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.