25+ Nutritious Mexican Bean Soup Recipes to Delight Your Guest

When it comes to comforting and flavorful meals, Mexican bean soups hold a special place in the hearts of food lovers worldwide.

These hearty soups not only boast bold, vibrant flavors but also bring together wholesome, nutritious ingredients in one pot.

From smoky chipotle to zesty lime, each recipe offers a unique twist, making it a go-to dish for cozy evenings, casual gatherings, or meal prepping for the week.

Whether you’re a seasoned cook or a beginner in the kitchen, this collection of 25+ Mexican Bean Soup Recipes will inspire you to explore the endless possibilities of combining beans with spices, vegetables, and fresh herbs.

Beans, the star ingredient, are rich in protein, fiber, and essential nutrients, making these soups not just delicious but also highly nourishing.

Add in aromatic spices, roasted vegetables, or a splash of citrus, and you have a dish that’s bursting with character.

These recipes cater to a variety of tastes and dietary needs—vegan, vegetarian, or packed with protein for meat lovers.

Dive into the world of Mexican bean soups and discover the perfect blend of tradition and innovation in every bowl.

25+ Nutritious Mexican Bean Soup Recipes to Delight Your Guest

Mexican bean soups are a celebration of bold flavors, nutritious ingredients, and the comforting warmth that only a well-crafted bowl of soup can provide.

Whether you’re in the mood for something smoky, spicy, tangy, or creamy, this collection of 25+ Mexican Bean Soup Recipes has something for everyone.

These recipes not only showcase the versatility of beans but also highlight the richness of Mexican cuisine, proving that simple ingredients can be transformed into extraordinary meals.

So grab your favorite pot, stock up on beans and spices, and get ready to create a culinary masterpiece that’s sure to impress your family and friends.

Whether you’re cooking for yourself or a crowd, these recipes will have you coming back for seconds—and maybe even thirds!

Mexican Black Bean Soup with Smoky Chipotle

This hearty and flavorful Mexican Black Bean Soup with Smoky Chipotle is the perfect comfort food for chilly days. Packed with protein-rich black beans, smoky chipotle peppers, and fresh vegetables, this soup is as nutritious as it is delicious. Its rich and slightly spicy flavor profile makes it a standout dish, whether you’re serving it as an appetizer or the main course. Plus, it’s easy to make and can be customized to suit your spice preferences.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1-2 chipotle peppers in adobo sauce, chopped
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: diced avocado, tortilla strips, shredded cheese, or sour cream

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant (about 3 minutes).
2. Stir in the carrots and red bell pepper, cooking for another 5 minutes until they begin to soften.
3. Add the cumin, smoked paprika, and oregano, stirring to coat the vegetables in the spices.
4. Stir in the chipotle peppers, black beans, vegetable broth, and diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Let the soup simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.
6. Use an immersion blender to partially puree the soup, leaving some chunks for texture. If you don’t have an immersion blender, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
7. Season the soup with salt and pepper to taste. Stir in the lime juice.
8. Serve hot, garnished with fresh cilantro and your choice of toppings.

This Mexican Black Bean Soup with Smoky Chipotle is a crowd-pleaser that you’ll want to make again and again. It’s versatile, filling, and offers a depth of flavor that pairs perfectly with a side of warm cornbread or tortilla chips. Whether you’re feeding a family or meal-prepping for the week, this soup will leave you feeling satisfied and cozy.

Spicy Mexican Pinto Bean and Corn Soup

Spice up your dinner table with this Spicy Mexican Pinto Bean and Corn Soup! Bursting with zesty flavors and a medley of vibrant colors, this soup is a true celebration of Mexican cuisine. The combination of creamy pinto beans, sweet corn, and bold spices creates a dish that is both comforting and exciting. Perfect for weeknight meals or gatherings, it’s a recipe that is sure to impress.

