Chili Lime Mexican Bean Soup

Posted in Weekday Meals / Vegetarian / One-Pot Meals / Soup

Chili Lime Mexican Bean Soup

Step up your Meatless Monday game with this easy, Mexi-spiced soup. This meal can be ready to eat in under 30 minutes yet contains loads of nutrients such as iron, zinc, magnesium, folate, potassium, vitamin C, fiber and protein.



1 tablespoon avocado oil or extra virgin olive oil

1/2 medium onion, chopped

2 cloves garlic, minced

1 red or yellow bell pepper, diced

1/2 medium serano chili pepper or jalapeno pepper (remove seeds for less heat)

1 x 540ml can of diced tomatoes

1 x 540ml can of black beans, rinsed

750ml water

3 teaspoons powdered chicken or vegetable soup base

2 teaspoons chili powder

1 teaspoon cumin

Salt and pepper to taste

Juice from 1/2 fresh lime

Toppings (optional): fresh avocado pieces, fresh cilantro, and sour cream or plain Greek yogurt



1) Over medium heat, warm the oil and saute the onions until soft

2) Add the garlic, bell pepper, and chili pepper and saute another minute or two

3) Add the remaining ingredients and bring to boil, stirring often. Once boiling, reduce heat to simmer 10-15 minutes

4) Serve into soup bowls and top with avocado, cilantro, and sour cream


Makes 4 servings


Submitted by Brooke Bulloch, RD