15 Hearty Mexican Black Bean Soup Recipes for Cozy Meals

Mexican black bean soup is hearty, flavorful, and perfect for cozy meals.

Packed with protein, fiber, and bold spices, it’s a satisfying dish for lunch or dinner.

From creamy purees and chunky bowls to slow-cooked versions with vegetables, meats, or vegetarian options, black bean soups offer endless possibilities.

These 15 Mexican black bean soup recipes bring authentic flavors, easy preparation, and comforting warmth to your table.

Perfect for weeknight dinners, meal prep, or gatherings, each recipe is simple, nourishing, and bursting with Mexican-inspired taste.

Enjoy a bowl that’s healthy, flavorful, and deeply satisfying.

15 Hearty Mexican Black Bean Soup Recipes for Cozy Meals

Mexican black bean soups are versatile, nutritious, and delicious.

These 15 recipes include creamy, chunky, spicy, and mild versions to suit every taste.

They make use of fresh ingredients, traditional spices, and simple cooking techniques to deliver rich flavor.

Perfect for weeknight meals, lunch, or entertaining guests, black bean soups are easy to prepare and highly satisfying.

Experiment with toppings, spice levels, and textures to keep each bowl exciting.

Bring warmth, flavor, and wholesome goodness to your kitchen with these Mexican black bean soup recipes.

Classic Mexican Black Bean Soup

This classic Mexican black bean soup is rich, hearty, and packed with flavor.

Slow-cooked black beans combined with onions, garlic, and spices create a comforting bowl.

Perfect for a light lunch, dinner, or Mexican-themed meal.

The smooth, flavorful broth with tender beans makes it satisfying and nourishing.

Ingredients

• 2 cans black beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, cilantro, diced avocado, lime wedges

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until soft and fragrant.
• Add cumin, chili powder, and smoked paprika, and cook for 1–2 minutes.
• Stir in black beans and broth, and bring to a gentle simmer.
• Simmer for 20–25 minutes to allow flavors to meld.
• Use an immersion blender to partially blend the soup, leaving some beans whole for texture.
• Adjust seasoning with salt and pepper to taste.
• Serve hot with optional garnishes like sour cream, avocado, cilantro, or a squeeze of lime.

Classic Mexican black bean soup is hearty, flavorful, and comforting.

The blend of spices and beans creates a rich, satisfying texture.

It’s perfect for a warming lunch or dinner.

This soup is nutritious, easy to make, and packed with authentic Mexican flavors.

Spicy Chipotle Black Bean Soup

This spicy chipotle black bean soup is smoky, bold, and full of depth.

Chipotle peppers add a smoky heat that complements the earthy black beans beautifully.

Perfect for those who love a little spice in their soups.

The creamy texture with a hint of smokiness makes it rich, flavorful, and comforting.

Ingredients

• 2 cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, lime wedges, chopped cilantro

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until soft and fragrant.
• Add minced chipotle, cumin, and smoked paprika, cooking for 1–2 minutes.
• Stir in black beans and vegetable broth, bringing the soup to a simmer.
• Simmer for 20–25 minutes to blend flavors thoroughly.
• Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes like sour cream, lime, or cilantro.

Spicy chipotle black bean soup is smoky, bold, and satisfying.

The chipotle adds warmth and depth to the rich black beans.

It’s perfect for a spicy, comforting lunch or dinner.

This soup is flavorful, hearty, and packed with Mexican-inspired spices.

Mexican Black Bean and Sweet Potato Soup

This Mexican black bean and sweet potato soup is hearty, sweet, and savory.

Roasted sweet potatoes complement the black beans and spices beautifully.

Perfect for a filling and nutritious lunch or dinner.

