Pinto Bean Chicken Soup Recipes
PINTO BEAN CHICKEN SOUP
Mexican Velveeta and green chilies add a kick to this satisfying soup sent in by Sybil Brown of Highland, California. The recipe calls for a number of canned goods, so it's simple to stir up, simmer and serve.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine flour and broth until smooth. Stir in the corn, beans, tomatoes and chilies. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the chicken and cheese; stir until cheese is melted.
Nutrition Facts : Calories 249 calories, Fat 7g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 1132mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 4g fiber), Protein 17g protein.
PINTO BEAN AND CHICKEN CASSEROLE
If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.
Provided by lutzflcat
Categories Main Dish Recipes Casserole Recipes Chicken
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
- Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
- Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
- Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.
Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g
PINTO BEAN SOUP
A staple in our house when I was growing up in the south. Sometimes my mom would add a cup of macaroni.
Provided by MizzNezz
Categories Beans
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Rinse beans and sort for stones.
- Soak beans in enough water to cover overnight.
- Drain off water.
- In skillet, brown bacon.
- Add onion and celery, stir.
- Add spices.
- Add this mixture to drained beans.
- Pour enough water to reach within 3 inches of top of pot.
- Bring to a boil.
- Simmer for 4-5 hours, stirring occasionally.
- When soup is about ready to serve, use a potato masher to crush up some of the beans to make a thicker soup.
Nutrition Facts : Calories 65.5, Fat 2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 330, Carbohydrate 9, Fiber 2.9, Sugar 0.7, Protein 3.2
TORTILLA CHICKEN BEAN SOUP
Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. -Michelle Larson, Greentown, Indiana
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.
Nutrition Facts : Calories 193 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 869mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.
PINTO BEAN AND SAUSAGE SOUP
The woman who owned and made the soups at my favorite deli was retiring. I asked her why, and she said, 'I'm an old lady, I'm tired of getting up early for work.' She gave me the recipe to one of my favorites. I made a few tweaks, it's DELICIOUS.
Provided by jobblychef
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h20m
Yield 8
Number Of Ingredients 15
Steps:
- Cover pinto beans with water in a bowl and allow to soak overnight. Drain.
- Melt butter in a 6-quart stock pot over medium heat. Cook and stir onion and celery in butter until vegetables are tender, about 5 minutes.
- Stir garlic into onion mixture until fragrant, about 1 minute more.
- Stir beef broth, tomato juice, sugar, and drained pinto beans into the vegetable mixture and bring to a boil; reduce heat to medium-low and simmer until beans are tender, about 1 hour and 15 minutes.
- Mix potatoes, carrots, oregano, salt, and black pepper into the bean soup; simmer until potatoes are tender, about 30 minutes more.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Place smoked sausage on a baking sheet.
- Bake sausage in the preheated oven until browned, about 10 minutes.
- Cut sausage into quarters, then slice. Add sausage and parsley to the soup; continue to simmer for 10 more minutes.
Nutrition Facts : Calories 444.1 calories, Carbohydrate 52 g, Cholesterol 35.2 mg, Fat 17.1 g, Fiber 11.4 g, Protein 22.2 g, SaturatedFat 6.4 g, Sodium 1363.5 mg, Sugar 9.5 g
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