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Mexican soup in a Brookline Cereal Bowl with fresh garnishments.

Mexican Soup

Filled with fresh vegetables and savory spices, this Mexican Soup is sure to please those gathered around your table. This Soup is great as-is, but if you’re looking to add more protein to the dish, simply add shredded cooked chicken, steak, or browned ground beef or turkey to the soup in step four. Or, serve this soup as a side-dish for Taco Tuesday!

Prep: 25 minutes | Cook: 40 minutes | Total: 60 to 65 minutes 

Yields: 6-8 servings

Mexican soup in a Brookline Cereal Bowl with fresh garnishments.


  • 3 tbsp olive oil
  • 1 medium red onion, chopped
  • 2 cloves garlic, chopped
  • 2 small sweet potatoes, peeled and cut into medium chunks
  • 1 red bell pepper, cut into medium chunks
  • 1 green jalapeno, finely sliced
  • 2 cans (10 oz.) diced tomatoes or 2 jars of tomato pasta sauce
  • 2 tbsp tomato paste
  • 1 can black beans, drained
  • 1 can kidney beans, drained
  • 1 cup corn, frozen or from the can
  • 3 cups low-sodium vegetable broth
  • 1 tbsp chili powder (optional)
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tbsp fresh lime juice
  • 2 tsp maple syrup or brown sugar 
  • 1/2 tsp sea salt plus more to taste


  • 1/4 cup chopped cilantro
  • Jalapeño cheese, shredded
  • Chopped red or green onions
  • Sliced jalapeno peppers 
  • Avocado halves 
  • Lime wedges
  • Corn tortilla chips

This recipe was developed specifically for use with our Brookline Cereal Bowl.


  1. Heat a large pot or dutch oven over medium-high heat. Once hot, add olive oil and onion. Sauté onion for 5 minutes, stirring frequently, until slightly browned. 
  2. Add sweet potatoes, bell pepper and all of the spices (cumin, smoked paprika, salt, sugar, chili powder). Stir to coat potatoes and peppers. Cook for 4 minutes, stirring frequently. 
  3. Add jalapeno, garlic and tomato paste and sauté 1 minute longer.
  4. Add vegetable broth along with diced tomatoes and deglaze the pot. Give everything a good mix and bring the soup to boil, then cover and simmer for 20 mins. 
  5. Add beans and corn and bring to a boil over medium-high, then reduce heat to low and simmer, undisturbed, about 10 minutes. 
  6. Remove from heat, stir in lime juice and top with cilantro, chopped onion, sliced jalapeno and shredded cheese.
  7. Serve hot with tortilla chips, lime wedges and avocado on the side.
  8. Enjoy!

Emerson Creek products featured in this recipe:

Agnieszka (Aga) Bodes is an experienced photographer and recipe developer. She has been professional blogger, creator, and photographer since 2011. Born in Poland and residing in Canada, Aga draws inspiration from the beauty of Mother Nature – using natural light while highlighting freshly foraged fruits, vegetables, and foliage in her light-filled work. Aga first found one of Emerson Creek’s Brown Bag Designs Shortbread Pans at a yard sale in 2020 and was inspired to use it in her photography. Happily, she tagged Emerson Creek Pottery with the photo, and the rest is history. Today, Aga Bodes creates delicious recipes specifically for Emerson Creek Pottery. Learn more about Aga and see some of her creative work on her website,

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