Mexican Bean Soup

Total Time Prep/Total Time: 20 min.

Yield 4 servings

This Mexican bean soup recipe is healthy, hearty and perfect for a busy day, as it comes together in about 20 minutes. A helping of queso fresco on top makes this dish extra delish!

Ingredients

1 can (16 ounces) butter beans, rinsed and drained
1 can (15-1/2 ounces) small white beans or navy beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 can (4 ounces) chopped green chiles
1 tablespoon minced fresh cilantro
1-1/2 teaspoons chili powder
1/2 teaspoon onion powder
1-1/2 cups vegetable stock
Optional: Crumbled queso fresco and additional cilantro

Directions

In a large saucepan, combine first 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 10 minutes. If desired, top with queso fresco and additional cilantro.

Nutrition Facts

1-1/3 cups: 214 calories, 1g fat (0 saturated fat), 0 cholesterol, 893mg sodium, 45g carbohydrate (4g sugars, 12g fiber), 14g protein.

It never hurts to have a few meals that you can whip up in very little time, and this hearty soup is one of my busy-day favorites. Green chiles and chili powder give it some oomph. —Colleen Delawder, Herndon, Virginia

Recipe Creator