Happy Sunday friends! I narrowed down the name of this soup to two things: “Mexican bean soup” and “the soup you want when it’s cold outside and takes minimal effort to make but tastes really good”. Obviously the second name was a little too long and dramatic, so the first name seemed much more appropriate. But honestly, the second name holds truth to this soup. Drew and I have made (okay I have made) this soup every week the past three weeks because it’s so dang easy but also so dang good.
I really don’t have much else to say about it other than I hope this recipe makes those busy days that much easier for you. Try it out for yourself and cheers to the simple things in life!
Mexican Bean Soup
Prep: 5 min
Makes: 6-8 servings
1 yellow onion
1 tsp olive oil
2 cloves garlic, minced
2 cups half and half
1.5 cups water
1 packet of your favorite taco seasoning
2 TBSP flour
1 can pinto beans
1 can black beans
1 can great northern white beans
4 oz can green chiles
1.5 cups frozen sweet corn
1 can fire roasted tomatoes
cilantro & greek yogurt & lime to garnish (optional)
dice the onion and mince the garlic. in a large pot, add the onion, garlic, and olive oil on medium-high heat for 5 minutes
while the onion and garlic are being sautéed, rinse the beans under water and set to the side
next, add the half and half, water, taco seasoning, and flour to the pot. stir for 1 minute
add the beans, chiles, corn, and tomatoes and bring to a boil and reduce to a simmer for 20 minutes. continue to stir the soup as it thickens!
top with cilantro, greek yogurt, and lime juice. enjoy!
if you are using trader joe’s taco seasoning, start out with only using half the packet- it is very spicy!