Mexistrone Soup

Mexistrone Soup

A colorful spicy soup with a Southwestern flair.


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Serves: 6 person(s) Change

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

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe


  • 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)


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.


*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.

Thanks to American Institute for Cancer Research

Nutritional Info (per serving)

CALORIES 167 cals
Kilojoules 699 kJ
Fat 3.0 g
Saturated Fat 0.4 g
Cholesterol 0 mg
Sodium 610 mg
Carbohydrates 29.0 g
Fiber 8.0 g
Total Sugars 9.0 g
Protein 7.0 g
Calcium 61.0 mg
Note: A dash indicates no data is available.