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Mexican Soup

1 TBSP oil for cooking (olive or vegetable)

1 onion

2 peppers (try using different colored bell peppers or poblano or Italian peppers to change it up!)

4 cups water or broth

1 can beans (try pinto beans, roman beans, black eyed peas, kidney beans, or black beans)

1 can tomatoes (diced, crushed, or sauce)

1 bag frozen corn

1 TBSP Spice by Rachel Sweet WARM CHILI MIX

Chop your onion and peppers to approximately fingernail size and then set aside. Add the oil to a pot and heat to medium. Give it a minute for the oil to get hot and then add the onion and peppers. Stir and let cook for 5 minutes. Add the water (or broth) and the tablespoon of WARM CHILI MIX and stir well. Once the spices are mixed in, add the beans, tomatoes, and frozen corn. Stir them all up and cover the pot. Turn to low heat and let cook for 25 minutes. Top with cilantro or sour cream if desired. Enjoy!


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