican soup on the stove would be a lovely addition to this cold, white day.

  4. Wow... this recipe looks like a keeper. I am eager to try it on this cold, cold day.

  5. This does sound so good. My family would love it.


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