Tex-Mex Soup

Tex-Mex Soup

This soup is made with just about everything you like about Tex-Mex cuisine: the black beans, the corn, the avocado and cilantro…. We could go on!

Rated 4.6 from 68 votes

Prep Time

10M

Total Time

27M

Servings

Makes 6 servings, 1 cup each.

What You Need

1 cup chopped onion

1 large fresh jalapeño pepper , seeded, finely chopped

1 Tbsp. minced garlic

1 tsp. ground cumin

1 Tbsp. olive oil

1 qt. (4 cups) water

2 cups frozen BOCA Veggie Ground Crumbles

1 can (15 oz.) black beans , undrained

1 cup frozen corn

1 avocado , chopped

1/4 cup chopped fresh cilantro

1 lime , cut into 6 wedges

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Instructions

1. Cook onions, peppers, garlic and cumin in hot oil in large saucepan on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.

2. Add water and crumbles; stir. Bring to boil. Stir in beans and corn; cook 2 min. or until heated through.

3. Ladle into bowls; top with avocados and cilantro. Squeeze lime wedge over each bowl of soup.

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