Gordon Ramsay Mexican Soup Recipe 

This Mexican soup is packed with bold flavors and simple ingredients! It’s made with black beans, corn, tomatoes, and a little spice from jalapeños and taco seasoning. You can keep it vegetarian or add shredded chicken for extra protein. Serve it hot with tortilla chips, cheese, and avocado for a delicious meal!

Ingredients Needed:

For the soup:

• 1 tablespoon olive oil
• 1 white onion
• 1/2 red onion
• 1 green bell pepper
• 2 tablespoons pickled jalapenos diced
• 2 tablespoons lime juice
• 2 teaspoons taco seasoning
• 4 cups chicken stock
• 400-gram of tomatoes
• 1 small can of corn
• 2 cans of black beans
• 2 tablespoons tomato paste
• 1 cup shredded cooked chicken breast
• salt and pepper to taste

Optional Toppings:

• shredded cheese
• tortilla chips or strips of fresh tortilla
• sour cream or plain Greek yogurt
• avocado chunks
• fresh diced tomatoes
• fresh chopped cilantro

How To Make Mexican Soup Recipe?

1. Sauté the vegetables: Heat a large pot over medium-high heat. Add olive oil, onions, bell pepper, jalapeños, lime juice, and taco seasoning. Stir and cook until the onions soften.
2. Simmer the soup: Reduce the heat to medium. Add stock, diced tomatoes, corn, black beans, tomato paste, and shredded chicken (if using). Stir everything well.
3. Cook until flavorful: Let the soup simmer on low heat for 40-45 minutes, stirring occasionally.
4. Serve and enjoy: Ladle into bowls and top with cheese, avocado, tortilla chips, or your favorite toppings!
5. Slow Cooker Method: Add all ingredients to the slow cooker. Cook on high for 2-3 hours or low for 4-6 hours. Serve with toppings of your choice.

Recipe Tips:

• Use Fresh Ingredients for the Best Flavor: Fresh onions, bell peppers, and lime juice will make the soup taste much better than using pre-cut or bottled alternatives. Fresh lime juice gives a bright, zesty taste that canned juice won’t match.
• Sauté the Spices for Extra Depth: Before adding the stock, let the taco seasoning cook with the onions and jalapeños in the oil for 30-60 seconds. This helps release the flavors and makes the soup taste richer and more authentic.
• Let It Simmer for Maximum Flavor: The longer the soup simmers, the better it will taste. Aim for at least 40 minutes to allow the spices and ingredients to blend perfectly. If using a slow cooker, let it cook on low for 6 hours for even deeper flavor.
• Adjust the Spice Level to Your Taste: If you like mild soup, remove the seeds from the jalapeños or use fewer. If you love spicy food, add a pinch of chili flakes or a dash of hot sauce while cooking.
• Balance the Flavors Before Serving: Before you serve, taste the soup and adjust. Add more salt for depth, more lime juice for freshness, or a little honey/sugar if it tastes too acidic. A final touch of seasoning makes all the difference!

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover Mexican Soup cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for 3-5 days.
• Freeze: Pour the cooled soup into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
• Reheat: Pour the soup into a pot and warm over medium heat, stirring occasionally, until heated through.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 7g
• Saturated Fat: 1g
• Cholesterol: 20mg
• Sodium: 600mg
• Potassium: 800mg
• Total Carbohydrate: 30g
• Dietary Fiber: 8g
• Sugars: 6g
• Protein: 15g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Bean Soup Recipe 
• Gordon Ramsay Spinach And Watercress Soup Recipe 
• Gordon Ramsay Beef Barley Soup Recipe