Best 16 Mexican Bean Soup Recipes

MEXICAN BEAN SOUP

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.

MEXICAN BEAN SOUP WITH CHICKEN

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.
• Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.
• Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.

QUICK MEXICAN BEAN SOUP

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.

EASY MEXICAN CHICKEN/BLACK BEAN SOUP

Steps:

• In large pot, bring salsa and broth to a boil.
• Add cooked chicken, beans, 1/2 cup cilantro, onion, bell pepper, spices and uncooked instant rice.
• Cover, reduce heat and simmer 4-5 minutes.
• Remove from heat, add juice from one lime.
• Offer shredded cheese, lime quarters, chopped cilantro and cubed avocado as garnishes.
• Serve with tortilla chips.

MEXICAN BEAN SOUP

Steps:

• 1.) In a medium pot put 1/2 lb of pinto beans along with water and boil on high for 4 hours or untill soft adding more water as needed.
• 2.)Mean While slice bacon into small peices, cube winners and canadian bacon into small cubes. (Do so ones beans are almost cooked) Slice vegtables small(tomatoe,Jalapeno,onion and cilantro ) and set aside.
• 3.) In a large pan fry bacon untill medium brown and put bacon and bacon fat along with boiling beans.Now reduce pot to low.
• 4.) On same pan where bacon was sauted add winners and canadian bacon. Fry untill brown.
• 5.) Now add winners and canadian bacon to pot along with vegtables and seasoning and put heat on high for five minutes.

MEXICAN TOMATO-BEAN SOUP WITH CORN DUMPLINGS

Steps:

• To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat.
• Add onion; saute 3 minutes or until tender.
• Add chili powder and garlic; saute 30 seconds.
• Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes.
• To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl.
• Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry).
• Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float.
• Stir in cilantro and juice.
• Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.

MEXICAN BLACK BEAN CHICKEN SOUP

Steps:

• Place a large pot over medium heat, add EVOO. Add the onions, garlic and season with coriander, cumin, salt and freshly ground black pepper. Cook until softened, about 8-10 minutes.
• Add the Rotel, chicken stock corn and black beans (you can substitute chili beans if you do not like black beans) to the pot and bring to a bubble.
• While the mixture is coming to a bubble, place the tortilla chips (reserving a handful for garnish) in a food processor and pulse to grind, or in a resealable plastic bag and crush with a rolling pin or empty wine bottle. You should have about 1 cups of ground chips. Add the ground chips to the mixture and cook for 10 minutes.
• When ready to serve, add the chopped, cooked chicken to the pot along with 1/2 to 3/4 cup of cilantro and the lime juice, and cook 2-3 more minutes, until the chicken is heated through.
• To serve, ladle the tortilla chicken stew into a bowl and garnish with some of the reserved tortilla chips and some cheddar cheese.

MEXICAN BEAN AND TORTILLA SOUP (SOPA TARASCA)

Steps:

• Heat 2 tablespoons oil in a skillet over medium-low heat. Cook pasilla chiles until light brown, being careful not to burn them, 1 to 2 minutes. Transfer chiles to a plate. Increase skillet heat to medium-high; cook tortillas in the same oil until crisp and golden brown, about 3 minutes. Remove from skillet.
• Wipe out skillet and place back over medium-high heat. Add tomato and serrano peppers. Roast in the dry skillet, turning occasionally, until skin is charred and flesh is soft, 8 to 12 minutes. Let cool briefly. Peel tomatoes and place in a blender along with serrano peppers. Add water and blend until smooth.
• Heat remaining 1 tablespoon oil in a saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Pour in the tomato mixture; cook until thickened, about 5 minutes.
• Pour beans into the blender; process until smooth. Add to the saucepan with the tomato mixture. Add oregano and season with salt. Bring soup to a simmer until beans are heated through, about 5 minutes. Garnish soup with the toasted pasilla chile, tortilla strips, and Cotija cheese.

MEXICAN BEAN BARLEY SOUP

Steps:

• In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.

VEGAN MEXICAN BLACK BEAN AND CABBAGE SOUP

Steps:

• Heat olive oil in a large pot. Add onion, carrot, celery and potatoes and cook, stirring, over medium heat for 10 minutes, till they begin to soften. Add garlic and red pepper, and cook 3 more minutes.
• Add tomatoes, cabbage, black beans and spices. Add water to cover, mix well and bring to a boil.
• Lower the heat, and simmer for 30-40 minutes, or until vegetables are tender. Serve hot, topped with shredded cheddar cheese.