Ingredients:

• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 jalapeño, seeded and diced (optional for extra spice)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon coriander powder
• 2 cups cooked pinto beans (or 1 can, drained and rinsed)
• 2 cups fresh or frozen corn kernels
• 4 cups chicken or vegetable broth
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 tablespoon tomato paste
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: crushed tortilla chips, shredded cheese, or sliced radishes

Instructions:

1. Heat the vegetable oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened (about 3-4 minutes).
2. Stir in the jalapeño, chili powder, cumin, smoked paprika, and coriander powder, cooking for 1 minute to release the spices’ aroma.
3. Add the pinto beans, corn, broth, diced tomatoes, and tomato paste. Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-30 minutes, allowing the flavors to blend.
5. Use an immersion blender to lightly blend the soup, leaving it slightly chunky for texture.
6. Season with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro and your choice of toppings.

This Spicy Mexican Pinto Bean and Corn Soup is a flavorful adventure in every bite. Its balance of heat, sweetness, and savory notes makes it a comforting yet bold dish that everyone will love. Serve it with a side of warm tortillas or a dollop of sour cream for an unforgettable meal.

Hearty Mexican Bean and Vegetable Soup

Loaded with wholesome vegetables and a trio of beans, this Hearty Mexican Bean and Vegetable Soup is a nourishing dish that’s perfect for any occasion. With its bold Mexican-inspired spices and vibrant colors, this soup is as visually appealing as it is satisfying. It’s a one-pot wonder that’s perfect for meal prep or feeding a hungry crowd.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium zucchinis, diced
• 1 medium red bell pepper, diced
• 1 cup chopped green beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 1 cup cooked kidney beans (or 1 can, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lime
• Fresh parsley or cilantro for garnish
• Optional toppings: diced avocado, tortilla strips, or shredded cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until fragrant (about 2-3 minutes).
2. Stir in the zucchini, red bell pepper, and green beans. Cook for 5-7 minutes until the vegetables begin to soften.
3. Add the cumin, chili powder, smoked paprika, and oregano, stirring well to coat the vegetables.
4. Stir in the black beans, pinto beans, kidney beans, vegetable broth, and diced tomatoes. Mix everything together.
5. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 25-30 minutes, stirring occasionally.
6. Season the soup with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh parsley or cilantro and your choice of toppings.

This Hearty Mexican Bean and Vegetable Soup is a celebration of bold flavors and wholesome ingredients. Perfect as a main dish or a starter, it’s a versatile recipe that can be easily adapted to include your favorite vegetables or beans. Serve it with a side of crusty bread or cornbread, and enjoy a delicious and nourishing meal!

Creamy Mexican White Bean and Roasted Poblano Soup

This Creamy Mexican White Bean and Roasted Poblano Soup combines the rich, smoky flavor of roasted poblano peppers with the creamy texture of white beans. It’s an elegant yet simple dish that is perfect for cozy dinners or special occasions. This soup is naturally creamy, dairy-free (optional), and loaded with protein and fiber, making it a satisfying option for vegetarians and omnivores alike. Its mild spice and earthy undertones will leave you craving more.

Ingredients:

• 3 poblano peppers
• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon coriander powder
• 3 cups cooked white beans (e.g., cannellini or Great Northern)
• 4 cups vegetable broth
• 1 cup unsweetened coconut milk or heavy cream (optional for extra creaminess)
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish
• Optional toppings: crumbled queso fresco, tortilla strips, or avocado slices

Instructions:

1. Roast the poblano peppers by placing them on an open flame or under a broiler until the skin is charred. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds, and dice the peppers.
2. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened (about 3-4 minutes).
3. Stir in the cumin, smoked paprika, and coriander powder, cooking for 1 minute to bloom the spices.
4. Add the diced poblano peppers, white beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
5. Cook for 20 minutes, allowing the flavors to meld. Use an immersion blender to blend the soup until smooth and creamy, or leave it slightly chunky if desired.
6. Stir in the coconut milk or cream, lime juice, and season with salt and pepper.
7. Serve hot, garnished with fresh cilantro, lime wedges, and optional toppings.

