Mexistrone Soup 

---

Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 15 mins
Extra Time: 1 hr (if pre-cooking dry beans)

A colorful spicy soup with a Southwestern flair.

Ingredients:

1 Tbsp canola oil

1 medium onion, diced

1 carrot, sliced

1 large garlic clove, finely chopped

1 small zucchini, halved lengthwise and sliced

1 cup free yellow corn (no salt added), frozen or canned, rinsed and drained

1 cup cooked black beans, rinsed and drained

1 cup cooked pinto beans, rinsed and drained

1 can (14.5 oz) stewed tomatoes with jalapeños (reserve the liquid)

2 tsp dried oregano

1 tsp dried basil

1 1/2 cup spicy tomato juice

1 freshly ground black pepper, to taste

1 cup corn chips, lightly crushed, for garnish (optional)

Directions:

Heat the oil in a medium Dutch oven over medium-high heat. Sauté onion and carrot for 3 minutes. Add garlic and squash. Cook, stirring, 2 minutes.

Add corn, black and pinto beans, stewed tomatoes with their liquid, oregano and basil. Pour in juice, and 1/2 cup water. Bring mixture to a boil and simmer 5 minutes. Season to taste with pepper and garnish with corn chips, if using.

Soup can be made ahead and refrigerated for up to 2 days.

Variations:

*As a substitute for stewed tomatoes with jalapeños, sauté a finely chopped fresh jalapeño pepper in with the other vegetable ingredients.

Note: Nutrition information includes the corn chips.

Author:

American Institute for Cancer Research
America Institute for Cancer Research