Mexican Bean Soup("A Nice Light Soup")
A flavorful and light Mexican bean soup with smoky bacon, green chiles, and spices, perfect for cozy meals and easily customizable with toppings like cheese and tortilla chips.
Ingredients
Instructions
- In a 2-quart saucepan, cook bacon until crisp.
- Add chopped onion, chopped celery, and minced garlic; cook, covered over low heat, stirring occasionally, about 10 minutes or until vegetables are tender but not brown.
- Add green chiles, beans, pepper, chili powder, and hot pepper sauce. Stir in chicken broth.
- Bring the mixture to a boil.
- Serve very hot in bowls; pass shredded cheese and broken tortilla chips to sprinkle over each serving.
- For a more piquant flavor, garnish with chopped onion and chopped tomato.
Tips & Substitutions
For a smoky flavor, try using smoked bacon or add a dash of smoked paprika. If you're looking for a vegetarian option, you can substitute the bacon with olive oil and use vegetable broth instead of chicken broth. Canned beans can be used for convenience, but if you have dried beans, soak and cook them beforehand for better texture.
Serving Suggestions
Serve this Mexican Bean Soup with a sprinkle of shredded cheddar cheese and a handful of broken tortilla chips on top for extra crunch. It pairs beautifully with Mexican Corn Soup for a delightful meal. For a complete dinner, consider serving alongside a fresh green salad or some warm, crusty bread.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to three days. To reheat, simply warm it on the stove over medium heat until hot, adding a little water or broth if it thickens too much. You can also microwave it in a microwave-safe bowl, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Bean Soup("A Nice Light Soup") contains roughly 515 calories, with 30g protein, 9g carbohydrates, and 41g fat. It is an excellent source of protein (59% of the Daily Value), calcium (57% of the Daily Value), and vitamin A (49% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1540mg per serving (67% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Yes, this soup can be made in advance and actually tastes better the next day as the flavors meld. Just store it in the refrigerator and reheat before serving. If you plan to freeze it, leave out the cheese and tortilla chips until ready to serve, as they can become soggy when frozen.
What types of beans can I use?
You can use any type of beans you prefer or have on hand. Black beans, pinto beans, or even kidney beans work well in this recipe. Just be sure to drain and rinse canned beans before adding them to the soup to reduce sodium content and improve flavor.
Is this soup spicy?
The spiciness of the soup can be adjusted based on your taste. The green chiles and hot pepper sauce contribute heat, but you can reduce or omit these ingredients if you prefer a milder flavor. Alternatively, add more chili powder or diced jalapeños for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).