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Mexican Fiesta Soup
made with Arvinda's Fiesta Mexicana
This smoky Mexican blend is the perfect seasoning for a tomato-based bean and corn soup. Garnish with lime and serve with warm corn tortillas or tortilla chips for hearty soup meal.
- Prep Time
5 min - Cook Time
15 min - Serves
4
| 1 TBSP. | oil |
| 1 | garlic clove, chopped |
| 796 ML | diced tomatoes, canned |
| ⅓ CUP | tomato paste |
| 1 | ARVINDA’S FIESTA MEXICANA (use up to 1 ½ TBSP.) |
| 3 CUPS | water |
| 1 CUP | fresh corn kernals OR frozen corn |
| 1 CUP | kidney OR black beans |
| 1 ¾ TSP. | sea salt, or to taste |
| 2 TBSP. | sour cream, to garnish (optional) |
| 2 TBSP. | shredded cheddar cheese OR crumbled queso fresco (optional) |
| 2 TBSP. | finely chopped fresh cilantro, to garnish |
| 4 | lime wedges, to garnish |
| 1 | small jalapeño pepper, thinly sliced, to garnish |
In a large pot, heat the oil on medium-high heat. Add the garlic and sauté for a minute until fragrant.
Add the diced tomatoes, tomato paste and ARVINDA’S FIESTA MEXICANA. Stir to combine and cook until fragrant. Add the water, corn and beans. Add salt to taste and simmer for 10 minutes.
Spoon into bowls and garnish with a dollop of sour cream, a sprinkle of cheese, cilantro, jalapeños and a lime wedge.
