Best Tex Mex Bean Soup Recipes

Tex-Mex Bean Soup with Rice image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 clove garlic, chopped
3/4 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15-ounce can diced tomatoes with green chiles
1 15-ounce can no-salt-added black beans, drained and rinsed
1 15-ounce can no-salt-added pinto beans (do not drain)
1 1/2 cups cooked brown rice, thawed if frozen
1/2 cup fresh cilantro, roughly chopped
8 corn tortillas
1/2 cup shredded low-fat cheddar cheese (about 2 ounces)

Steps:

Heat the olive oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 5 minutes. Add the garlic, cumin, 1/4 teaspoon salt and a few grinds of pepper; cook until lightly toasted, about 1 minute. Add the tomatoes, black beans, pinto beans and 6 cups water. Bring to a boil, then reduce the heat to medium and stir. Simmer until slightly thickened, about 15 minutes.
Remove 1/2 cup of the bean mixture to a bowl using a slotted spoon; mash with a fork, then return to the pot along with the rice and 1/4 cup cilantro. Cook until the soup thickens, about 5 more minutes. Season with salt and pepper. Warm the tortillas in a dry skillet or wrap in damp paper towels and microwave; wrap in foil to keep warm.
Top each serving of soup with the cheese and the remaining 1/4 cup cilantro. Serve with the warm tortillas.

Tex-Mex Bean Soup image

Provided by SarahLikesToCook

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped
1/4 red bell pepper, chopped
2 cups chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can red beans, drained and rinsed
1/2 teaspoon cumin
salt, to taste
1 1/2 tablespoons cornstarch, plus 1 1/2 tablespoons cold water
6 teaspoons herdez chipotle salsa (to taste)

Steps:

In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
Add chicken broth and bring to a simmer. Simmer for 10 minutes.
Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit.
Add the rest of the beans and heat through.
Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons.
Salt to taste.
You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!

Nutrition Facts : Calories 315.1, Fat 5.2, SaturatedFat 0.9, Sodium 441, Carbohydrate 49.4, Fiber 14.5, Sugar 2.4, Protein 19.2