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

Quick Mexican Bean Soup

(16 ounces) butter beans, rinsed and drained

(15-1/2 ounces) small white beans

(4 ounces) chopped green chiles

cilantro

chili powder

onion powder

vegetable stock

queso fresco and additional cilantro

I am only giving it 3 stars because I think I tweaked it so much it's maybe not the same recipe. First off, I did use butter beans and navy beans, but I mashed them a little bit with my potato masher to give it texture. Second, I had part of a rotisserie chicken in the refrigerator, and I shredded pieces of that and added to the broth. I also added some frozen corn. I like for any Mexican type soup that I eat to have a little heat to it, so I added a little red pepper flakes to taste. All in all, I really like this dish! I just decided to make it mine! ??

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.

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.

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.

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.

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.

quick mexican bean soup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total: 20 minutes

Servings: 4

Cost: $5.43 /serving

Author : Taste of Home

Ingredients

Instructions

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