Southwest Fish Soup
This Southwest-inspired soup is packed with tender bites of mahi mahi, carrots, spinach, juicy beefsteaks tomatoes, and black beans. Garnishes of Monterey jack cheese and cilantro are the perfect finishing touches.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
4 2 oz
Beefsteak tomato
2 1 Whole
Spinach (Organic)
4 2 oz
Cilantro (Organic)
0.5 0.25 oz
Protein & more
Black beans
1 0.5 Can
Montery Jack Cheese
1 0.5 cup
Corn tortillas
1 0.5 Package
Mahi Mahi
1 0.5 lb
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Cumin powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Cloves
1/8 0.065 teaspoon
Sage, ground
1/8 0.065 teaspoon
Prep ahead (optional)
a. Chop spinach bite-sized or leave whole. b. Rough chop beefsteak tomatoes, reserving juices. c. ¼” dice yellow onion. d. Peel carrots; cut ¼”-thick coins or dice. e. Mince garlic. f. Rough chop cilantro leaves and stems.
Instructions
1
Cook mahi mahi:
a. Chop mahi mahi into ½-1” pieces. Season with ½ tsp salt and half of the Southwest spice mix.
b. In a large saucepan or dutch oven over medium-high heat, add 1 tbsp olive oil. Add mahi mahi. Cook until caramelized, 2-3 minutes. Remove from pan. Fish will not be cooked through at this time.
2
Cook soup:
a. In the same pan over medium-high heat, add 1 tbsp olive oil. Add yellow onion (¼” dice), garlic (mince), carrots (¼”-thick coins or dice), and ½ tsp salt. Cook until onion is translucent, 2-3 minutes.
b. Add beefsteak tomatoes with juices (rough chop) and remaining Southwest spice mix. Stir to combine.
c. Add 5 cups water (2½ cups for 2-person portion). Cover and bring to a boil. Immediately reduce heat to medium.
d. Add mahi mahi and black beans (drain and rinse). Cook until fish is opaque throughout and carrots are fork-tender, 10-12 minutes. Remove from heat.
e. Stir in spinach (chop bite-sized or leave whole).
3
Serve:
a. In a small sauté pan over high heat, warm corn tortillas until brown spots appear, 1-2 minutes. Transfer to tortilla warmer or foil to keep warm.
b. Divide soup among bowls. Garnish with Monterey jack cheese and cilantro (rough chop stems and leaves). Serve corn tortillas alongside for dipping.
Chef's notes
For vegetarians, this soup can take on a variety of vegetables to add heft — sweet potatoes would be our first choice.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX