CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Freezer friendly Mexican soup


  • 2 teaspoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2x 562 milliliter cans black beans drained, rinsed & divided
  • 1x 459 milliliter jar salsa
  • 4 cups broth
  • 1 teaspoon cumin to taste (optional)
  • 1 teaspoon chili powder to taste (optional)
  • Juice of 1 lime to taste
  • 2 cups frozen bell pepper
  • 1 cup frozen corn

To serve:

  • Avocado
  • Sour cream
  • Tortilla chips
  • Cilantro


  1. To a large pot, add the olive oil and cook the onion and garlic for two to three minutes until softened.
  2. Add in one can of black beans, salsa, stock, cumin, chili, and lime. Puree using an immersion blender or just add everything to a stand blender and puree before adding back to the pot.
  3. Heat over medium heat until simmering, then add in the bell peppers, corn, and residual black beans. Adjust seasoning (depending on your salsa's flavour) by adding more lime, tomato paste, chili, cumin, and salt and pepper. Cook forfive to eight minutes until the vegetables have softened and the soup is hot. Serve with tortilla chips, avocado, sour cream and cilantro.

Follow Abbey Sharp:

You might like

View All Recipes
Cream of onion soup Cream of onion soup
Quick cauliflower soup Quick cauliflower soup
Pea gazpacho Pea gazpacho
Green gazpacho with roasted garlic Green gazpacho with roasted garlic
Corn soup Corn soup