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Mexican Bean Soup

9 reviews
Total Time
Prep: 20 min. Cook: 45 min.

By Taste Of Home Editorial Team

Recipe by Vivian Christian

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jan. 13, 2023

For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.

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Test Kitchen Approved

Mexican Bean Soup

9 reviews
Prep Time 20 min
Cook Time 45 min
Yield 14 servings (4 quarts)

Ingredients

  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 4 cups water
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 2 cans (15-1/2 ounces each) hominy, drained
  • 2 cans (15 ounces each) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (4 ounces) chopped green chiles
  • 2 envelopes taco seasoning
  • 1 envelope (1 ounce) original ranch dressing mix
  • 2 tablespoons brown sugar
  • 1/4 teaspoon cayenne pepper
  • Optional: Shredded cheddar cheese and sour cream
Text Ingredients

Directions

  1. 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.

Nutrition Facts

1 cup: 219 calories, 6g fat (3g saturated fat), 32mg cholesterol, 1251mg sodium, 26g carbohydrate (4g sugars, 5g fiber), 16g protein.

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