This Mexican bean soup recipe is a quick and easy meatless dinner idea that is packed with flavor. It combines two variety of beans, simple spices, and the option to add your favorite toppings!
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 9
Author: Lydia @ ThriftyFrugalMom.com
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Ingredients
2tbsp.oil
1onion, diced
4garlic cloves, minced
1 1/2tsp.cumin
1tsp.oregano
1tsp.salt
2tsp.chili powder
¼tsp.red pepper flakesoptional
1(11 oz.-15.25) can whole kernel corn, drained
2(14.5 oz.) cans diced tomatoes, undrained
2(15-15.5 oz.) cansblack beans, drained
2(15.5 oz.) cans kidney beans, drained
4cupschicken broth
TOPPINGS- add when serving
corn or tortilla chips
sour cream or plain yogurt
chopped fresh cilantrooptional
Instructions
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.
Notes
Garlic Powder|Granulated Garlic: 1/2 tsp. garlic powder or 1 tsp. granulated garlic can be substituted for the garlic cloves. The flavor isn't quite as good, but it is still tasty.Crockpot Instructions: Add all the soup ingredients to Crockpot. Cook on low for 7-8 hours or high for 4-5 hours. Serve with desired toppings.