The creamy, slightly sweet soup is comforting, rich, and packed with bold flavors.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 medium sweet potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: avocado slices, cilantro, lime wedges

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add diced sweet potatoes, cumin, and chili powder, and cook for 2–3 minutes.
• Stir in black beans and broth, bringing the mixture to a simmer.
• Simmer for 25–30 minutes until sweet potatoes are tender.
• Use an immersion blender to partially blend the soup, leaving chunks of sweet potato and beans.
• Season with salt and pepper to taste.
• Serve hot with optional garnishes such as avocado, cilantro, or lime.

Mexican black bean and sweet potato soup is hearty, sweet, and flavorful.

The sweet potatoes balance the earthiness of the beans beautifully.

It’s perfect for a comforting and filling meal.

This soup is healthy, satisfying, and full of authentic Mexican flavors.

Mexican Black Bean and Tomato Soup

This Mexican black bean and tomato soup is tangy, savory, and full of depth.

Tomatoes add acidity and brightness that balances the hearty black beans.

Perfect for lunch, dinner, or as a starter for Mexican-themed meals.

The combination of tomatoes, beans, and spices creates a rich, flavorful, and comforting soup.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 can diced tomatoes
• 4 cups vegetable or chicken broth
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, chopped cilantro, lime wedges

Instructions

• Heat olive oil in a pot over medium heat.
• Sauté onions and garlic until soft and fragrant.
• Add diced tomatoes, cumin, and smoked paprika, and cook for 2–3 minutes.
• Stir in black beans and broth, bringing to a gentle simmer.
• Simmer for 20–25 minutes to allow flavors to meld.
• Partially blend the soup with an immersion blender, leaving some beans intact.
• Adjust seasoning with salt and pepper to taste.
• Serve hot with optional garnishes such as sour cream, cilantro, or lime.

Mexican black bean and tomato soup is tangy, rich, and satisfying.

The tomatoes enhance the flavor and create a vibrant broth.

It’s perfect as a side or main course.

This soup is hearty, healthy, and full of authentic Mexican taste.

Creamy Mexican Black Bean Soup with Avocado

This creamy Mexican black bean soup with avocado is smooth, rich, and flavorful.

Avocado adds creaminess and a subtle flavor that complements the black beans perfectly.

Perfect for a comforting lunch, dinner, or as a starter for Mexican meals.

The combination of beans, spices, and creamy avocado creates a satisfying and nourishing soup.

Ingredients

• 2 cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 ripe avocado, diced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, chopped cilantro, lime wedges

Instructions

• Heat olive oil in a pot over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add cumin and chili powder, cooking for 1–2 minutes.
• Stir in black beans and broth, bringing to a simmer.
• Simmer for 20 minutes to allow flavors to blend.
• Use an immersion blender to partially puree the soup, leaving some beans whole.
• Gently fold in diced avocado before serving.
• Adjust seasoning with salt and pepper to taste.
• Serve hot with optional garnishes such as sour cream, cilantro, or lime.

Creamy Mexican black bean soup with avocado is rich, smooth, and flavorful.

The avocado adds a luscious texture and complements the spices perfectly.

It’s ideal for a warming, satisfying meal.

This soup is hearty, nutritious, and packed with authentic Mexican flavors

Smoky Roasted Mexican Black Bean Soup

This smoky roasted Mexican black bean soup is rich, flavorful, and full of depth.

Roasting the black beans and vegetables intensifies the flavors and adds a subtle smokiness.

Perfect for a cozy dinner or as a starter for a Mexican-themed meal.

The combination of smoky spices, roasted beans, and vegetables makes it hearty and satisfying.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 red bell pepper, roasted and diced
• 1 yellow bell pepper, roasted and diced
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, cilantro, lime wedges

Instructions

• Preheat oven to 425°F and roast red and yellow bell peppers until slightly charred.
• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant and translucent.
• Add roasted peppers, smoked paprika, and cumin, and cook for 2–3 minutes.
• Stir in black beans and broth, bringing the soup to a simmer.
• Simmer for 20–25 minutes to allow flavors to meld together.
• Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes like sour cream, cilantro, or a squeeze of lime.

