Mexican Corn And Bean Soup Recipes

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.

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 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

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.

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

MEXICAN SOUP

Simple seasoned chicken and stewed tomatoes soup with spicy taste. Colorful. Sprinkle shredded Jack cheese on top of each serving. Add tortilla chips on each serving plate with soup.

Provided by Bette Wirth

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 10

Mexican Soup image

Steps:

Place cooked chicken, kidney beans, corn, tomatoes, onion, red and green bell peppers, chiles, broth and cumin in a large pot over medium heat. Simmer 45 minutes.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 37.7 g, Cholesterol 61.9 mg, Fat 7.7 g, Fiber 9.7 g, Protein 31.5 g, SaturatedFat 1.9 g, Sodium 840.6 mg, Sugar 7.8 g

Ingredients

3 cooked, boneless chicken breast halves, shredded
1 (15 ounce) can kidney beans
1 cup whole kernel corn
1 (14.5 ounce) can stewed tomatoes
½ cup chopped onion
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (4 ounce) can chopped green chile peppers
2 (14.5 ounce) cans chicken broth
1 tablespoon ground cumin

ZESTY CORN AND BEANS

When you're in the mood for Mexican food, reach for this recipe. The tomato, corn and bean mixture can also be refrigerated and eaten as a relish without the rice.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

Zesty Corn and Beans image

Steps:

In a large saucepan, combine the tomatoes, corn, beans, oregano and chili powder. Cook over medium heat for 6-8 minutes or until the corn is tender, stirring occasionally. Serve with rice.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 344mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

Ingredients

1 can (14-1/2 ounces) Cajun or Mexican diced tomatoes, undrained
2 cups frozen corn
1 cup canned black beans, rinsed and drained
1/4 teaspoon dried oregano
1/4 teaspoon chili powder
Hot cooked rice

CHICKEN CORN BLACK BEAN SOUP

This was so delicious. I couldn't get over how quick and easy it was with such a well blended flavor. My husband tried to go back for a 3rd bowl but I put it up so we could have leftovers for the next day. If you like it a little thicker, stir a couple tablespoons of cornstarch into cold water and whisk into boiling soup for a couple minutes to thicken. Personally, the sour cream, cheese and chips thickened it enough for me. Hubby went back for seconds so he ate it too quick to even notice. Top with blue corn tortilla chips, sour cream, and shredded Mexican-style cheese.

Provided by Stacy

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

Chicken Corn Black Bean Soup image

Steps:

Combine shredded chicken meat, chicken broth, salsa, sweet corn, black beans, southwest-style corn, cream of chicken soup, diced green chilies, cumin, chili powder, garlic powder, and salt together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until heated through and flavors blend, about 20 minutes.

Nutrition Facts : Calories 266 calories, Carbohydrate 42.5 g, Cholesterol 19.8 mg, Fat 5.7 g, Fiber 8.8 g, Protein 14.5 g, SaturatedFat 1.3 g, Sodium 2514.4 mg, Sugar 7.6 g

Ingredients

1 cooked rotisserie chicken, shredded
32 ounces chicken broth
16 ounces restaurant-style salsa (such as Pace®)
1 (15.25 ounce) can sweet corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can southwest-style corn, drained
1 (10.75 ounce) can condensed cream of chicken soup
1 (4 ounce) can mild, fire-roasted diced green chile peppers
2 ½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon salt

CORN AND BEAN SOUP

"For lunch or dinner on a chilly day, this fresh-tasting colorful vegetable soup really hits the spot," comments Betty Andrzejewski of Chino, California.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 11

Corn and Bean Soup image

Steps:

In a large saucepan, combine the broth, carrots, celery, potato and onion. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Stir in the remaining ingredients; simmer 5-7 minutes longer or until corn is tender.

Nutrition Facts : Calories 185 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 330mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

Ingredients

1-1/3 cups reduced-sodium chicken broth
2 medium carrots, diced
2 celery ribs, diced
1 small potato, peeled and diced
1 small onion, chopped
1-1/2 cups frozen corn
1 can (15 ounces) cannellini beans, rinsed and drained
1 cup fat-free milk
1 teaspoon dried thyme
1/4 teaspoon garlic powder
Pepper to taste

MEXICAN BLACK BEAN AND CORN SOUP

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

Provided by lrkozdron

Categories One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Mexican Black Bean and Corn Soup image

Steps:

In a large pot, sauté the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil.
Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness.
Taste test. Add Herbamare or salt to taste and lime juice.
Serve in bowls and garnish with fresh chopped cilantro.

Nutrition Facts : Calories 524.5, Fat 23.7, SaturatedFat 1.8, Sodium 985.3, Carbohydrate 78.9, Fiber 16.1, Sugar 11.8, Protein 22.9

Ingredients

1 large onion, diced
6 garlic cloves, minced
3 stalks celery, diced
2 carrots, diced
5 cups homemade vegetable broth or 5 cups low sodium vegetable broth
4 (15 ounce) cans low-sodium black beans or 7 cups cooked black beans
1 (15 ounce) can salt-free unsweetened sweet whole kernel corn, drained
1 (14 1/2 ounce) can fire-roasted tomatoes, diced
4 teaspoons roasted cumin or 4 teaspoons regular cumin
1 -1 1/2 teaspoon dried chipotle powder
1/2 teaspoon salt (to taste)
1 lime, juice of
1/2 teaspoon black pepper, to taste
1/2 bunch fresh cilantro, chopped to garnish