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For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Nutritional Facts 1 serving (1 cup) equals 219 calories, 6 g fat (3 g saturated fat), 32 mg cholesterol, 1,251 mg sodium, 26 g carbohydrate, 5 g fiber, 16 g protein.
Originally published as Mexican Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p12
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Reviewed on Jan. 01, 2012 by darowan07
prett yyummy i didnt add the cayenne because it was already pretty spicy for my little boys to handle. I also used ground turkey and loved the blend of flavors. id call it mexican chili - thats pretty much what it is :)
Reviewed on Oct. 16, 2011 by Whichy
The whole family loved it. I am making it again but kicking up the spice factor a little bit with hot taco seasoning.
Reviewed on Apr. 07, 2011 by Lizzard Belly
Awesome Recipe, I make this for my Customers at Work everynow and then, they love it and it is requested. We add Black beans, Pinto Beans and Regular corn. I am going to try it with Black olives at Home. Love IT.
Reviewed on Oct. 12, 2010 by pi2578
I also used corn instead of hominy, red beans instead of kidney beans, and homemade taco seasoning. It was wonderful.
Reviewed on Apr. 11, 2010 by kellyannm
Very tastey. I used low sodium tomatoes, and reduced sodium taco seasoning and the taste was still very good.
Reviewed on Jul. 10, 2009 by CatherineBennet
This is the best bean soup recipe I have ever had. I use it for filling burritos as well. I have substituted corn for hominy and used different kinds of beans. Still a hit. It is a main staple around here.
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