In less than ten minutes, you can make a healthy vegetarian soup dish, with very little work involved…unless you consider using a can opener work.

This month’s #SoupSaturdaySwappers “Mexican Soup” theme was chosen by Karen of Karen’s Kitchen Stories. I will admit that generally, I am not someone who gravitates towards Mexican-inspired soups due to their spice and tomato content, which almost always leave me feeling as if my stomach is on fire and slowly dying. However, this month I chose to embrace the theme, as well as filling a request for easy-to-prepare meals that are not only nutritious but also don’t make enough food to feed a small army.

Recently, I traveled to Richmond for an extended family affair and was confronted with the realization that there are actually people out there that read this lil’ ol’ blog and man do they ever have their requests and opinions about it. One such request was that it would be really lovely if I could come up with a few quick-to-make, healthy recipes, which also don’t require a single person having to eat the same meal for five days straight. Well, challenge accepted Brenda. You asked and now you have received. And yes, there will be more coming in the future.

Is there something in particular that you would like to see featured here on this blog? Perhaps a special recipe you would like to see made and adapted by me and Brenna? Please comment below with your suggestions, ideas, and recommendations. We look forward to hearing from y’all.

Ingredients:

• 1 (15.5-oz.) Can Butter Beans
• 1(15.5-oz.) Can Small White Beans
• 1 (14.5-oz.) Can Petite Diced Tomatoes
• 1 (4.5-oz.) Can Chopped Green Chiles
• 1 1/2 Cups Vegetable or Chicken Broth or Stock
• 1 Tablespoon Fresh Cilantro, Finely Chopped
• 2 Teaspoons Taco Seasoning
• 1/2 Teaspoon Ground Sea Salt
• Crumbled Queso Fresco

Directions:

• Rinse and drain the canned beans.
• Add all of the ingredients, except for the queso fresco, to a medium saucepan.
• Cook over medium-high heat until heated through.
• Serve topped with crumbled queso fresco and additional cilantro if desired.

Suggestions:

• Rinsing the beans under cold water helps to rid them of added sodium and improve the texture of this soup.
• Use Homemade Taco Seasoning in this recipe. It has less salt than most store-brand versions. If you do use a store-brand version, you may want to leave the added salt in this recipe out.
• You can replace the queso fresco in this dish with grated cheddar if desired.

Improvements:

• Serve with tortilla chips.
• Garnish with a dollop of sour cream or diced avocado.
• CLICK HERE to find more amazing soup, chili, stew, and chowder recipes.

Print

Yum

10-Minute Mexican Bean Soup

Ingredients:

• 1 (15.5-oz.) Can Butter Beans
• 1(15.5-oz.) Can Small White Beans
• 1 (14.5-oz.) Can Petite Diced Tomatoes
• 1 (4.5-oz.) Can Chopped Green Chiles
• 1 1/2 Cups Vegetable or Chicken Broth or Stock
• 1 Tablespoon Fresh Cilantro, Finely Chopped
• 2 Teaspoons Taco Seasoning
• 1/2 Teaspoon Ground Sea Salt
• Crumbled Queso Fresco

Directions:

1. Rinse and drain the canned beans.
2. Add all of the ingredients, except for the queso fresco, to a medium saucepan.
3. Cook over medium-high heat until heated through.
4. Serve topped with crumbled queso fresco and additional cilantro if desired.

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Use this Homemade Taco Seasoning to make this 10-Minute Mexican Bean Soup. Why buy pre-mixed taco seasoning when you can make it at home in just a few minutes? You’ll love having some on hand for any time you feel like adding a little bit of Mexican flavor to your recipes and you’ll also love that it has way less sodium than most store-bought versions. CLICK HERE for the recipe.

TASTE OF HOME FEATURED RECIPE

This “Quick Mexican Bean Soup” recipe has been featured in Taste of Home. CLICK HERE to see the recipe. This recipe was featured in the 2023 Taste of Home “Mexican Flavors” Magazine.

Soup Saturday Swappers is a group of friends who get together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. To join Soup Saturday Swappers you can send an email to wendyklik1517@gmail.com. Visit our Pinterest board to find more great soup and stew recipes.