Easy Mexican Bean Soup
This creamy, hearty Mexican bean soup recipe is ideal for meal prepping and perfect for enjoying around a campfire or at home!
Servings: 5 servings
Calories: 747kcal
Ingredients
- ½ large yellow onion
- 3 tablespoon olive oil
- 2 cloves garlic
- 15 oz sweet corn (drained)
- 15 oz kidney beans (drained & rinsed)
- 15 oz black beans (drained & rinsed)
- 15 oz diced tomatoes (drained)
- 4 oz green chiles
- 2 jalapeños
- 30 oz green enchilada sauce
- 4 cups chicken broth
- 2 tablespoon lime juice
- 2 tablespoon taco seasoning
- ¼ teaspoon black pepper
- 1 teaspoon sea salt
- ½ cup heavy cream
- ¼ cup fresh cilantro
Instructions
- Dice onion and add to a pot with olive oil, then sauté over low heat for 3-5 minutes or until onions are translucent. Add garlic and continue to sauté for another minute or until garlic is fragrant.
- Add corn, kidney beans, black beans, tomatoes, chiles, and diced fresh jalapeño. Top with enchilada sauce, chicken broth, lime juice, and seasonings. Stir and bring to a gentle boil, then simmer over low heat for 20-30 minutes.
- Remove from heat then add heavy cream and freshly chopped cilantro.
Notes
- This is already a hearty soup but can be made even more filling by adding meat. I strongly recommend trying it with the beef birria from Trader Joe's, shredded chicken, chorizo, or bacon!
- A vegan-friendly way to make it more filling is to try adding rice, additional veggies, or your preferred meat substitute!
- This Mexican bean soup recipe has a little heat from the jalapenos, but It's not terribly spicy. Adjust the heat to your taste by adding additional jalapenos, serranos, and chipotle peppers in adobo sauce, or hot sauce.
- As far as storage, I recommend keeping leftovers in an airtight container in the fridge for up to a week.
Nutrition
Serving: 2cups | Calories: 747kcal | Carbohydrates: 115g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 3325mg | Fiber: 27g | Sugar: 25g
