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5 from 9 votes

Homemade Mexican Bean Soup Recipe

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 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American, Mexican
Servings: 9
Author: Lydia @ ThriftyFrugalMom.com

Ingredients

  • 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.-15.25) can whole kernel corn, drained
  • 2 (14.5 oz.) cans diced tomatoes, undrained
  • 2 (15-15.5 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

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.