High Protein Mexican Soup

This spicy soup will warm you up from the inside out! The Mexican spices gives this soup its unique flavour and are great for your health. This veggie-loaded soup is perfect for days where you need a nutrient boost and is also super easy to make! Black beans are extremely high in protein, so this soup will not leave you feeling hungry after. You can add avocado on top for a dose of healthy fats and pairs nicely with the warm flavours. I also like to add crumbled corn chips!

High Protein Mexican Soup
(vegan, gluten free, nut free)

Prep time: 15 minutes | Cook time: 30 minutes | Serving size: 4


  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup organic corn
  • 1 can black beans
  • 2 Tbsp chili powder
  • ½ Tbsp paprika
  • ½ Tbsp crushed red pepper flakes
  • ½ Tbsp dried oregano
  • ½ Tbsp black pepper
  • Himalayan rock salt, to taste
  • 4 cups vegetable broth
  • 2 Tbsp nutritional yeast
  • 1 lime juiced
  • 1 avocado, diced
  • Cilantro for a garnish
  • Organic corn chips *optional


  1. Heat olive oil in a large pot at medium heat. Sauté onions until translucent, roughly 5 minutes.
  2. Add garlic, carrots, celery, peppers and corn and sauté until soft, roughly 5 minutes.
  3. Add black beans, spices, salt to taste and veggie broth. Bring to a boil and then lower and simmer for 20 to 30 minutes. Finally stir in the nutritional yeast and lime juice.
  4. Serve hot topped with cilantro, avocado and crumbled organic corn chips.
Jesse Lane Lee, CNP