Mexican Bean Soup
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!
Servings: 6
Calories: 397kcal
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
Calories: 397kcal | Carbohydrates: 66g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Sodium: 1421mg | Potassium: 1264mg | Fiber: 16g | Sugar: 10g | Vitamin C: 25mg | Calcium: 146mg | Iron: 7mg