Smoky roasted Mexican black bean soup is rich, hearty, and flavorful.

The roasted vegetables add depth while the smoked paprika enhances the natural earthiness of the beans.

It’s perfect for a cozy, comforting dinner.

This soup is nutritious, satisfying, and packed with authentic Mexican flavors.

Mexican Black Bean and Roasted Tomato Soup

This Mexican black bean and roasted tomato soup is tangy, bold, and deliciously smoky.

Roasting the tomatoes enhances their natural sweetness and creates a rich, flavorful broth.

Perfect as a main course or starter for a Mexican-inspired meal.

The roasted tomatoes combined with black beans and spices make it hearty and satisfying.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 cups cherry tomatoes, roasted
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, cilantro, lime wedges

Instructions

• Preheat oven to 400°F and roast cherry tomatoes with olive oil and a pinch of salt for 15–20 minutes.
• Heat olive oil in a pot over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add cumin and smoked paprika, and cook for 1–2 minutes.
• Stir in roasted tomatoes, black beans, and broth, bringing the soup to a simmer.
• Simmer for 20–25 minutes to blend flavors thoroughly.
• Use an immersion blender to partially puree the soup, leaving some beans whole for texture.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes like sour cream, cilantro, or lime wedges.

Mexican black bean and roasted tomato soup is tangy, smoky, and rich.

The roasted tomatoes add depth while the black beans provide substance and protein.

It’s perfect as a warming and satisfying main dish.

This soup is vibrant, flavorful, and easy to prepare.

Mexican Black Bean and Corn Chowder

This Mexican black bean and corn chowder is creamy, hearty, and packed with flavor.

Sweet corn and black beans blend with onions, garlic, and spices for a comforting dish.

Perfect for lunch, dinner, or a Mexican-inspired gathering.

The creamy texture and combination of sweet and savory flavors make it satisfying and filling.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 cup coconut milk or heavy cream
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: cilantro, diced avocado, lime wedges

Instructions

• Heat olive oil in a pot over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add cumin and chili powder, and cook for 1–2 minutes to release aroma.
• Stir in black beans, corn, and vegetable broth, bringing the mixture to a gentle simmer.
• Simmer for 20 minutes to blend flavors thoroughly.
• Use an immersion blender to partially puree, leaving some beans and corn whole for texture.
• Stir in coconut milk or heavy cream to create a creamy chowder consistency.
• Adjust seasoning with salt and pepper.
• Serve hot with optional garnishes like cilantro, avocado, or lime wedges.

Mexican black bean and corn chowder is creamy, hearty, and flavorful.

The combination of beans, corn, and spices creates a comforting and satisfying dish.

It’s perfect for lunch or dinner, especially on chilly days.

This chowder is rich, nutritious, and full of bold Mexican flavors.

Mexican Black Bean and Roasted Poblano Soup

This Mexican black bean and roasted poblano soup is smoky, spicy, and flavorful.

Roasted poblano peppers add mild heat and a rich, smoky flavor.

Perfect for a comforting dinner or as an appetizer for a Mexican meal.

The combination of roasted peppers, black beans, and spices creates a bold and hearty soup.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 roasted poblano peppers, peeled and diced
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, chopped cilantro, lime wedges

Instructions

• Roast poblano peppers over an open flame or broiler until charred, then peel, remove seeds, and dice.
• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add diced poblano peppers, cumin, and chili powder, cooking for 2–3 minutes.
• Stir in black beans and vegetable broth, bringing the mixture to a simmer.
• Simmer for 20–25 minutes to allow flavors to meld.
• Use an immersion blender to partially puree the soup, leaving some beans and peppers whole.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes such as sour cream, cilantro, or lime wedges.

Mexican black bean and roasted poblano soup is smoky, spicy, and rich.

The roasted poblano peppers add a smoky depth that complements the beans beautifully.

