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This fast and simple dish from Darlene Brenden in Salem, Oregon combines the ease of soup with the heartiness of chili. It’s a perfect filler-upper on nippy afternoons and a great last-minute lunch. If you like it spicier, use medium or hot green chilis instead of mild.
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Quick
Nutritional Facts 1 cup (calculated without chips) equals 117 calories, 1 g fat (trace saturated fat), 1 mg cholesterol, 720 mg sodium, 21 g carbohydrate, 4 g fiber, 5 g protein.
Originally published as Refried Bean Soup in Simple & Delicious September/October 2007, p33
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Reviewed on Oct. 28, 2012 by voisincook
The corn in this recipe adds a sweetness to the soup. In the 2nd time I made this, I added some sauteed peppers and onions as well as some taco seasoning, and my husband and I both enjoyed it.
Reviewed on Aug. 27, 2012 by tramar
I'm so glad I discovered this recipe.It is so adaptable.I used prepared frozen corn I had on hand instead of canned corn and ranch style beans instead of black beans. I also used a 28 oz can of diced tomatoes instead of stewed and omitted the water. Mild bottled green sauce replaced the can of green chiles.I added a teaspoon of taco seasoning and a teaspoon of Worchestershire sauce to balance the flavors. I live in the southwest so the availability of Hispanic foods ins quite varied. Which is why you can adapt this recipe to your individual taste and what you have on hand-Mild or Spicy!!A dollop of sour cream, sliced avacado, and crushed tortillia or corn chips make for a super yummy Southwestern soup!!
I'm so glad I discovered this recipe.
It is so adaptable.
I used prepared frozen corn I had on hand instead of canned corn and ranch style beans instead of black beans. I also used a 28 oz can of diced tomatoes instead of stewed and omitted the water. Mild bottled green sauce replaced the can of green chiles.
I added a teaspoon of taco seasoning and a teaspoon of Worchestershire sauce to balance the flavors. I live in the southwest so the availability of Hispanic foods ins quite varied. Which is why you can adapt this recipe to your individual taste and what you have on hand-Mild or Spicy!!
A dollop of sour cream, sliced avacado, and crushed tortillia or corn chips make for a super yummy Southwestern soup!!
Reviewed on Jun. 12, 2012 by carrie carney
This was good and so super easy. I also added a can of kidney beans in addition to the can of black beans. My four year old had three helpings! Love that it's so healthy.
Reviewed on Jan. 07, 2012 by StellaB57
Delicious! Had all the ingredients on hand - went together quick! I too added about a tsp. of Cumin. This one is a keeper!
Reviewed on Sep. 15, 2011 by marshelle
Made this a couple of days ago. Delicious, easy and comforting. I added 1 tbsp of taco seasoning, and made my own tortilla strips. Using a pizza cutter, cut the corn tortillas in half, cut in skinny strips. Place on a cookie sheet, drizzle with a little oil, sprinkle with a little kosher salt and bake at 350* until golden and crispy, stirring a couple of times during baking. The soup was so fast to put together that it left me with time to do a little something extra. Even so, I had dinner on the table in 30 minutes. Thanks for a great and easy recipe.
Reviewed on Aug. 24, 2011 by agnes24
This is another favorite. I used Rotel and a large can of green chilies but regular beans as that's all I had on hand. It was delicious and a bit spicy, so it was perfect for my taste.
Reviewed on Apr. 07, 2011 by ladybug810
One of my family's all-time favorites. I love that nearly everything comes out of a can, so it comes together very quickly. (I do try to buy the low sodium stuff though--all those canned goods would add up.) Excellent!
Reviewed on Mar. 26, 2011 by dollargirl
My family loved this, Couldn't be easier to make.
Reviewed on Feb. 22, 2011 by monroehead
This was warm and hearty. I served with grilled sanwiches for dipping and it was wonderful and quick!
Reviewed on Mar. 21, 2010 by markjanelle
I was surprised by how much I liked this recipe. It was so nice to have everything already in my pantry. I didn't use spicy refried beans, just plain, but I did need to add some flavor in so I used cumin and chili powder. I think a little jalapeno would be great or use spicy salsa for a bit more flavor. I also added a second can of black beans, one just didn't seem like enough. It's a great starter recipe--be creative!
Reviewed on Feb. 08, 2010 by KaleandKameron
I substituted rotell tomatoes for stewed tomatoes.......that made it too spicy so will make again as the recipe calls for.
Reviewed on Jan. 21, 2010 by pepito99
This is about as easy as it gets! I did not have stewed tomatoes so used a can of regular diced instead and it was just fine. Even my 3 year old thought it was yummy!
Reviewed on Oct. 08, 2009 by debleblanc
This soup is great AND Weight Watcher friendly. I've shared at my WW meetings and everyone who has tried it loves it.
Reviewed on Mar. 04, 2009 by ask002
This soup is great and so easy to make. I also added some cumin.
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