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Mexican Bean Soup Recipe
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Mexican Bean Soup Recipe

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4.5 9 9
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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.
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 beef
  • 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 cup: 219 calories, 6g fat (3g saturated fat), 32mg cholesterol, 1251mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 16g 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


Reviews for Mexican Bean Soup

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
AshleyNicole1990 43169
Reviewed Nov. 21, 2014

"Ive been making this for a while now and the family LOVES it. The taco seasoning makes it perfect..... great job."

MY REVIEW
SFerguson07 18962
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
watermelonmuffin 47819
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
darowan07 46365
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
Whichy 47815
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
Lizzard Belly 20875
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."

MY REVIEW
pi2578 17697
Reviewed Oct. 12, 2010

"I also used corn instead of hominy, red beans instead of kidney beans, and homemade taco seasoning. It was wonderful."

MY REVIEW
kellyannm 21356
Reviewed Apr. 11, 2010

"Very tastey. I used low sodium tomatoes, and reduced sodium taco seasoning and the taste was still very good."

MY REVIEW
CatherineBennet 19358
Reviewed Jul. 10, 2009

"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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