Best Mexican Fiesta Bean Soup Recipes

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MEXICAN FIESTA SOUP



Mexican Fiesta Soup image

Dinner so easy, it's almost cheating! Mexican Fiesta Soup takes just minutes to throw together and is ready in under 30 minutes. Packed with flavor and filling ingredients like chicken, black beans, salsa and more. You'll love it for a busy weeknight meal!

Provided by Jenna Owens

Categories     Soup

Time 15m

Number Of Ingredients 6

1 cup chunky salsa
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 cup cooked chicken or turkey, cut into chunks or shredded
1 cup chicken broth
Sour cream to garnish

Steps:

  • In a large saucepan, combine salsa, beans, corn, chicken or turkey and broth. Bring to a boil over medium high heat.
  • Reduce heat and simmer 5 minutes.
  • Garnish with sour cream.

Nutrition Facts : Calories 254 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 8 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 249 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MEXICAN FIESTA BEAN SOUP



Mexican Fiesta Bean Soup image

One of my favorite cold weather soups. It has just enough kick to really warm you up when the weather chills you to the bone.

Provided by Raw Chef

Categories     One Dish Meal

Time 35m

Yield 4 cups, 3-5 serving(s)

Number Of Ingredients 13

4 slices bacon, diced
3/4 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
1 (4 ounce) can chopped green chilies
1 (16 ounce) can refried beans
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 (14 1/2 ounce) can chicken broth
10 drops Tabasco sauce (or to taste)
shredded cheddar cheese (garnish)
tortilla chips (garnish)
sour cream (garnish)

Steps:

  • Cook bacon in saucepan until crisp.
  • Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
  • Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes.
  • Serve in bowls and top with cheese, chips, and sour cream.

Nutrition Facts : Calories 342.1, Fat 16.6, SaturatedFat 5.5, Cholesterol 32.6, Sodium 1199.7, Carbohydrate 33.2, Fiber 9.7, Sugar 4.9, Protein 16.2

QUICK MEXICAN BEAN SOUP



Quick Mexican Bean Soup image

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

Categories     Dinner     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

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

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.

FAST FIESTA SOUP



Fast Fiesta Soup image

"This spicy soup was served at a very elegant lunch, and the hostess was deluged with requests for the recipe," reports Patricia White of Monrovia, California. The colorful combination is a snap to throw together...just open the cans and heat.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 cans (10 ounces each) diced tomatoes and green chilies
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) black beans, rinsed and drained
Shredded cheddar cheese and sour cream, optional

Steps:

  • In a large saucepan, combine the tomatoes, corn and beans; heat through. Garnish serving with cheese and sour cream if desired.

Nutrition Facts : Calories 210 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 576mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 10g fiber), Protein 10g protein. Diabetic Exchanges

MEXICAN FIESTA SOUP



Mexican Fiesta Soup image

Looking for a new way to use leftover turkey? Try this tasty recipe. Recipe taken from Glad/Butterball Turkey ad in Good Housekeeping.

Provided by cassie_bess

Categories     Poultry

Time P10DT5m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup chunky salsa, with chipotle
1 (15 ounce) can black beans (drained and rinsed)
1 cup frozen whole kernel corn
1 cup chopped cooked turkey
1 (14 1/2 ounce) can chicken broth
sour cream (for garnish) (optional)
cilantro (for garnish) (optional)

Steps:

  • In large saucepan combine salsa, black beans, corn, turkey and broth.
  • Bring to a boil over medium-high heat.
  • Reduce heat and simmer 5 minutes.
  • Garnish each serving with sour cream and cilantro.

MEXICAN BEAN SOUP



Mexican Bean Soup image

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

2 pounds ground beef
1 medium onion, chopped
4 cups water
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hominy, drained
2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (16 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies
2 envelopes taco seasoning
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

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.

FIESTA REFRIED BEAN SOUP



Fiesta Refried Bean Soup image

This hearty soup is great for those cold winter days or as a side for Mexican fare.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 4

Number Of Ingredients 12

4 strips bacon
¾ cup chopped onion
¾ cup chopped celery
1 (16 ounce) can refried beans
½ teaspoon dried oregano
¼ teaspoon chili powder
⅛ teaspoon garlic powder
1 (14.5 ounce) can Swanson® Chicken Broth
¼ cup prepared salsa, hot or mild
1 tablespoon chopped cilantro
½ cup Mexican cheese blend, shredded
4 ounces tortilla strips

Steps:

  • Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
  • Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
  • Garnish with cilantro and cheese. Serve with tortilla strips.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g

MEXICAN BEAN STEW ("FRIJOLES DE LA OLLA")



Mexican Bean Stew (

Provided by Marcela Valladolid

Time 2h5m

Yield 8 servings

Number Of Ingredients 6

3 cups dried pinto beans
4 garlic cloves, peeled and mashed
1/4 large onion
2 bay leaves
Salt and freshly ground black pepper
Mexican crema or sour cream, chopped fresh cilantro leaves, finely chopped white onion, for serving

Steps:

  • Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
  • Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

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