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Quick Mexican Bean Soup

It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. —Colleen Delawder, Herndon, Virginia
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    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
  • Optional: Crumbled queso fresco and additional cilantro

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.

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