Mexicancornandbeansoup Recipes

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MEXICAN BLACK BEAN AND CORN SOUP



Mexican Black Bean and Corn Soup image

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

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

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

MEXICAN CORN AND BEAN SOUP



Mexican Corn and Bean Soup image

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

Provided by Katieai

Categories     Clear Soup

Time 50m

Yield 6-8 cups, 6-8 serving(s)

Number Of Ingredients 9

2 (15 ounce) cans black beans (drained and rinsed well)
1 (15 ounce) can pinto beans (drained and rinsed well)
1 (15 ounce) can red beans (drained and rinsed well)
1 (15 ounce) can whole kernel corn
2 (15 ounce) cans diced tomatoes
2 (15 ounce) cans tomato sauce (or paste)
2 cups water
2 tablespoons chili powder
1 tablespoon garlic powder

Steps:

  • Combine beans, corn, diced tomatoes, tomato sauce, and water in a large sauce pan. Add chili powder and garlic powder. Simmer on medium heat for about 45 minutes, or until beans are soft.
  • Can be served with sour cream, tortilla chips (or Fritos), and grated cheese.

Nutrition Facts : Calories 480.3, Fat 3.1, SaturatedFat 0.5, Sodium 1324.2, Carbohydrate 94.4, Fiber 26.4, Sugar 14.1, Protein 27

MEXICAN BEAN SOUP



Mexican Bean Soup image

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

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

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.

MEXICAN BEAN SOUP WITH CHICKEN



Mexican Bean Soup with Chicken image

Mayocoba beans, Roma tomatoes, serrano chiles, roasted chicken breast, and cilantro come together in a simple, flavorful Mexican soup.

Provided by gem

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

Time 10h35m

Yield 6

Number Of Ingredients 10

1 pound mayocoba beans (such as Rancho Gordo®)
water to cover
2 tablespoons vegetable oil, divided
1 white onion, chopped
4 Roma (plum) tomatoes, chopped
1 serrano chile pepper, minced
2 rotisserie chicken breasts, diced
1 quart chicken stock
½ bunch fresh cilantro, chopped
sea salt to taste

Steps:

  • Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
  • Drain and rinse beans thoroughly; put into a large stockpot. Add enough water to cover beans by 2 inches. Bring to a boil, reduce heat to medium-low, and cover the pot. Simmer until beans are soft in the center, about 90 minutes.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Add tomatoes and serrano pepper; simmer until softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until liquid begins to thicken, about 10 minutes more. Season tomato mixture with salt and remove from heat.
  • Heat remaining oil in another large skillet over medium heat. Add chicken meat and cook, stirring occasionally, until evenly browned, 5 to 7 minutes. Stir in the tomato mixture and simmer 10 minutes. Pour in chicken stock. Bring soup to a boil and simmer until flavors combine, 15 minutes more. Stir into the pot of beans. Add cilantro and salt. Bring to a simmer and cook until beans are completely softened, about 30 minutes more.

Nutrition Facts : Calories 371.8 calories, Carbohydrate 52.4 g, Cholesterol 24.9 mg, Fat 6.1 g, Fiber 21.6 g, Protein 26.5 g, SaturatedFat 1.2 g, Sodium 538.5 mg, Sugar 2.3 g

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