It’s perfect for a comforting and hearty dinner.

This soup is full of flavor, nutritious, and satisfying.

Creamy Mexican Black Bean Soup with Lime and Cilantro

This creamy Mexican black bean soup with lime and cilantro is refreshing, tangy, and comforting.

The lime juice adds brightness while the beans create a rich and satisfying texture.

Perfect for lunch, dinner, or a starter for a Mexican-inspired meal.

The combination of creamy beans, fresh herbs, and spices makes it flavorful and nourishing.

Ingredients

• 2 cans black beans, drained and rinsed
• 4 cups vegetable or chicken broth
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste
• Optional garnishes: sour cream, lime wedges, extra cilantro

Instructions

• Heat olive oil in a pot over medium heat.
• Sauté onions and garlic until soft and fragrant.
• Add cumin and chili powder, cooking for 1–2 minutes.
• Stir in black beans and broth, bringing to a gentle simmer.
• Simmer for 20–25 minutes to allow flavors to meld.
• Use an immersion blender to partially puree the soup, leaving some beans whole.
• Stir in lime juice and chopped cilantro.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes such as sour cream, extra cilantro, or lime wedges.

Creamy Mexican black bean soup with lime and cilantro is tangy, flavorful, and satisfying.

The lime and cilantro brighten the earthy flavors of the beans beautifully.

It’s perfect for a comforting lunch or dinner.

This soup is nutritious, creamy, and packed with bold Mexican flavors

Mexican Black Bean and Roasted Corn Soup

This Mexican black bean and roasted corn soup is sweet, smoky, and hearty.

Roasting the corn brings out natural sweetness that balances the earthy black beans.

Perfect for a warming lunch, dinner, or as part of a Mexican-themed meal.

The combination of roasted corn, black beans, and spices creates a creamy and satisfying soup.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 cups corn kernels, roasted
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: cilantro, diced avocado, lime wedges

Instructions

• Preheat oven to 400°F and roast corn kernels until lightly charred.
• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant and translucent.
• Add cumin and smoked paprika, cooking for 1–2 minutes to release aromas.
• Stir in black beans, roasted corn, and vegetable broth, bringing to a gentle simmer.
• Simmer for 20–25 minutes to allow flavors to meld thoroughly.
• Use an immersion blender to partially puree the soup, leaving some beans and corn whole.
• Adjust seasoning with salt and pepper.
• Serve hot with optional garnishes like cilantro, avocado, or a squeeze of lime.

Mexican black bean and roasted corn soup is sweet, smoky, and flavorful.

The roasted corn complements the beans and adds natural sweetness.

It’s perfect for a cozy, comforting meal.

This soup is nutritious, satisfying, and full of Mexican-inspired flavors.

Creamy Mexican Black Bean and Pumpkin Soup

This creamy Mexican black bean and pumpkin soup is smooth, slightly sweet, and hearty.

Pumpkin adds natural sweetness and a creamy texture that complements the black beans.

Perfect for fall dinners or Mexican-themed meals.

The combination of pumpkin, black beans, and spices creates a comforting and flavorful soup.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 cups pumpkin puree
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: sour cream, cilantro, pumpkin seeds

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onions and garlic until fragrant and soft.
• Add cumin and chili powder, cooking for 1–2 minutes.
• Stir in pumpkin puree, black beans, and vegetable broth, bringing to a gentle simmer.
• Simmer for 20–25 minutes to allow flavors to blend fully.
• Use an immersion blender to partially puree, leaving some beans whole for texture.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes such as sour cream, cilantro, or pumpkin seeds.

Creamy Mexican black bean and pumpkin soup is smooth, hearty, and flavorful.

The pumpkin adds natural sweetness and a silky texture.

It’s perfect for a comforting, filling meal.

This soup is nutritious, easy to prepare, and full of Mexican-inspired flavors.

