Spicy Mexican Bean Soup
A hearty, spicy Mexican bean soup with smoky bacon, flavorful chili spices, and topped with crunchy chips and melted Monterey Jack cheese, perfect for comforting gatherings.
Ingredients
- 8 slices bacon, diced ⓘ
- 1 1/4 cups finely chopped onion ⓘ
- 1 1/4 cups finely chopped celery ⓘ
- 2 green peppers, seeded and finely chopped ⓘ
- 2 cloves garlic, minced ⓘ
- 2 cans (13 3/4 oz.) chicken broth ⓘ
- 1 can (31 oz.) refried beans ⓘ
- 1/2 teaspoon pepper ⓘ
- 2 tablespoons chili powder ⓘ
- tortilla chips ⓘ
- shredded Monterey Jack cheese ⓘ
Instructions
- In a soup pot, cook the diced bacon until crisp.
- Discard half of the bacon drippings.
- Add chopped onion, celery, green peppers, and minced garlic; sauté until tender.
- Blend in chicken broth, refried beans, pepper, and chili powder.
- Bring the mixture to a boil; then remove from heat immediately.
- Garnish with tortilla chips and shredded Monterey Jack cheese before serving.
Tips & Substitutions
For a vegetarian version, substitute the bacon with smoked paprika for a similar depth of flavor. You can also use vegetable broth instead of chicken broth. If you prefer a spicier soup, add diced jalapeños or a dash of hot sauce. This soup can also be made ahead of time as the flavors develop beautifully overnight. Consider pairing it with Mexican Red Rice for a complete meal.
Serving Suggestions
Serve the soup hot, garnished with tortilla chips and shredded Monterey Jack cheese for a delightful crunch and creaminess. It pairs wonderfully with a fresh green salad or crusty bread. For an added twist, serve alongside Ed'S Chili Chicken for a hearty dinner that will impress your family and friends.
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 stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions in a microwave-safe bowl, adding a splash of water if the soup thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Spicy Mexican Bean Soup contains roughly 341 calories, with 12g protein, 55g carbohydrates, and 8g fat. It is an excellent source of vitamin C (142% of the Daily Value), dietary fiber (31% of the Daily Value), and protein (23% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 974mg per serving (42% 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 ahead of time?
Yes, this soup can be made ahead of time. In fact, the flavors improve when allowed to sit overnight in the fridge. Simply reheat on the stove or in the microwave before serving.
What can I substitute for the refried beans?
If you don't have refried beans, you can use black beans or pinto beans instead. Just mash them slightly before adding to the soup for a similar texture and flavor.
Can I freeze this soup?
Yes, you can freeze the soup. Allow it to cool completely before transferring to freezer-safe containers. It can be stored for up to three months. Thaw in the refrigerator overnight and reheat on the stove before serving.
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).