This Creamy Mexican White Bean and Roasted Poblano Soup is a luxurious and comforting dish that’s sure to become a favorite. The roasted poblanos add a smoky depth of flavor, while the white beans create a velvety texture. Pair it with warm tortillas or a fresh salad for a complete meal that will leave everyone impressed.

Mexican Lentil and Black Bean Soup with Sweet Potatoes

This Mexican Lentil and Black Bean Soup with Sweet Potatoes is a hearty, wholesome, and satisfying dish. Combining the earthiness of lentils, the sweetness of sweet potatoes, and the robust flavors of Mexican spices, this soup is a nutrient-packed meal in a bowl. Perfect for cold evenings or meal prep, it’s a dish that is as comforting as it is healthy.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 cup dried green or brown lentils, rinsed
• 2 medium sweet potatoes, peeled and diced
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: diced avocado, sour cream, or shredded cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and softened (about 3 minutes).
2. Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute to release their aroma.
3. Add the lentils, sweet potatoes, black beans, vegetable broth, and diced tomatoes. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, garnished with fresh cilantro and your favorite toppings.

This Mexican Lentil and Black Bean Soup with Sweet Potatoes is a nourishing and flavorful dish that’s perfect for busy weeknights or lazy weekends. Packed with protein, fiber, and vitamins, it’s as healthy as it is delicious. Serve with a side of crusty bread or tortilla chips for a meal that will keep you full and satisfied.

Mexican Three-Bean Tortilla Soup

Mexican Three-Bean Tortilla Soup is a vibrant and hearty dish that celebrates the bold flavors of Mexican cuisine. Made with black beans, kidney beans, and pinto beans, this soup is loaded with plant-based protein and fiber. Topped with crispy tortilla strips and fresh toppings, it’s a perfect blend of textures and flavors that will delight your taste buds.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium green bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 cup cooked black beans (or 1 can, drained and rinsed)
• 1 cup cooked kidney beans (or 1 can, drained and rinsed)
• 1 cup cooked pinto beans (or 1 can, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 cup frozen or fresh corn kernels
• Salt and pepper to taste
• Juice of 1 lime
• Crispy tortilla strips for topping
• Optional toppings: diced avocado, shredded cheese, sour cream, or fresh cilantro

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and green bell pepper until softened (about 4-5 minutes).
2. Stir in the cumin, chili powder, smoked paprika, and oregano, cooking for 1 minute to bloom the spices.
3. Add the black beans, kidney beans, pinto beans, vegetable broth, diced tomatoes, and corn. Mix well.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, stirring occasionally.
5. Season with salt, pepper, and lime juice to taste.
6. Serve hot, topped with crispy tortilla strips and your favorite toppings.

Mexican Three-Bean Tortilla Soup is a festive and delicious meal that’s perfect for family dinners or entertaining guests. The combination of tender beans, smoky spices, and crunchy tortilla strips creates a satisfying dish that’s as fun to eat as it is to make. Pair it with a side of guacamole or a fresh salad for a meal that’s truly memorable.

Mexican Red Kidney Bean Soup with Chorizo

This Mexican Red Kidney Bean Soup with Chorizo is a robust and flavorful dish perfect for those who enjoy bold, smoky, and spicy flavors. The richness of the chorizo pairs beautifully with the creaminess of the kidney beans, while the addition of fresh vegetables and aromatic spices makes this soup an unforgettable dining experience. It’s a hearty and satisfying meal that’s perfect for lunch or dinner.

Ingredients:

• 1 tablespoon olive oil
• 200g chorizo, sliced or crumbled
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 3 cups cooked red kidney beans (or 2 cans, drained and rinsed)
• 4 cups chicken or vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 bay leaf
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: sour cream, diced avocado, or shredded cheese

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook until browned and crispy (about 5 minutes). Remove and set aside.
2. In the same pot, sauté the onion, garlic, and red bell pepper in the rendered chorizo oil until softened (about 4 minutes).
3. Stir in the smoked paprika, cumin, and chili powder, cooking for 1 minute to bloom the spices.
4. Add the kidney beans, broth, diced tomatoes, tomato paste, and bay leaf. Stir to combine.
5. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes to allow the flavors to meld.
6. Remove the bay leaf, season with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro, the reserved chorizo, and your choice of toppings.