Mexican Black Bean and Sweet Pepper Soup

This Mexican black bean and sweet pepper soup is vibrant, slightly sweet, and smoky.

Roasted sweet bell peppers enhance the soup with natural sweetness and color.

Perfect for a flavorful lunch, dinner, or Mexican-themed gathering.

The combination of beans, roasted peppers, and spices makes it hearty, aromatic, and satisfying.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 red bell pepper, roasted and diced
• 1 yellow bell pepper, roasted and diced
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: cilantro, lime wedges, diced avocado

Instructions

• Preheat oven to 400°F and roast red and yellow bell peppers until lightly charred.
• Heat olive oil in a pot over medium heat.
• Sauté onions and garlic until soft and fragrant.
• Add cumin and smoked paprika, cooking for 1–2 minutes.
• Stir in black beans, roasted peppers, and vegetable broth, bringing to a simmer.
• Simmer for 20–25 minutes to allow flavors to meld together.
• Use an immersion blender to partially puree, leaving some beans and peppers intact.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes like cilantro, lime wedges, or avocado.

Mexican black bean and sweet pepper soup is smoky, vibrant, and flavorful.

The roasted peppers add sweetness and depth while the beans create a hearty texture.

It’s perfect for a comforting dinner or lunch.

This soup is nutritious, colorful, and packed with Mexican-inspired flavors.

Mexican Black Bean and Jalapeño Soup

This Mexican black bean and jalapeño soup is spicy, smoky, and bold.

Jalapeños add a gentle heat that pairs perfectly with the earthy black beans.

Perfect for lunch, dinner, or a Mexican-themed gathering.

The combination of beans, peppers, and spices makes it hearty, flavorful, and satisfying.

Ingredients

• 2 cans black beans, drained and rinsed
• 2 jalapeños, diced and seeded
• 1/2 cup diced onions
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: cilantro, lime wedges, sour cream

Instructions

• Heat olive oil in a large pot over medium heat.
• Sauté onions, garlic, and jalapeños until fragrant and soft.
• Add cumin and smoked paprika, cooking for 1–2 minutes.
• Stir in black beans and vegetable broth, bringing the mixture to a simmer.
• Simmer for 20–25 minutes to allow flavors to meld fully.
• Use an immersion blender to partially puree, leaving some beans and jalapeño pieces intact.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes such as cilantro, lime wedges, or sour cream.

Mexican black bean and jalapeño soup is spicy, smoky, and satisfying.

The jalapeños add gentle heat while the beans provide substance and texture.

It’s perfect for a bold, flavorful meal.

This soup is hearty, nutritious, and full of Mexican-inspired flavor.

Layered Mexican Black Bean and Vegetable Soup

This layered Mexican black bean and vegetable soup is colorful, hearty, and flavorful.

It combines black beans, corn, bell peppers, tomatoes, and spices for a vibrant dish.

Perfect as a main course or side for Mexican-themed meals.

The mixture of beans, vegetables, and spices creates a rich, satisfying, and wholesome soup.

Ingredients

• 2 cans black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup diced onions
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional garnishes: cilantro, lime wedges, avocado

Instructions

• Heat olive oil in a pot over medium heat.
• Sauté onions until soft and fragrant.
• Add diced bell peppers, corn, cumin, and chili powder, cooking for 3–4 minutes.
• Stir in black beans, diced tomatoes, and vegetable broth, bringing to a simmer.
• Simmer for 20–25 minutes to allow flavors to blend thoroughly.
• Use an immersion blender to partially puree the soup, leaving some beans and vegetables intact.
• Adjust salt and pepper to taste.
• Serve hot with optional garnishes such as cilantro, lime wedges, or avocado.

Layered Mexican black bean and vegetable soup is colorful, hearty, and flavorful.

The vegetables add texture and sweetness while the beans create a satisfying base.

It’s perfect for a filling and comforting meal.

This soup is nutritious, delicious, and packed with Mexican-inspired flavors.