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Fast Refried Bean Soup Recipe

Fast Refried Bean Soup Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:8 servings


  • 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 chilies
  • 1/4 cup salsa
  • Tortilla chips


  • 1. In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Serve with tortilla chips. Yield: 8 servings (2 quarts).

Nutritional Facts

1 cup: 117 calories, 1g fat (0 saturated fat), 1mg cholesterol, 720mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 5g protein.

Reviews for Fast Refried Bean Soup

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KarenKeefe User ID: 2062961 265618
Reviewed 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!"

JessMess10 User ID: 8378702 226448
Reviewed 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!!!!"

voisincook User ID: 3674287 156535
Reviewed 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."

tramar User ID: 1227142 154046
Reviewed 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!!"

carrie carney User ID: 1551037 170067
Reviewed 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."

StellaB57 User ID: 2559156 133357
Reviewed 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!"

marshelle User ID: 204090 156530
Reviewed 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."

agnes24 User ID: 4430156 98580
Reviewed Aug. 24, 2011

"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."

ladybug810 User ID: 791745 167802
Reviewed Apr. 7, 2011

"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!"

dollargirl User ID: 939213 169614
Reviewed Mar. 26, 2011

"My family loved this, Couldn't be easier to make."

monroehead User ID: 1940599 76999
Reviewed Feb. 22, 2011

"This was warm and hearty. I served with grilled sanwiches for dipping and it was wonderful and quick!"

markjanelle User ID: 168677 154043
Reviewed Mar. 21, 2010

"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!"

KaleandKameron User ID: 3398460 172426
Reviewed Feb. 8, 2010

"I substituted rotell tomatoes for stewed tomatoes.......that made it too spicy so will make again as the recipe calls for."

pepito99 User ID: 3543714 169612
Reviewed Jan. 21, 2010

"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!"

debleblanc User ID: 1408491 172425
Reviewed Oct. 8, 2009

"This soup is great AND Weight Watcher friendly. I've shared at my WW meetings and everyone who has tried it loves it."

ask002 User ID: 1994796 209245
Reviewed Mar. 4, 2009

"This soup is great and so easy to make. I also added some cumin."

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