Fast Refried Bean Soup
Total TimePrep/Total Time: 25 min.
Makes8 servings (2 quarts)
- 1 can (16 ounces) spicy fat-free refried beans
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) chicken broth
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1/2 cup water
- 1 can (4 ounces) chopped green chiles
- 1/4 cup salsa
- Tortilla chips
- In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.
Nutrition Facts1 cup: 117 calories, 1g fat (0 saturated fat), 1mg cholesterol, 720mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 5g protein.
Oct 7, 2019
Very GOOD Soup!
Jun 14, 2019
This soup was so good, I created an account to this site just so I can tell everyone how good it is!! I actually opened myself up to the emails and spam just for this soup. If that doesn't speak volumes, nothing will. Ok, I followed the recipe with the following changes (aka didn't have/want it): No diced tomatoes and didn't add the extra water (I like it thicker). I did have some grape tomatoes and cilantro, so when I served it, I put a scoop of chopped grape tomatoes on top with a heavy sprinkle of cilantro. Amazing!
Jan 29, 2019
Don't drain the corn, skip the water!! Adds nice additional flavor!!
May 6, 2017
This recipe caught my eye because of the low calorie content. Made a double batch and took it for lunch all week. Simple and tasty!
May 17, 2015
I made this for my family of 5 on a very tight budget so I had to use what I had in the house already... I used one can of re-fried beans, two cans of Diced Tomatoes (not drained), two cans of Kiddney Beans (not drained) and one can of Black Beans (not drained). I didn't have any canned corn but I had some corn on the cob so I cooked that up and cut the corn off..... I added Chilie Top Raman; one bag for each person, the flavor packets from all the packages was enough seasoning to season the whole pot of soup. I also cooked up some ground Sausage that was in the freezer and added to it.... My family loved it!!!!
Oct 28, 2012
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.
Aug 27, 2012
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!!
Jun 12, 2012
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.
Jan 7, 2012
Delicious! Had all the ingredients on hand - went together quick! I too added about a tsp. of Cumin. This one is a keeper!
Sep 15, 2011
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.