Healthy Mexican Soup

A spicy Mexican soup with hidden healthy ingredients. Very easy to adapt and personalize! The pasta, tofu, and wheat germ are optional, but they add a lot of health benefits! It's hard to go wrong with this recipe. If you have a little more or a little less of certain items, dump them all together and see what you think!
Course Entree, Main Course, Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 313kcal


  • 1 28 ounce) can diced tomatoes, undrained
  • 2 cups water
  • 1 (15.5 ounce) can kidney beans
  • 1 cup frozen corn, or more to taste
  • 1 up whole wheat rotini pasta
  • 2  slices medium-firm tofu, cubed
  • 1/4 cup wheat germ, or more to taste
  • 1 dash hot pepper sauce (such as Tabasco®), or to taste
  • 1/2 cup Pace® medium salsa


  • Combine diced tomatoes, water, kidney beans, corn, rotini, tofu, wheat germ, hot pepper sauce, and salsa in a pot; bring to a boil, reduce heat, and simmer until rotini are tender, about 20 minutes. Optional: Dress it up a little with a teaspoon of sour cream, cilantro leaves, and a sprinkle of grated cheddar. Yum!


Calories: 313kcal | Carbohydrates: 58g | Protein: 17g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 598mg | Potassium: 612mg | Fiber: 13g | Calcium: 215mg | Iron: 7mg

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