This Mexican bean soup recipe is an easy, meatless 30-minute dinner idea that is packed with flavor. It combines two varieties of beans, simple spices, and the option to add your favorite toppings!
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Eating at least one meatless meal a week is an easy thing that we do to help keep our grocery costs down. So I’m always looking for new recipe ideas to add to my meatless recipe collection!
This bean soup is one that I started making a couple of years ago and not only is it super quick and easy but we also find that it is quite hearty and filling too!
Why We Love This Recipe
- One Pot Meal. It’s super easy to make and there are barely any dishes to clean up afterward, which is always a win!
- Simple Ingredients. You probably already have all of these ingredients in your kitchen!
- Budget Friendly. Because it’s a meatless soup, it’s very inexpensive to make.
- Makes a Big Batch. I love that I can cook once and then enjoy leftovers for easy lunches or another dinner later in the week.
30-Minute Mexican Bean Soup Ingredients
- Oil. I typically use coconut oil, olive oil or canola oil, but any cooking oil will do the job.
- Onion. Whatever variety you have on hand.
- Garlic Cloves. Fresh minced cloves add a ton of flavor, but garlic powder or granulated garlic can also be used.
- Cumin, Oregano, Salt.
- Chili Powder. I always use mild but if you like some heat, feel free to use hot chili powder.
- Red Pepper Flakes. This is optional and I recommend only using 1/4 teaspoon unless you enjoy your food spicy.
- Corn. I use canned corn but frozen or even fresh corn also works well.
- Diced Tomatoes. Remember to not drain the juice as this adds more flavor to the soup!
- Black Beans. You can also use pinto beans instead.
- Kidney Beans. Red beans can be substituted if preferred.
- Chicken Broth. You could also substitute vegetable broth if you’d like.
- Topping Ideas. When serving, this soup goes great with tortilla or corn chips, Greek yogurt or sour cream, and a sprinkle of fresh cilantro.
How to Make This Easy Mexican Soup Recipe
STEP 1: In a large stock pot, saute the onion until soft, adding the garlic for the last few minutes.
STEP 2: Add the remaining ingredients and bring to a boil.
STEP 3: Reduce the heat to low. Cover and simmer for 10 to 15 minutes.
STEP 4: Ladle into bowls and top with chips, sour cream, and cilantro if desired.
Helpful Tips and Variations
- Storing. Keep leftover bean soup in an airtight container in the refrigerator for up to 5 days.
- Freezing. Mexican bean soup is excellent for freezing and reheating. Transfer the cooled soup to a freezer-safe container or bag. Freeze for up to 2 months. To use, thaw overnight and then heat. Or place frozen soup directly into a pot and heat over low heat until warmed throughout.
- Add Meat. If you prefer meat in your soups you can brown ground beef, ground turkey, or ground chicken with the onion. Feel free to add in leftover shredded chicken or rotisserie chicken as well.
- Crockpot Instructions. Combine all of the ingredients in the slow cooker. Cook for 4-5 hours on high or 7-8 hours on low.
More Recipes You’ll Love:
- Easy Mexican Rice Bowls
- Salsa Ranch Chicken Wraps
- Easy John Wayne Casserole
- Crockpot Tamale Pie
- Instant Pot Refried Beans
Homemade Mexican Bean Soup Recipe
- 2 tbsp. oil
- 1 onion, diced
- 4 garlic cloves, minced
- 1 1/2 tsp. cumin
- 1 tsp. oregano
- 1 tsp. salt
- 2 tsp. chili powder
- ¼ tsp. red pepper flakes optional
- 1 (11 oz.) can whole kernel corn, drained
- 2 (14.5 oz.) cans diced tomatoes, undrained
- 2 (15.5 oz.) cans black beans, drained
- 2 (15.5 oz.) cans kidney beans, drained
- 4 cups chicken broth
TOPPINGS- add when serving
- corn or tortilla chips
- sour cream or plain yogurt
- chopped fresh cilantro optional
- In a large soup pot, saute onion in oil until soft, then add the garlic and continue sauteing for a few more minutes.
- Stir in the remaining ingredients and bring to a boil.
- Reduce heat. Cover and simmer 10 to 15 minutes.
- Serve topped with corn chips, sour cream and if desired, fresh cilantro.