This Mexican Red Kidney Bean Soup with Chorizo is a smoky and hearty meal that’s perfect for meat lovers. The combination of chorizo’s bold flavors and creamy kidney beans makes it incredibly satisfying. Serve it with a side of warm tortillas or crusty bread, and enjoy a meal that’s sure to warm you up on a cold day.

Mexican Green Split Pea and Black Bean Soup

This Mexican Green Split Pea and Black Bean Soup is a creative twist on traditional split pea soup. Infused with zesty Mexican spices and packed with black beans for added protein, this soup is a comforting and nutrient-dense option for any meal. Its vibrant green color and earthy flavors make it both visually appealing and delicious.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 cup dried green split peas, rinsed
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 5 cups vegetable broth
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional toppings: tortilla strips, diced avocado, or a dollop of sour cream

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, carrot, and celery until softened (about 5 minutes).
2. Stir in the cumin, chili powder, and smoked paprika, cooking for 1 minute to release the spices’ aroma.
3. Add the split peas, black beans, and vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cover and simmer for 30-40 minutes, stirring occasionally, until the split peas are tender.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
6. Season with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro and optional toppings.

This Mexican Green Split Pea and Black Bean Soup is a nourishing and flavorful dish that’s perfect for cold evenings or as a make-ahead meal. The earthy split peas and hearty black beans are complemented by the zesty spices, making it a delightful twist on a classic soup. Serve it with tortilla chips or a side of cornbread for a wholesome meal.

Mexican Adzuki Bean and Quinoa Soup

Packed with plant-based protein and bursting with vibrant Mexican flavors, this Mexican Adzuki Bean and Quinoa Soup is a nutritional powerhouse. Adzuki beans add a unique sweetness, while quinoa provides a fluffy and satisfying texture. This soup is perfect for anyone looking for a hearty and healthy meal that’s also easy to prepare.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 medium red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 3 cups cooked adzuki beans (or 2 cans, drained and rinsed)
• 1/2 cup quinoa, rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup fresh or frozen corn kernels
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro for garnish
• Optional toppings: diced avocado, shredded cheese, or crushed tortilla chips

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened (about 3-4 minutes).
2. Stir in the zucchini and red bell pepper, cooking for another 5 minutes until slightly tender.
3. Add the cumin, chili powder, and smoked paprika, stirring to coat the vegetables.
4. Add the adzuki beans, quinoa, vegetable broth, diced tomatoes, and corn. Stir to combine.
5. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 20-25 minutes, or until the quinoa is fully cooked.
6. Season with salt, pepper, and lime juice to taste.
7. Serve hot, garnished with fresh cilantro and your favorite toppings.

This Mexican Adzuki Bean and Quinoa Soup is a delightful fusion of textures and flavors. The sweet adzuki beans and fluffy quinoa pair beautifully with the bold spices, creating a satisfying and nutrient-dense dish. Serve it with a side salad or some tortilla chips for a complete and balanced meal that’s sure to impress.

Spicy Mexican Black Bean and Sweet Corn Soup

This Spicy Mexican Black Bean and Sweet Corn Soup is a bold and vibrant dish that brings the heat to your table. Packed with smoky spices, hearty black beans, and the natural sweetness of corn, this soup is a flavorful explosion in every bite. It’s perfect for those who love a little kick in their meals while still enjoying a comforting, hearty dish. Whether served as a main course or a starter, this soup will keep you coming back for more.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño pepper, diced (remove seeds for less heat)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 3 cups cooked black beans (or 2 cans, drained and rinsed)
• 1 1/2 cups sweet corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 can (14 oz) fire-roasted diced tomatoes
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, sliced green onions, and tortilla chips for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and jalapeño until softened and fragrant (about 3-4 minutes).
2. Stir in the cumin, smoked paprika, chili powder, and cayenne pepper, cooking for 1 minute to release the spices’ aroma.
3. Add the black beans, corn, vegetable broth, and fire-roasted diced tomatoes. Mix well.
4. Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for 20-25 minutes, stirring occasionally.
5. Use an immersion blender to blend part of the soup for a creamy texture, leaving some beans and corn whole for added texture.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro, sliced green onions, and tortilla chips.

