Lunch

Spicy Mexican Vegetable Soup is for Lunch.

Spicy Mexican Vegetable Soup takes 15 minutes to prepare.

Spicy Mexican Vegetable Soup takes 30 minutes to cook.

Spicy Mexican Vegetable Soup makes 7 servings.

The ingredients for Spicy Mexican Vegetable Soup are:

Cilantro (1/4 of bunch)
Garlic, chopped, 2 cloves
1 medium sweet red pepper
1 medium yellow onion
1 jalapeno pepper
1 box of Organic Free Range Chicken Broth (32 oz)
1 tbsp of cumin
1 can of Diced Tomatoes with Chilies
1 cup of Yellow Sweet Corn
1 cup of Black Beans
1 tbsp of Extra Virgin Olive Oil

Here is how you make Spicy Mexican Vegetable Soup:

Chop onions, Red Bell Pepper, Garlic, jalapeno pepper and cilantro. Heat Olive Oil in Dutch Oven. Add onions, red bell peppers, jalapeno, and garlic. Cook over medium heat for about 4 minutes or until soft. Add cumin and continue to stir. Add the can of Tomatoes and chilies. Add chicken broth. Add corn and black beans ( I used fresh black beans that I soaked overnight, but you can use canned just be sure to drain and rinse.) Add in Cilantro. Optional* Salt and pepper to taste. Bring to a boil and turn down to a simmer. Cover and simmer for 30 minutes.I garnish with chopped avocado and scallions.Number of Servings: 7Recipe submitted by SparkPeople user MELI312.

The nutritional information for Spicy Mexican Vegetable Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 105.9

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 989.7 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.6 g
• Protein: 4.5 g

Spicy Mexican Vegetable Soup is Mexican cuisine.

The dietary needs meet for Spicy Mexican Vegetable Soup is Low Carb