Quick Mexican Bean Soup

Name: Quick Mexican Bean Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Ingredients: 1 can (16 ounces) butter beans, rinsed and drained; 1 can (15-1/2 ounces) small white beans or navy beans, rinsed and drained; 1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained; 1 can (4 ounces) chopped green chiles; 1 tablespoon minced fresh cilantro; 1-1/2 teaspoons chili powder; 1/2 teaspoon onion powder; 1-1/2 cups vegetable stock; Crumbled queso fresco and additional cilantro, optional

It never hurts to have a few meals you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chilies and chili powder give it some oomph. —Colleen Delawder, Herndon, Virginia

Ingredients

1 can (16 ounces) butter beans, rinsed and drained
1 can (15-1/2 ounces) small white beans or navy beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 tablespoon minced fresh cilantro
1-1/2 teaspoons chili powder
1/2 teaspoon onion powder
1-1/2 cups vegetable stock
Crumbled queso fresco and additional cilantro, optional

Directions

In a large saucepan, combine first eight ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with cheese and additional cilantro.

Nutrition Facts

1-1/3 cups: 214 calories, 1g fat (0 saturated fat), 0 cholesterol, 893mg sodium, 45g carbohydrate (4g sugars, 12g fiber), 14g protein.

Originally published as 10-Minute Mexican Bean Soup in Simple & Delicious December/January 2018

Reviews

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Average Rating:

Jennifer

Oct 21, 2018

Strength: easy and healthy. Modifications: I used 4 cups vegetable broth, I pureed the mix with a submersion blender before adding fire roasted corn. I wish I pureed it more as it is thin unless you do so.
Lynda1111

Jul 25, 2018

I liked this. It was quick
DuckyD

May 9, 2018

This was a good-tasting soup. My son plans to take it to work tomorrow. I recommend it to anyone less than 70. I will be 71 next month, that is, if I don't eat anymore of this soup.
newgrandma

Mar 19, 2018

A very quick soup - but delicious and filling - and good for you! Even my husband, who is not such a big bean eater, thought it was very good. I used dehydrated onions since I did not have onion powder. And because my husband does not care for the size of butter beans, I chopped them up before adding them. I think it made the soup a little thicker/creamier.
BellaTerra66

Mar 10, 2018

I agree with ms11145: you can use just about any beans -- chili or kidney or pinto. I hate butter beans. :-) I also put grated cheddar cheese on top.
ms11145

Jan 15, 2018

Since I didn't have butter beans, I used a can of chili beans. I also added a can of mexicorn for added taste and texture. I made this in the IP and used the soup/chili function with 0 minutes. Wonderful.