Zesty Mexican Soup

Zesty Mexican Soup

Prep and Cook Time: 40 minutes


  • 1 medium onion, minced
  • medium cloves garlic (to personal taste), chopped
  • 2 TBS red chili powder
  • 3 cups + 1 TBS chicken or vegetable broth
  • 1 small to medium green bell pepper, diced into 1/4-inch pieces
  • 1 small zucchini, diced into 1/4-inch pieces
  • 1 cup finely chopped collard greens
  • 1 15 oz can (BPA free) diced tomatoes
  • 2 cups or 1 15 oz can (BPA free) black beans, rinsed
  • 1 cup frozen yellow corn
  • 1 4 oz can (BPA free) diced green chili
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1/4 cup chopped pumpkin seeds
  • 1/2 cup chopped fresh cilantro
  • salt and pepper to taste


  1. Heat 1 TBS broth in a medium soup pot. Healthy Sauté onion, garlic, and green peppers in broth over medium heat for about 5 minutes, stirring often.
  2. Add red chili powder and mix in well. Add broth and tomatoes. Cook for another 5 minutes and add beans, corn, green chili, oregano, and cumin.
  3. Bring to a boil on high heat. Once it begins to boil, reduce heat to medium-low and simmer uncovered for 10 minutes longer. (Simmering uncovered enhances the flavor.)
  4. Add zucchini and collard greens and cook for 5 more minutes. Add chopped cilantro, pumpkin seeds, salt, and pepper.

Serves 6

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