MEXICAN BLACK BEAN SOUP

Steps:

• In 2-quart saucepan, mash beans slightly with potato masher. Stir in broth, salsa, lime juice, chile and cumin. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until thoroughly heated. Remove from heat; stir in cilantro.
• Top individual servings with cheese. Serve with lime wedges.

MEXICAN RICE AND BEAN SOUP

Steps:

• Lightly brown sausage in olive oil, breaking up the meat. Spoon off all but 2 tablespoons of the fat.
• Add onions, green peppers and garlic, cooking until the vegetables are tender, but not brown.
• Add the water, tomato juice, beans, rice, spices and boullion.
• Simmer, covered for 30 minutes (until rice is tender), stirring occasionally.

MEXICAN HAM AND BEAN SOUP

Steps:

• Sort and wash beans; place in large heavy pot.
• Cover with water to 2 inches above beans; bring to boil.
• Cook 2 minutes; remove from heat.
• Cover and let stand for 1 hour.
• Drain.
• Or you may cover the beans with the same amount of water and let stand overnight.
• Drain and proceed as follows.
• Combine beans, broth, and next 8 ingredients (broth through garlic) in the large heavy pan and bring to a boil.
• Partially cover and reduce heat to medium-low.
• Simmer 1 1/2 to 2 hours or until beans are tender.
• Stir in tomatoes, diced chilies,and liquid smoke, if desired.
• Simmer 1 hour.
• Discard bay leaves and serve.
• Ladle soup into bowls and top with 1 tablespoon cheese and 1 tablespoon cilantro.

MEXICAN HAM AND BEAN SOUP

Steps:

• To "quick soak" beans: Rinse and pick over beans and place in a large pot. Cover with cold water to 2 inches above beans and bring to a boil for 2 minutes. Remove from heat, cover and let sit for at least an hour. Alternatively, you can soak your beans overnight, or use rinsed, canned beans.
• "Refresh" the dried chile by placing in very hot water for 15 - 30 minutes. Discard seeds and chop finely.
• Drain beans and put them in a large soup pot with broth, onion, water, ham, and herbs and spices. Bring to a boil, cover lightly, and reduce heat to medium-low.
• If you are using dried beans: Simmer 1 1/2 hours or until beans are tender. Then, stir in tomatoes (including juice if you wish) and "refreshed" chile; simmer an additional 30 minutes.
• If you are using canned (or pre-cooked) beans: you can add the tomato and chile with the other ingredients. Cook for a total of 30 minutes or as long as you wish to develop flavours fully.
• Discard bay leaves.
• Serve in bowls garnished with cilantro and a squeeze of lime.
• This freezes well, just freeze (without lime or cilantro) in 1 or 2 serving portions. Thaw in the fridge or microwave straight from frozen. A squeeze of lime after reheating really "freshens" this up after freezing.

MEXICAN BEAN AND SQUASH SOUP

Steps:

• Heat the olive oil in a deep pot over medium-high heat. Stir in the squash, and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery, and carrots. Cook until the onion is transparent, about 5 minutes. Stir in the garlic, chipotle peppers, basil, parsley, and cumin; cook 2 minutes more. Mix in the tomatoes and chicken broth. Reduce the heat to medium, and simmer until the vegetables are tender, about 30 minutes. Stir in the cannellini beans and the corn; cook just until heated through.
• To serve, ladle the soup into bowls. Squeeze lime juice over each bowl, and top with tortilla chips, a dollop of sour cream, and a sprinkling of Mexican cheese.

MEXICAN BLACK BEAN SOUP

Steps:

• 1. In a large pot add the beans, water and ham hock. Season with salt. Bring to a boil and reduce to a simmer and simmer 2 hours. Add more water to keep the beans covered during the cooking if needed.
• 2. Once the beans are tender remove the ham hock and cut off the meat and add the meat back to the pot. Add the remaining ingredients except cheese and sour cream.
• 3. Add another 2 cups of water and bring to a boil. Reduce heat to low and cover and simmer 1 more hour. Watch and add more water if needed to maintain a soup consistency. Taste and adjust for salt and pepper. If not spicy enough add cayenne pepper.
• 4. Serve garnished with Monterey Jack cheese and sour cream.