Mexican bean soup is one of those simple recipes that’s hearty and delicious, and it comes together in very little time, thanks to ingredients found in the pantry. Get ready for a spicy, wonderful meal that takes only 20 minutes to prepare. Enjoy!
Ingredients for Mexican Bean Soup
- Butter beans: The canned butter beans add texture and protein to this tasty soup.
- White or navy beans: White beans or navy beans round out the bean portion of this dish. This recipe calls for canned beans here too.
- Diced tomatoes: The canned diced tomatoes add texture, color and flavor to the soup. The recipe calls for a no-salt-added version, and you’ll add them to the pot without draining them first.
- Green chiles: Canned chopped green chiles add a little zing to this soup.
- Fresh cilantro: Cilantro offers a hint of a tart, slightly peppery flavor to the soup.
- Chili powder: Chili powder adds a smoky flavor to Mexican bean soup.
- Onion powder: Onion powder helps flavor the soup broth.
- Vegetable stock: Vegetable stock serves as the soup base for this easy recipe.
- Queso fresco (optional): A spoonful of queso fresco atop each bowl adds wonderful texture and cheesy goodness to each serving of this soup.
Directions
Step 1: Make the soup
In a large saucepan, place all the ingredients other than the queso, then stir and bring the liquid to a boil. Reduce the heat and simmer, covered, for about 10 minutes, till all the flavors are blended.
Step 2: Garnish and serve
Top each serving with a dollop of queso fresco and additional minced cilantro, as desired.
Mexican Bean Soup Variations
- Add more cilantro: Stir in some fresh cilantro after the soup is done cooking, as the cilantro cooked in the soup loses some of its flavor.
- Spice it up: Diced fresh jalapeno or other hot peppers will add more punch to this soup, if you like your spices on the muy caliente side.
- Bulk it up with shredded pork, beef or chicken: Make this dish even heartier by adding leftover shredded pork, beef or chicken. This soup is a great way to use up those leftovers!
- Add garlic or onions: Minced garlic and/or diced onions pair perfectly with this Mexican white bean soup. Sauteing them beforehand ensures they’ll be thoroughly cooked.
How to Store Mexican Bean Soup
Store the cooled soup in airtight food-storage containers in the refrigerator, where it will keep for up to five days.
Can you freeze Mexican bean soup?
Yes, this Mexican bean soup recipe keeps for up to three months frozen in zippered freezer bags with the air pressed out. Pack the cooled soup in individual portions and freeze the bags flat to stack them; thaw the soup in the refrigerator the night before you want to enjoy it again.  
Mexican Bean Soup Tips
I don’t like cilantro; do I have to use it?
Cilantro is one of those flavors you either love or hate. Feel free to eliminate it if it’s not one of your favorites. Parsley could also be used for a similar look and as a garnish, without the peppery (or, to some people, soapy) cilantro flavor.
Can I use different beans?
Feel free to add or replace any of the beans in this dish; stick to white beans such as cannellini to keep to the “white bean” theme, or use black beans, pinto beans or any other smallish canned bean variety.
Can I use chicken stock or chicken broth?
Yes, chicken stock or broth tastes delicious in this soup as well. If you’d like the dish to stay vegetarian- or vegan-friendly, however, stick with a vegetable broth or stock (and use a vegan queso replacement).
