Mexican Chili Bean Soup
A cozy and hearty soup made with beans, tomatoes, and spices, perfect for chilly nights and adaptable to your pantry items.
Ingredients
Beans and Base
- 2 cans Canned beans (black beans and pinto beans, or kidney beans) Rinse before use to reduce sodium.
- 1 medium Onion, chopped The flavor base.
- 3 cloves Garlic, minced Can use garlic powder if needed.
- 1 medium Bell pepper, chopped Any color; red for sweetness.
- 1 can Diced tomatoes with juices Fire roasted preferred.
- 4 cups Broth (vegetable or chicken) Water plus bouillon cube is also fine.
Spices and Seasoning
- 2 tbsp Chili powder Core flavor component.
- 1 tsp Cumin Gives authentic Mexican flavor.
- 1 tsp Smoked paprika Optional but adds depth.
- 1 cup Corn (optional) For sweetness.
Finishing Touch
- 1 medium Lime, juiced Adds a fresh finish.
Instructions
Preparation
- Warm up a little oil in a large pot over medium heat.
- Add chopped onion and bell pepper. Cook for about 5 minutes until softened.
- Add minced garlic and stir for about 30 seconds until fragrant.
- Sprinkle in chili powder, cumin, and smoked paprika. Stir for another 30 seconds to toast the spices.
- Pour in the diced tomatoes and broth. Stir, scraping the bottom if anything is stuck.
- Add rinsed beans and optional corn. Bring to a gentle boil.
- Lower heat and simmer for 15 to 20 minutes.
- Taste and season with salt and pepper. Add more heat if desired.
- For thicker soup, mash some beans with the back of a spoon.
- Turn off the heat and squeeze in fresh lime, stirring well.
Notes
This recipe is flexible; can be made spicier or heartier with the addition of rice, quinoa, or ground meat. Store leftovers in the fridge or freeze for later. Lime should be added at the end for maximum flavor.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 50gProtein: 15gFat: 5gSaturated Fat: 1gSodium: 700mgFiber: 12gSugar: 5g