Enjoy the hearty and tasty Mexican Corn Soup that is easy to make in the crockpot. This hearty soup is full of corn, black beans, and a mix of spices that make it a filling and cozy meal. Add melted cheese and fresh cilantro on top to make it taste even better!

Ingredients: 1 lb frozen corn kernels. 1 can 15 oz black beans, drained and rinsed. 1 can 14.5 oz diced tomatoes with green chilies. 1 onion, diced. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 jalapeo, seeds removed and finely chopped. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp smoked paprika. 4 cups vegetable broth. Salt and pepper to taste. 1 cup shredded Mexican cheese blend. 1/4 cup fresh cilantro, chopped for garnish. Tortilla chips optional, for serving.

Instructions: Put frozen corn, black beans, diced tomatoes, onion, garlic, red bell pepper, jalapeo, cumin, chili powder, smoked paprika, and vegetable broth in the crock pot. Add pepper and salt to taste. Mix things together well. For 6 to 8 hours, or until the vegetables are soft, cover and cook on low heat. Add the mixed shredded Mexican cheeses about 15 minutes before serving and mix them in until they melt and are fully mixed in. Serve hot with fresh cilantro on top. If you want, you can serve it with tortilla chips for extra crunch.

Prep Time: 15 minutes

Cook Time: 360 minutes

A hearty and flavorful keto-friendly twist on traditional chicken enchilada soup, using cauliflower rice and black soybeans as low-carb alternatives. This soup is packed with Mexican-inspired flavors and perfect for a cozy meal on a chilly day.

Ingredients: 1 lb chicken breast, cooked and shredded. 2 cups cauliflower rice. 1 can 15 oz black soybeans, drained and rinsed. 1 can 10 oz red enchilada sauce. 4 cups chicken broth. 1 onion, diced. 2 cloves garlic, minced. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. Optional toppings: sliced avocado, shredded cheese, sour cream, cilantro.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Add the minced garlic and diced onion and saut until the garlic smells good. Add the black soybeans, cooked chicken, enchilada sauce, chicken broth, ground cumin, chili powder, salt, and pepper. Stir everything together. Bring to a simmer, then let it cook for 15 to 20 minutes, stirring every now and then. Make the seasonings taste better. If you want, you can serve it hot and top it with sliced avocado, shredded cheese, sour cream, and cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Mexican Street Corn Soup tastes like elote and is rich and creamy, with sweet corn, spices, and cotija cheese.

Ingredients: 1 tbsp olive oil. 1 onion, finely chopped. 2 cloves garlic, minced. 4 cups corn kernels fresh or frozen. 1 tsp cumin. 1 tsp chili powder. 6 cups chicken or vegetable broth. 1 cup milk. 1 cup cotija cheese, crumbled. 1/2 cup sour cream. Salt and pepper to taste. Fresh cilantro for garnish. Lime wedges for serving.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. Add the chili powder, cumin, and minced garlic and stir them in. Cook for one to two minutes. After you add the corn kernels, cook for 5 more minutes. Add the broth and bring it to a slow boil. Wait 15 to 20 minutes and then serve. Using an immersion blender, blend some of the soup to keep the chunky texture. Add the sour cream, milk, and cotija cheese and mix well. Add pepper and salt. Simmer for another 10 minutes, stirring every now and then. Add fresh cilantro and lime wedges on top and serve hot.

Prep Time: 15 minutes

Cook Time: 35 minutes

A hearty and flavorful Mexican Chili con Carne Soup that combines ground beef, beans, and spices to create a satisfying dish. Perfect for chilly days or when you crave a taste of Mexican comfort food.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 15 oz kidney beans, drained and rinsed. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 4 oz diced green chilies. 4 cups beef broth. 2 teaspoons chili powder. 1 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese, for garnish. Fresh cilantro, chopped, for garnish. Sour cream, for serving.

Instructions: In a large pot, brown the ground beef over medium heat. Add diced onions and minced garlic, saut until onions are translucent. Stir in diced tomatoes, kidney beans, black beans, corn, and diced green chilies. Pour in beef broth and add chili powder, cumin, paprika, salt, and pepper. Stir well. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes. Serve hot, garnished with shredded cheddar cheese, chopped cilantro, and a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 30 minutes

A hearty and flavorful Mexican soup with beans, corn, tomatoes, and beef that has been seasoned. Top it off with your favorite toppings.

Ingredients: 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz pinto beans, drained and rinsed. 1 can 15 oz corn, drained. 1 can 14 oz diced tomatoes. 1 can 10 oz diced tomatoes with green chilies. 1 packet taco seasoning. 4 cups beef broth. 1 cup water. Salt and pepper to taste. Toppings: shredded cheese, sour cream, diced avocado, cilantro, lime wedges.

Instructions: Over medium-low heat, brown the ground beef in a large pot. Cut up some onions and garlic and add them to the pot. Keep cooking until the onions get soft. Plus black beans, pinto beans, corn, diced tomatoes, diced tomatoes with green chilies, beef broth, and water. Mix everything together. Add pepper and salt to taste. First, bring the soup to a boil. Then, lower the heat and let it cook for 20 to 25 minutes. Add sour cream, diced avocado, cilantro, lime wedges, and shredded cheese on top of the hot dish.

Prep Time: 15 minutes

Cook Time: 25 minutes