This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. —Darlene Brenden, Salem, Oregon

Fast Refried Bean Soup

(16 ounces) spicy fat-free refried beans

(15-1/4 ounces) whole kernel corn, drained

(15 ounces) black beans, rinsed and drained

(14-1/2 ounces) chicken broth

water

(4 ounces) chopped green chiles

salsa

Tortilla chips

So easy to make and so delicious! We added a dollop of sour cream and some shredded cheddar cheese to each bowl before serving. Served with warm cheddar biscuits. A warm, comforting dinner on a crisp autumn evening. Perfect!
Will definitely be a new family favorite recipe! Economical, easy to make and delicious make this recipe a winner in my book!

We really enjoyed this and it is so easy to make.  I didn't have spicy refried beans so I just used regular.  We added some cooked chicken towards the end and shredded Mexican cheese blend in each bowl as we served it.  This is definitely a keeper.

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!

I have never really been a fan of beans but I like this soup.  Didn't use the black beans but other than that pretty much followed the recipe. Then topped it with the chips and lots of cheese. Even I liked it and it was easy and cheap to make.

Ok, I first wanted to make this due to my fixed economic situation Plus, I had my Great Value WallMart canned goods right in my little pantry. Oh man, I did not know it would turn out to be one of my fav healthy soups.  This is a go to now and my hubby loved it as well.  I prefer using Italian spiced stewed/chopped canned tomatoes.  I added some minced onion, cumin, and some leftover salso packets from Taco Bell.   The corn made it rock and roll and onc e I sprinkled it with cheese and some crunched up tortillas...let me tell ya, us old farts went to town.   :)  Make this soup your own and adjust as you like is my advice  :)

Needed to use up some Refried beans, and this was perfect! Loved the addition of cumin.

Don't drain the corn, skip the water!!  Adds nice additional flavor!!

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.

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.

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!

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!

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!!

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!!!!

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!

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!

Delicious! Had all the ingredients on hand - went together quick! I too added about a tsp. of Cumin. This one is a keeper!

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

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

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

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

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.

fast refried bean soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 5

Author : Taste of Home

Ingredients

Instructions

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