Mexican Bean Soup
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Mexican Bean Soup is loaded with three types of beans, tender chicken, creamed corn and fire-roasted tomatoes to make a delicious taco soup like no other!
Top it with sour cream, fresh cilantro and tortilla chips for mouthwatering flavor. Feel free to add hot sauce or red pepper chili flakes if you like it spicy!
Jump To
Why You'll Love It
Easy Mexican Bean Soup is a great choice if you're looking for a recipe that's packed with hearty ingredients! This southwestern taco soup gets its intense flavor from three types of beans, fire-roasted tomatoes and fresh cilantro.
Adding spices such as cumin, garlic and turmeric makes the soup both filling and delicious at the same time. You'll love how easy it is to make, and your family will love how amazing this bean and chicken tortilla soup tastes!
If you want to make a version of taco soup in an instant pot, try this Instant Pot Taco Soup recipe.
Ingredients
- onion - the base for this hearty recipe
- sweet peppers - colorful and flavorful
- butter - helps sauté the veggies
- chicken - can use rotisserie or fresh chicken
- chicken broth - adds richness
- three types of canned beans - black, chili and white
- fire roasted tomatoes - adds exceptional flavor
- creamed corn - acts as a thickening agent in this recipe
- cumin, turmeric, garlic powder, pepper - essential spices
- fresh cilantro - gives this recipe its 'kick'
- sour cream, cheese and tortilla strips - optional garnish
Quantities are listed in the recipe card below.
How to Make Mexican Bean Soup
Don't let the ingredient list fool you, this soup comes together quickly and is ready in a snap.
- In a large dutch oven or stock pot, saute' onion and pepper in butter for a few minutes over medium heat.
- Stir in chicken and brown.
- Pour in chicken broth.
- Add three types of beans, tomatoes and corn. Stir well.
- Season with cumin, turmeric, garlic powder and pepper.
- Add chopped fresh cilantro and mix all ingredients together.
- Simmer soup for 20 minutes.
- Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.
Recipe Tips
- Dice vegetables and chicken into small bites so they cook uniformly.
- Use the freshest ingredients possible.
- Fire roasted tomatoes provide excellent flavor, but feel free to substitute another diced tomato if necessary.
- Substitute green peppers for sweet peppers if desired.
- Creamed corn acts as a thickening agent in this recipe, but kernel corn can be used if creamed corn is not available.
Storage and Freezing
Store leftovers in an airtight container for up to 3 days in the refrigerator. Heat on the stove or in the microwave until it is warmed throughout.
Mexican Bean Soup freezes really well in an airtight container. Be sure to cool the soup first before placing it in a container so it won't harbor harmful bacteria. Once it's cooled safely, freeze for up to 3 months for best flavor.
What to Serve with Mexican Bean Soup
- Rainbow Salad - all the colors of the rainbow served with a lemon vinaigrette dressing.
- Strawberry Pecan Salad - the perfect blend of strawberries, feta and pecans on leafy greens.
- Dutch Oven Soda Bread - make this easy soda bread recipe in your handy dutch oven!
- Easy Southern Cornbread - nothing goes better with a bowl of soup than a cake of southern cornbread.
- Cheese Stuffed Garlic Bread - the whole family will love this cheesy stuffed garlic bread that has the perfect cheese pull!
Variations
Experiment with different spices to find your favorite variation of taco soup!
- Chipotle: Add chipotle peppers in adobo sauce for a smoky and spicy flavor.
- Paprika: Sprinkle in some smoked paprika for a warm and earthy flavor.
- Chili Powder: Add chili powder or flakes for extra heat.
More Recipes
There's nothing like a hot bowl of soup to fill you up and keep you fueled for the day ahead...
- Dutch Oven Potato
- Creamy Corn Chowder
- Hungarian Mushroom
- Broccoli Cheese Chowder
- Vegetable Beef
- Creamy Chicken Noodle
Recipe Card
Mexican Bean Soup
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 1 medium onion diced
- 3 mini sweet peppers diced
- 1 Tablespoon butter or olive oil
- 1 cup raw chicken breasts diced
- 32 ounce chicken broth
- 15 ounce black beans
- 15 ounce chili beans
- 15 ounce white beans
- 15 ounce fire roasted tomatoes, diced
- 15 ounce creamed corn
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon garlic powder
- pepper to taste
- ½ cup fresh cilantro chopped
- sour cream cheese, cilantro and tortilla chips to garnish (optional)
Instructions
- In a large dutch oven or stock pot, sauté onion and diced mini peppers in butter or olive oil for a several minutes over medium heat.
- Add chicken, then continue to stir until browned.
- Pour in chicken broth and bring to a boil.
- Add canned beans (undrained), tomatoes and corn. Stir well.
- Season with cumin, turmeric, garlic powder and pepper.
- Add chopped fresh cilantro and mix all ingredients together.
- Simmer soup for 20 minutes on low heat.
- Ladle soup into bowls and top with sour cream, cheese and tortilla strips if desired.
Notes
- Creamed corn acts as a thickening agent in this recipe, but canned corn can be substituted if desired.
- Soup can be frozen in airtight containers for up to 3 months after cooled completely.
Nutrition
Nutrition info is an auto generated estimate.
Tried this Recipe and Loved It? ❤️ Please scroll down and leave a *STAR* review for others to view!
I suggest if you are counting calories to calculate your own as I did and came up with closer to 300 per serving and that was just including the main ingredients.
That's a good idea. I mention that the nutrition info is auto generated for that reason. I went back and recalculated the values and I believe they are closer to the correct numbers now. Thank you.
Can you give slow cooker directions please?
Thank you!
Hi Cathy. To make in a crockpot, cook the chicken on the stovetop in a skillet for 10 minutes. Then add all ingredients to the crockpot (except for toppings) and cook on low for 8 hours. Add toppings to each bowl and serve.
Do you drain the canned beans before adding them? Sounds great; love using creamed corn as a thickening agent for soup; I have not thought of that before!
Thanks AJ! No, I don't drain the beans. Sorry, I need to specify. Will do now! I hope you get a chance to make this recipe. Let me know if you do! 🙂
It’s snowing and this sounds like just the ticket on a cold day!
Thanks, Lorna! Wish you could join me with a big bowl of it! 🙂