Mexicali Soup has a way of warming me from the inside out, and this easy Mexicali Soup recipe is my absolute go-to when the temperature drops. I remember the first time I made it – the aroma of cumin and chili powder filling my kitchen was just incredible, promising a hearty and flavorful meal. It’s packed with beans, corn, and tender chicken, all simmered in a savory broth with just the right hint of spice. It’s the kind of comfort food that makes you feel good with every spoonful. Let’s get cooking!
Why You’ll Love This Mexicali Soup
You’re going to adore this Mexicali Soup for so many reasons. It’s incredibly versatile, allowing you to tailor it to your taste preferences. Plus, it’s a fantastic way to get more beans and vegetables into your diet.
- It’s a wonderfully quick Mexicali Soup recipe, perfect for busy weeknights.
- The flavor profile is rich and satisfying, making it a truly comforting dish.
- You can easily customize the heat level, making it as mild or as spicy Mexicali Soup as you like.
- It’s a hearty and satisfying meal that doesn’t feel heavy.
- This homemade Mexicali Soup tastes even better the next day.
- It’s packed with beans and vegetables, offering great nutritional value.
- The aroma while it simmers is absolutely divine.
- It’s a crowd-pleaser that everyone, from kids to adults, will enjoy.
Ingredients for Your Mexicali Soup Recipe
Gathering these Mexicali Soup ingredients is the first step to a delicious meal. You’ll find that this recipe is quite forgiving, but having the right components makes all the difference. This hearty blend is what makes it a fantastic Mexicali Bean Soup.
- 1 tablespoon olive oil – for sautéing the aromatics and chicken
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces – thighs stay tender and juicy
- 1 medium onion, chopped – the base of our flavor
- 2 cloves garlic, minced – essential for that savory depth
- 1 (15 ounce) can black beans, rinsed and drained – adds creamy texture and fiber
- 1 (15 ounce) can kidney beans, rinsed and drained – for a hearty, satisfying bite
- 1 (15 ounce) can corn, drained – brings a touch of sweetness and color
- 1 (14.5 ounce) can diced tomatoes, undrained – provides liquid and a bright tomato flavor
- 1 (4 ounce) can diced green chilies, undrained – for a mild, authentic Southwestern kick
- 4 cups chicken broth – the savory liquid base
- 1 teaspoon chili powder – for warmth and depth
- 1 teaspoon cumin – adds an earthy, smoky note
- 1/2 teaspoon dried oregano – a classic herb pairing
- 1/4 teaspoon cayenne pepper (optional) – to dial up the heat for a spicy Mexicali Soup
- Salt and freshly ground black pepper to taste – to enhance all the flavors
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado – for serving
How to Make Easy Mexicali Soup
Learning how to make Mexicali Soup is a game-changer for weeknight dinners. This recipe is so straightforward, you’ll be amazed at the depth of flavor you can achieve in just about 30 minutes of cooking time. Get ready for a truly delicious experience!
- Step 1: Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces and cook until nicely browned on all sides, about 5-7 minutes. The sizzle and aroma are the first signs of deliciousness. Remove the chicken from the pot and set it aside.
- Step 2: Add 1 medium onion, chopped, to the same pot. Cook, stirring occasionally, until the onion has softened and become translucent, about 5 minutes. You’ll notice a sweet, savory scent starting to fill your kitchen. Then, add 2 cloves garlic, minced, and cook for just 1 minute more until fragrant. Be careful not to burn the garlic!
- Step 3: Stir in the rinsed and drained black beans and kidney beans, along with the drained corn, the undrained diced tomatoes, and the undrained diced green chilies. This colorful mix is the heart of your soup.
- Step 4: Return the browned chicken to the pot. Pour in the 4 cups chicken broth. Now, stir in the seasonings: 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper if you’re aiming for a spicy Mexicali Soup.
- Step 5: Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot and let it simmer for at least 20 minutes. This simmering time is crucial for allowing the flavors to meld beautifully and ensuring the chicken is cooked through. The aroma will become even richer and more complex.
- Step 6: Taste the soup and season with salt and freshly ground black pepper as needed. This step is key to perfecting your Mexicali Soup.
- Step 7: Ladle the hot soup into bowls. Garnish with your favorite toppings like shredded cheese, a dollop of sour cream, fresh cilantro, or creamy avocado. Enjoy your amazing homemade Mexicali Soup!
Pro Tips for the Best Mexicali Soup
To elevate your soup from good to absolutely amazing, try these simple tips. They’ll help you achieve that perfect, flavorful bowl every time.
- For an authentic Mexicali Soup, don’t skip browning the chicken. This step adds so much depth of flavor.
- Taste and adjust seasonings at the end. A little extra salt or a pinch more chili powder can make a big difference.
- If you like a thicker soup, mash some of the beans against the side of the pot before simmering, or add a cornstarch slurry at the end.
- Don’t be afraid to experiment with your favorite toppings – they really complete the dish!
What’s the secret to perfect Mexicali Soup?
The real secret to the best Mexicali Soup is layering flavors. Browning the chicken and sautéing the onions and garlic before adding liquids creates a rich base. Simmering allows all those wonderful spices to meld together.
Can I make this Mexicali Soup ahead of time?
Absolutely! This soup is fantastic made a day in advance. The flavors deepen and meld even more beautifully overnight. Just store it in an airtight container in the refrigerator and reheat gently on the stovetop.
How do I avoid common mistakes with Mexicali Soup?
A common pitfall is not browning the chicken enough, which sacrifices flavor. Also, be careful not to overcook the vegetables, especially the garlic, as it can turn bitter. Always taste and adjust seasoning at the end!