This Spicy Mexican Black Bean and Sweet Corn Soup is a bold, zesty dish that’s perfect for spice lovers. The combination of smoky spices, creamy black beans, and sweet corn makes it a truly unforgettable meal. Serve it with crusty bread or a side of guacamole for a complete and satisfying dining experience.

Mexican Pinto Bean and Chipotle Soup

Mexican Pinto Bean and Chipotle Soup is a smoky, slightly spicy, and deeply comforting dish that highlights the earthy flavor of pinto beans. The chipotle peppers in adobo sauce bring a unique smokiness and heat, while fresh ingredients like lime and cilantro add brightness. This soup is perfect for a chilly evening or anytime you crave a hearty and bold dish.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 chipotle pepper in adobo sauce, minced (add more for extra heat)
• 3 cups cooked pinto beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and tortilla strips for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened and fragrant (about 3 minutes).
2. Stir in the cumin, oregano, and smoked paprika, cooking for 1 minute.
3. Add the chipotle pepper, pinto beans, vegetable broth, diced tomatoes, and tomato paste. Stir well.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 25-30 minutes, stirring occasionally.
5. Use an immersion blender to blend part of the soup for a creamy texture, or leave it chunky if preferred.
6. Stir in lime juice and season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro and tortilla strips.

Mexican Pinto Bean and Chipotle Soup is a smoky and hearty meal that’s full of bold flavors. The earthy pinto beans and chipotle peppers create a perfect balance of spice and warmth. Pair it with warm cornbread or a fresh green salad for a complete meal that’s both comforting and delicious.

Mexican Navy Bean and Tomatillo Soup

This Mexican Navy Bean and Tomatillo Soup is a refreshing and tangy twist on traditional bean soups. The tartness of tomatillos blends beautifully with the creaminess of navy beans, while zesty spices and fresh cilantro tie everything together. It’s a vibrant and light soup that’s still hearty enough to satisfy, making it ideal for any time of year.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound fresh tomatillos, husked and chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon coriander powder
• 1 teaspoon smoked paprika
• 3 cups cooked navy beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 jalapeño pepper, minced (optional for spice)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, diced avocado, and tortilla strips for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion and garlic until softened (about 3 minutes).
2. Add the chopped tomatillos and jalapeño, cooking until softened and slightly caramelized (about 5 minutes).
3. Stir in the cumin, coriander, and smoked paprika, cooking for 1 minute to bloom the spices.
4. Add the navy beans and vegetable broth. Stir well and bring the mixture to a boil.
5. Reduce the heat to a simmer and cook for 20-25 minutes, stirring occasionally.
6. Use an immersion blender to blend part of the soup for a creamy consistency, or leave it chunky if preferred.
7. Stir in lime juice and season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro, diced avocado, and tortilla strips.

This Mexican Navy Bean and Tomatillo Soup is a bright and tangy dish that brings a fresh twist to traditional bean soups. The tart tomatillos and creamy navy beans create a beautiful harmony of flavors. Serve it with tortilla chips or a side of rice for a meal that’s as satisfying as it is unique.

Mexican White Bean and Roasted Poblano Soup

This Mexican White Bean and Roasted Poblano Soup combines the creamy texture of white beans with the smoky flavor of roasted poblano peppers. The result is a deeply flavorful soup that’s hearty yet light. A hint of lime juice and fresh cilantro brightens the dish, making it perfect for any season. Serve it as a comforting dinner or a crowd-pleasing starter.

