Easy To Make Bean Soup
Submitted by race
Canned refried beans transform into a velvety smooth soup with chicken broth, green chilies, and cilantro, topped with melted cheese and sour cream for a quick Mexican-inspired meal ready in 20 minutes.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minThis simple bean soup proves that great flavor doesn’t require hours of simmering or a long ingredient list.
Onions soften in oil until sweet and translucent, then green chilies add a mild kick before canned refried beans stir in with chicken broth to create a creamy, satisfying base.
Fresh cilantro brightens everything right before serving, and each bowl gets crowned with grated Monterey Jack cheese and a dollop of cool sour cream for richness and tang.
Kitchen Tips
- Whisk constantly while adding broth to prevent lumps and create silky texture
- Adjust thickness by adding more broth for thinner soup or less for a heartier bowl
- Use mild or hot green chilies depending on your heat preference
- Top with crushed tortilla chips, diced avocado, or pickled jalapeños for extra texture
- This soup reheats beautifully and tastes even better the next day
Ingredients
Directions
Place chopped onion and oil in a large saucepan over med-high heat.
Cook until onions are soft, but not brown.
Coarsely chop green chilies, unless they are already chopped, add to onions.
Add refried beans.
Stir in chicken broth.
Cook and stir until soup is heated through and no lumps remain.
Season to taste with salt and pepper.
(Ingredients are already salty).
Add spice to taste with pepper sauce.
Stir in cilantro just before serving.
Garnish each serving with grated cheese and sour cream.
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