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Dinner for 4

Mexican Bean Soup

Butter beans, white beans, tomatoes, and chiles simmer with spices and cilantro for a quick, warming soup.

$1.28per serving $
20 minstart to table
4servings

MexicanVegetarianBudgetFamilyLunchesDinnersBack to schoolCold-weather comfortWinter

Ingredients

  • 1 can (16 oz) butter beans
  • 1 can small white beans or navy beans
  • 1 can no-salt-added diced tomatoes
  • 1 can (4 oz) chopped green chiles
  • 1 tbsp minced fresh cilantro
  • 3/4 tsp chili powder
  • 1/2 tsp onion powder
  • 3/4 cups vegetable stock
  • optional: crumbled queso fresco and additional cilantro

Steps

  1. Drain and rinse the butter beans and white beans.
  2. Combine the beans, tomatoes, green chiles, vegetable stock, chili powder, and onion powder in a 3-quart pot.
  3. Bring the soup to a boil over medium-high heat.
  4. Lower the heat and simmer uncovered for 12 minutes.
  5. Stir in the cilantro and season with salt and pepper.
  6. Top each bowl with queso fresco and extra cilantro if desired.

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