Ingredients:

• 3 large poblano peppers
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon oregano
• 3 cups cooked white beans (cannellini or navy beans)
• 4 cups vegetable broth
• 1/2 cup heavy cream or coconut milk (optional, for creaminess)
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro, diced avocado, and tortilla strips for garnish

Instructions:

1. Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for 10-12 minutes, turning occasionally, until the skin is charred. Transfer to a bowl, cover, and let cool for 10 minutes. Peel off the skins, remove seeds, and dice the peppers.
2. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until softened (about 3-4 minutes).
3. Stir in cumin, smoked paprika, and oregano, cooking for 1 minute.
4. Add the white beans, diced roasted poblano peppers, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20-25 minutes.
5. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir in heavy cream or coconut milk, if using, and lime juice.
6. Season with salt and pepper to taste. Serve hot, garnished with cilantro, avocado, and tortilla strips.

This Mexican White Bean and Roasted Poblano Soup is a deliciously smoky and creamy dish that’s both satisfying and easy to prepare. The roasted poblanos add depth, while the lime and cilantro bring freshness. Enjoy this soup on its own or pair it with a side of crusty bread for a comforting and flavorful meal.

Mexican Lentil and Red Bean Soup

Mexican Lentil and Red Bean Soup is a hearty and nutritious dish packed with plant-based protein and bold Mexican flavors. The combination of lentils, red beans, and spices creates a filling meal that’s perfect for busy weeknights or meal prep. This soup is as flavorful as it is wholesome, making it a family favorite.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 cup dried lentils, rinsed
• 3 cups cooked red beans (or 2 cans, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro and diced avocado for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, carrot, and celery until softened (about 5 minutes).
2. Stir in cumin, smoked paprika, chili powder, and cayenne pepper, cooking for 1 minute to bloom the spices.
3. Add the lentils, red beans, vegetable broth, diced tomatoes, and bay leaf. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
5. Remove the bay leaf, stir in lime juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and diced avocado.

Mexican Lentil and Red Bean Soup is a comforting, protein-packed dish that’s perfect for any time of the year. The tender lentils and creamy red beans pair beautifully with bold spices, creating a soup that’s both filling and flavorful. Pair it with warm tortillas or cornbread for a complete meal.

Mexican Three-Bean Soup with Cilantro-Lime Rice

This Mexican Three-Bean Soup with Cilantro-Lime Rice is a colorful and hearty dish that brings together three types of beans for a protein-rich and satisfying meal. Paired with a side of fragrant cilantro-lime rice, this soup is perfect for a casual dinner or a festive gathering. The variety of beans and spices ensures a flavorful bite in every spoonful.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 cup cooked black beans
• 1 cup cooked pinto beans
• 1 cup cooked kidney beans
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 cup frozen corn kernels
• Juice of 1 lime
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Cilantro-Lime Rice:

• 1 cup long-grain rice
• 2 cups water
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Sauté the onion, garlic, and red bell pepper until softened (about 5 minutes).
2. Stir in cumin, chili powder, and smoked paprika, cooking for 1 minute.
3. Add the black beans, pinto beans, kidney beans, vegetable broth, diced tomatoes, and corn. Stir to combine.
4. Bring the soup to a boil, then reduce the heat and simmer for 25-30 minutes.
5. Meanwhile, prepare the cilantro-lime rice. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and a pinch of salt. Cover and reduce heat to low. Cook for 15 minutes or until the rice is tender. Remove from heat, stir in lime juice and cilantro.
6. Season the soup with lime juice, salt, and pepper to taste. Serve hot, with a scoop of cilantro-lime rice on the side or mixed into the soup.

This Mexican Three-Bean Soup with Cilantro-Lime Rice is a filling and flavorful meal that’s perfect for feeding a crowd. The combination of three different beans ensures a variety of textures, while the cilantro-lime rice adds a fresh and zesty complement. It’s a wholesome and satisfying dish that’s sure to become a favorite in your recipe rotation.

Note: More recipes are coming soon!