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Mexican Bean Soup Recipe
Mexican Bean Soup Recipe photo by Taste of Home

Mexican Bean Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 45 min.
MAKES: 14 servings

Ingredients

  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 4 cups water
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15-1/2 ounces each) hominy, drained
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (4 ounces) chopped green chilies
  • 2 envelopes taco seasoning
  • 1 envelope (1 ounce) original ranch dressing mix
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • Shredded cheddar cheese and sour cream, optional

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.

Directions

  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired. Yield: 14-16 servings (4 quarts).
Originally published as Mexican Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p12

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.

Reviews for Mexican Bean Soup

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 26, 2012

I have already used this recipe many times. However, I halve the ingredients as it makes a lot. This recipe is quick and simple.

MY REVIEW
Reviewed Nov. 13, 2012

The soup was very good. It kind of tasted like the chili we make though. It's good with chips crushed into it; you just have to eat it before the chips get soggy. :)

MY REVIEW
Reviewed Jan. 1, 2012

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 :)

MY REVIEW
Reviewed Oct. 16, 2011

The whole family loved it. I am making it again but kicking up the spice factor a little bit with hot taco seasoning.

MY REVIEW
Reviewed Apr. 7, 2011

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.

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