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Smoky Fiesta Soup: A Spicy Mexican-American Fusion Delight

Spicy Southwest Fiesta Soup

Print Recipe
Looking for a comforting yet bold dish that captures the essence of both Mexican and American cuisine? This Spicy Southwest Fiesta Soup is a deliciously smoky, slightly spicy, and incredibly satisfying meal that brings together the best of both worlds.
Course Soup
Cuisine American, Mexican
Keyword Curry, Delicacy
Prep Time 1 hour
Total Time 1 hour
Servings 4 people
Cost $20

Ingredients

  • 400 grams Roma tomatoes chopped
  • 300 grams sweet potatoes peeled and cubed
  • 250 grams sweetcorn kernels
  • 200 grams black beans rinsed and drained
  • 2 red bell peppers chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon chipotle powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 liters vegetable stock
  • 200 grams shredded cheddar cheese
  • 1 avocado thinly sliced
  • fresh cilantro leaves for garnish
  • sour cream for serving

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium heat.
  • Add the chopped onion, bell peppers and garlic and cook until softened.
  • Stir in the chipotle powder, cumin, smoked paprika and cook for 1 minute, or until fragrant.
  • Add the diced sweet potatoes, sweetcorn kernels, black beans, vegetable stock and season with salt and pepper.
  • Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the vegetables are tender.
  • Stir in the shredded cheddar cheese until melted and remove from heat.
  • Serve the soup hot, garnished with avocado slices, cilantro leaves and a dollop of sour cream.

Notes

For a richer flavor, use homemade vegetable stock.
If you don't have chipotle powder, you can substitute with 1 tablespoon of chili powder and 1 teaspoon of smoked paprika.
To make the soup ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat until warmed through.