Best Claires Mexican Bean Soup Recipes
CLAIRE'S MEXICAN BEAN SOUP
This is a super easy soup to make. It is mild and delicious using refried beans. It is even better the next day so a great make ahead meal to reheat.
Provided by Vicki in CT
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 2 quart sauce pan cook bacon until crisp. Add onion, celery, and garlic. Cook covered over low heat stirring occasionally for 10 minutes.
- Add remaining ingredients. Bring to boil. When heated through, serve in bowls and top with cheese. Serve with chips.
Nutrition Facts : Calories 255.3, Fat 12.4, SaturatedFat 4.1, Cholesterol 24.5, Sodium 869.8, Carbohydrate 24.9, Fiber 7.3, Sugar 3.7, Protein 12
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
Provided by Taste of Home
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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 : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 893mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.
MEXICAN BEAN SOUP
Make and share this Mexican Bean Soup recipe from Food.com.
Provided by Cindi Waite
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Spray the bottom of a soup pot with cooking spray and cook chicken breast.
- Cut in small chunks and set aside.
- Melt butter in bottom of soup pot and saute onion, carrots, and zucchini until tender.
- Add remaining ingredients and simmer.
- Serve with a warm tortilla and your choice of toppings such as; cheese, salsa, cilanto, jalepinos,& avacados.
Nutrition Facts : Calories 245.4, Fat 10.5, SaturatedFat 5, Cholesterol 38.5, Sodium 933.9, Carbohydrate 21.1, Fiber 6.8, Sugar 4.1, Protein 16.9
MEXICAN BEAN SOUP
Make and share this Mexican Bean Soup recipe from Food.com.
Provided by jazmine9293
Categories Stew
Time 4h30m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- 1.) In a medium pot put 1/2 lb of pinto beans along with water and boil on high for 4 hours or untill soft adding more water as needed.
- 2.)Mean While slice bacon into small peices, cube winners and canadian bacon into small cubes. (Do so ones beans are almost cooked) Slice vegtables small(tomatoe,Jalapeno,onion and cilantro ) and set aside.
- 3.) In a large pan fry bacon untill medium brown and put bacon and bacon fat along with boiling beans.Now reduce pot to low.
- 4.) On same pan where bacon was sauted add winners and canadian bacon. Fry untill brown.
- 5.) Now add winners and canadian bacon to pot along with vegtables and seasoning and put heat on high for five minutes.
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
~ SO EASY MEXICAN BEAN SOUP ~ CASSIES
Another concoction of mine that turned out as good as I had imagined. So flavorful and heart warming. Hit the spot! This soup is so quick & easy, if in a pinch for time and you like Mexican flavors, try this soup. Yum! Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 30m
Number Of Ingredients 14
Steps:
- 1. Brown and crumble sausage as it cooks. Drain and set aside. In a dutch oven, over medium heat- add oil. When hot, add onion and garlic and cook until tender, stirring often. Stir in flour, taco seasoning, red pepper, chili powder, cumin, garlic pepper. Stir for 1 minute then gradually whisk in the milk. Blend well, then add chicken broth, corn, chiles and beans.
- 2. Bring to a boil, then simmer for 15 to 20 minutes, stirring occasionally. The last 5 minutes, add the sausage and taste to see if needs salt.
- 3. Ladle into serving bowls and top as desired. Delicious!
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