Mexican Chili-Spiced Soup


  • Makes4 servings

This hearty soup is perfect for chilly autumn or winter evenings. Top with tortilla chips and a scoop of shredded cheese and you're guaranteed happy kiddos.


  • 1 tbsp vegetable oil

  • 1 medium onion, chopped

  • 1 garlic clove, smashed

  • 1 tbsp Mexican chili powder

  • 1/2 tsp ground cumin, (optional)

  • 1 tsp dried oregano

  • 1 796-mL can tomatoes, (with liquid)

  • 1 cup chicken broth

  • 1 540-mL can kidney beans, drained, but liquid reserved

  • 1 341-mL can corn niblets, drained, but liquid reserved


  • In a large saucepan, add vegetable oil and cook the onion and garlic over medium, about 3 min. Add chili powder, cumin and oregano and cook, stirring, another 3 min.

  • Pour in tomatoes and using a potato masher, mash the tomatoes (they should be chunky but not pureed). Pour in the chicken broth and the reserved corn and bean liquids, and bring to a boil. Simmer for about 20 min.

  • Add beans and corn and bring to a boil again. Reduce heat and let the soup simmer for 2-3 min. Serve with corn chips or cheese for topping.

This article was originally published on Feb 01, 1997

Weekly Newsletter

Keep up with your baby's development, get the latest parenting content and receive special offers from our partners

I understand that I may withdraw my consent at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.