Mexicanfiestabeansoup Recipes

MEXICAN FIESTA SOUP

Mexican Fiesta Soup image

Dinner so easy, it's almost cheating! Mexican Fiesta Soup takes just minutes to throw together and is ready in under 30 minutes. Packed with flavor and filling ingredients like chicken, black beans, salsa and more. You'll love it for a busy weeknight meal!

Provided by Jenna Owens

Categories Soup

Time 15m

Number Of Ingredients 6

Ingredients

1 cup chunky salsa
1 (15 oz) can black beans, drained and rinsed
1 cup frozen corn
1 cup cooked chicken or turkey, cut into chunks or shredded
1 cup chicken broth
Sour cream to garnish

Steps:

In a large saucepan, combine salsa, beans, corn, chicken or turkey and broth. Bring to a boil over medium high heat.
Reduce heat and simmer 5 minutes.
Garnish with sour cream.

Nutrition Facts : Calories 254 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 66 milligrams cholesterol, Fat 8 grams fat, Fiber 6 grams fiber, Protein 23 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 249 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

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

Ingredients

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 FIESTA BEAN SOUP

Mexican Fiesta Bean Soup image

One of my favorite cold weather soups. It has just enough kick to really warm you up when the weather chills you to the bone.

Provided by Raw Chef

Categories One Dish Meal

Time 35m

Yield 4 cups, 3-5 serving(s)

Number Of Ingredients 13

Ingredients

4 slices bacon, diced
3/4 cup chopped onion
3/4 cup chopped celery
1 garlic clove, minced
1 (4 ounce) can chopped green chilies
1 (16 ounce) can refried beans
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 (14 1/2 ounce) can chicken broth
10 drops Tabasco sauce (or to taste)
shredded cheddar cheese (garnish)
tortilla chips (garnish)
sour cream (garnish)

Steps:

Cook bacon in saucepan until crisp.
Add onion, garlic, and celery. Cover and cook over low heat, stirring occasionally, until vegetables are done (about 5 minutes).
Add green chiles, beans, pepper, chili powder, Tabasco sauce, and chicken broth. Stir well and bring to a boil. Reduce heat and simmer 8-10 minutes.
Serve in bowls and top with cheese, chips, and sour cream.

Nutrition Facts : Calories 342.1, Fat 16.6, SaturatedFat 5.5, Cholesterol 32.6, Sodium 1199.7, Carbohydrate 33.2, Fiber 9.7, Sugar 4.9, Protein 16.2

MEXICAN FIESTA SOUP

Mexican Fiesta Soup image

Looking for a new way to use leftover turkey? Try this tasty recipe. Recipe taken from Glad/Butterball Turkey ad in Good Housekeeping.

Provided by cassie_bess

Categories Poultry

Time P10DT5m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup chunky salsa, with chipotle
1 (15 ounce) can black beans (drained and rinsed)
1 cup frozen whole kernel corn
1 cup chopped cooked turkey
1 (14 1/2 ounce) can chicken broth
sour cream (for garnish) (optional)
cilantro (for garnish) (optional)

Steps:

In large saucepan combine salsa, black beans, corn, turkey and broth.
Bring to a boil over medium-high heat.
Reduce heat and simmer 5 minutes.
Garnish each serving with sour cream and cilantro.

MEXICAN FIESTA SOUP WITH ROASTED TOMATILLO AND CILANTRO PESTO

Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto image

This piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. The cilantro's pungent fragrance partners well with fruity tomatillos in the lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 13

Ingredients

4 tomatillos, peeled and rinsed
2/3 cup fresh cilantro leaves, packed, rinsed well
2 garlic cloves, minced
2 tablespoons freshly squeezed lime juice
1 small white onion, diced
1 jalapeno, diced, plus more sliced for garnish (optional)
1/2 teaspoon ground cumin
One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
3 ears corn, quartered
4 cups homemade or low-sodium canned chicken stock, skimmed of fat
1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
Nonstick cooking spray
Freshly ground pepper

Steps:

Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.

Nutrition Facts : Calories 230 g, Cholesterol 3 g, Fat 6 g, Fiber 7 g, Protein 9 g, Sodium 717 g

MEXICAN BEEF SOUP

Mexican Beef Soup image

As owners of a nursery, we entertain salespeople quite a bit. I like to prepare this spicy soup as a warm way to welcome them into our home. It tastes great with fresh corn bread.

Provided by Taste of Home

Categories Lunch

Time 2h35m

Yield 8-10 servings (2-3/4 quarts).

Number Of Ingredients 14

Ingredients

1/2 pound ground beef
1 medium onion, diced
1 cup shredded cooked roast beef
3 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) beef broth
1 can (4 ounces) chopped green chilies
1/2 cup pitted ripe olives, halved
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1-1/2 cups frozen whole kernel corn
1 cup frozen cut green beans
Salt and pepper to taste

Steps:

In a Dutch oven or soup kettle, brown beef and onion; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add corn and beans; cover and simmer for 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 179 calories, Fat 6g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 823mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

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