Best Ways to Serve Your Mexicali Soup
This vibrant Mexicali Soup is wonderfully versatile and pairs perfectly with a variety of sides. For a truly hearty meal, consider serving it alongside some warm, crusty cornbread or fluffy rice. If you’re leaning into the Southwestern vibe, this dish is a fantastic alternative to a traditional Southwestern Chicken Soup. Think about adding a dollop of sour cream, a sprinkle of shredded cheddar cheese, some fresh cilantro, or creamy avocado slices right before serving to enhance the flavors and add delightful texture.
Nutrition Facts for Mexicali Soup
This hearty Mexicali Soup is not only delicious but also packed with good-for-you ingredients. Here’s a breakdown of what you can expect in a typical serving, making it a nutritious addition to your meal plan.
- Serving Size: 1.5 cups
- Calories: 350
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Sugar: 7g
- Protein: 20g
- Cholesterol: 50mg
- Sodium: 900mg
Nutritional values are estimates and may vary based on specific ingredients used and optional toppings added to your Mexicali Soup.
How to Store and Reheat Mexicali Soup
One of the best things about this Mexicali Soup is how well it stores, making it perfect for meal prep. Once your delicious soup has cooled down completely, transfer it into airtight containers. You can keep your homemade Mexicali Soup in the refrigerator for about 3 to 4 days. If you want to store it for longer, it freezes beautifully. Pack it into freezer-safe containers or bags, ensuring it’s well-sealed, and it will keep for up to 3 months. Proper storage helps maintain its wonderful flavor and texture.
When you’re ready to enjoy your Mexicali Soup again, reheating is simple. For refrigerated soup, gently warm it on the stovetop over medium-low heat, stirring occasionally, until heated through. If reheating from frozen, thaw it overnight in the refrigerator first. You can then reheat it on the stovetop as described, or for a quick fix, microwave individual portions until hot, stirring halfway through.
Frequently Asked Questions About Mexicali Soup
What is Mexicali Soup?
Mexicali Soup is a hearty, flavorful Southwestern-style soup, often featuring beans, corn, tomatoes, and chilies, simmered in a savory broth. It’s known for its warming spices and customizable nature, making it a beloved comfort food. Think of it as a vibrant bowl packed with delicious ingredients that come together beautifully.
Can I make this Mexicali Soup spicier?
Absolutely! If you love a kick, you can easily amp up the heat in your Mexicali Soup. Add more cayenne pepper, a pinch of red pepper flakes, or even a diced jalapeño along with the onions and garlic. For a deeper heat, consider adding a dash of your favorite hot sauce when serving. It’s all about finding your perfect level of warmth!
What can I serve with this Mexicali Soup?
This soup is incredibly versatile! For a light meal, enjoy it on its own or with a side of tortilla chips for scooping. For a more substantial meal, pair it with a simple side salad, warm cornbread, or even a grilled cheese sandwich. If you’re looking for something heartier, consider serving it alongside a portion of rice. It’s also a great base if you want to create something like a Spicy Black Bean Soup by adding extra black beans and a bit more chili powder.
How do I store leftover Mexicali Soup?
Leftover Mexicali Soup stores wonderfully! Once cooled, transfer it to an airtight container and keep it in the refrigerator for up to 4 days. The flavors actually tend to deepen and improve over time, making it even tastier the next day. Just reheat gently on the stovetop or in the microwave.
Variations of Mexicali Soup You Can Try
This versatile Mexicali Soup recipe is a fantastic base for all sorts of delicious variations. Whether you have dietary needs or just want to switch things up, there are plenty of ways to make it your own. It’s a truly adaptable dish!
- Chicken Mexicali Soup: This is the classic version we’ve detailed, using tender chicken thighs for a hearty, protein-packed meal. It’s incredibly satisfying and a family favorite.
- Vegetarian Mexicali Soup: For a meat-free option, simply omit the chicken and use vegetable broth instead of chicken broth. You can boost the heartiness by adding extra beans, corn, or even some diced bell peppers and zucchini. It’s just as flavorful and filling!
- Slow Cooker Mexicali Soup: Dump all your ingredients (except toppings) into your slow cooker and cook on low for 6-8 hours or high for 3-4 hours. It’s the ultimate set-it-and-forget-it meal.
- Spicy Black Bean Soup Twist: If you love a bit more heat and a focus on black beans, feel free to increase the black beans and reduce or omit the kidney beans. Add an extra pinch of cayenne or some diced jalapeños for an extra kick.
Mexicali Soup: 7 amazing flavor secrets
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A vibrant and flavorful Mexicali Soup that is quick to prepare, perfect for busy weeknights. This customizable soup is a comforting dish for chilly evenings.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies, undrained
- 4 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, kidney beans, corn, diced tomatoes, and green chilies.
- Return chicken to the pot. Pour in chicken broth and stir in chili powder, cumin, oregano, and cayenne pepper (if using).
- Bring the soup to a boil, then reduce heat and simmer for at least 20 minutes, or until flavors have melded and chicken is cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a vegetarian Mexicali Soup, omit the chicken and use vegetable broth. Add extra beans or vegetables like bell peppers for heartiness.
- Adjust the cayenne pepper to control the spice level of your Mexicali Soup.
- This Mexicali Soup recipe is easily adaptable. Feel free to add other vegetables like corn or bell peppers.
- This quick Mexicali Soup recipe can be made ahead of time and reheated. The flavors often improve overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Southwestern
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 7g
- Sodium: 900mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 50mg