Claires Mexican Bean Soup Recipes

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CLAIRE'S MEXICAN BEAN SOUP

This is a super easy soup to make. It is mild and delicious using refried beans. It is even better the next day so a great make ahead meal to reheat.

Provided by Vicki in CT

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Claire's Mexican Bean Soup image

Steps:

  • In a 2 quart sauce pan cook bacon until crisp. Add onion, celery, and garlic. Cook covered over low heat stirring occasionally for 10 minutes.
  • Add remaining ingredients. Bring to boil. When heated through, serve in bowls and top with cheese. Serve with chips.

Nutrition Facts : Calories 255.3, Fat 12.4, SaturatedFat 4.1, Cholesterol 24.5, Sodium 869.8, Carbohydrate 24.9, Fiber 7.3, Sugar 3.7, Protein 12

4 slices bacon, diced
3/4 cup onion, chopped
3/4 cup celery, chopped
1 garlic clove, minced
4 ounces green chilies, chopped
16 ounces refried beans
1/4 teaspoon black pepper
1/4 teaspoon chili powder
hot pepper sauce, to taste
13 1/2 ounces chicken broth
cheddar cheese, grated
tortilla chips

MEXICAN BEAN SOUP

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.

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 14 servings (4 quarts).

Number Of Ingredients 13



Mexican Bean Soup image

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.

Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.

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 chilies
2 envelopes taco seasoning
1 envelope (1 ounce) original ranch dressing mix
2 tablespoons brown sugar
1/4 teaspoon cayenne pepper
Shredded cheddar cheese and sour cream, optional

MEXICAN BEAN SOUP WITH GUACAMOLE

This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks

Provided by Sara Buenfeld

Categories     Dinner, Lunch, Main course, Supper

Time 30m

Number Of Ingredients 14



Mexican bean soup with guacamole image

Steps:

  • Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
  • Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.

Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 20 grams fiber, Protein 15 grams protein, Sodium 0.46 milligram of sodium

2 tsp rapeseed oil
1 large onion, finely chopped
1 red pepper, cut into chunks
2 garlic cloves, chopped
2 tsp mild chilli powder
1 tsp ground coriander
1 tsp ground cumin
400g can chopped tomatoes
400g can black beans
1 tsp vegetable bouillon powder
1 small avocado
handful chopped coriander
1 lime, juiced
½ red chilli, deseeded and finely chopped (optional)

QUICK MEXICAN BEAN SOUP

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9



Quick Mexican Bean Soup image

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.

Nutrition Facts : Calories 214 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 893mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 12g fiber), Protein 14g protein.

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

MEXICAN BEAN SOUP

Make and share this Mexican Bean Soup recipe from Food.com.

Provided by Cindi Waite

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7



Mexican Bean Soup image

Steps:

  • Spray the bottom of a soup pot with cooking spray and cook chicken breast.
  • Cut in small chunks and set aside.
  • Melt butter in bottom of soup pot and saute onion, carrots, and zucchini until tender.
  • Add remaining ingredients and simmer.
  • Serve with a warm tortilla and your choice of toppings such as; cheese, salsa, cilanto, jalepinos,& avacados.

Nutrition Facts : Calories 245.4, Fat 10.5, SaturatedFat 5, Cholesterol 38.5, Sodium 933.9, Carbohydrate 21.1, Fiber 6.8, Sugar 4.1, Protein 16.9

2 tablespoons butter
1/4 cup chopped onion
2 carrots, diced
1 medium zucchini, cubed
1 (16 ounce) can fat-free refried beans
1 (14 1/2 ounce) can chicken broth
1 chicken breast

MEXICAN BEAN SOUP

Make and share this Mexican Bean Soup recipe from Food.com.

Provided by jazmine9293

Categories     Stew

Time 4h30m

Yield 8-12 serving(s)

Number Of Ingredients 13



Mexican Bean Soup image

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.

1/2 lb dry pinto beans
8 cups water or 8 cups as needed to boil beans
1 cup of uncooked bacon
1 cup hot dog
1 1/2 cups Canadian bacon, cubed
1 tomatoes
1 jalapeno, chilie
1/2 cup onion
1/2 cup cilantro
4 tablespoons salt
2 tablespoons pepper
2 tablespoons garlic powder
1 tablespoon dry oregano

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