This will warm you up on a cold day! Canned or jarred chipotle peppers in adobo sauce can be found in the Mexican food section of the grocery store, and they add a subtle depth of flavor that’s a little spicy and a little smoky. We freeze the leftovers peppers in small snack-size baggies, with one chili and about one spoonful of sauce in each baggie, for use later in other recipes. (Be sure to date your baggies, and use them within 6 months for best flavor.) If you can’t find chipotle peppers, use hot sauce to taste instead.
We like to add a can of refried beans to our soups to thicken them without blending. We use refried beans with no added spices– just beans, water, and salt. If you want to choose a type that has additional spices, you might want to leave out the chipotles.
This recipe makes about 12 cups, but it will still fit into our Finite Foodie recommended 4-quart saucepan. Feel free to use a larger one if you have one. Leftovers freeze well.
| Prep Time | |
| 15 minutes |
| Cook Time |
| 30-60 minutes |
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Easy!
Inexpensive!
Serves:6people
Serving Size:2 cups
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Love Mexican food, but not all of the calories? Try this gently spicy Mexican bean soup that's packed with nutritious vegetables and filled with fiber. You can add a sprig of cilantro, or top it with sour cream, Greek yogurt, or grated Monterey Jack cheese and avocado slices.
Tools:knife and cutting board, large (4-quart) saucepan, colander, measuring cups and spoons
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- 1 small onion
- 1 tablespoon high heat cooking oil
- 2 cloves garlic
- 2 cups finely chopped cabbage *See tip below
- 1/2 cup chopped fire roasted red pepper or 1 cup chopped fresh
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 4 cups water or broth
- 1 (15-ounce) can refried pinto beans
- 1 (15-ounce) can black beans
- 1 (15-ounce) can red beans or pinto beans
- 1 (14.5-ounce) can diced tomatoes
- 1-1/2 cups corn (frozen or fresh kernels)
- 2 teaspoons minced chipotle pepper in adobo sauce or hot sauce to taste
- 2 teaspoons salt (less if broth is salted)
- 1/4 teaspoon ground black pepper
- Greek yogurt or grated Monterey Jack cheese
- 1 avocado sliced or chopped
- Chop onion. Heat oil in a large saucepan over medium-low heat, then add onion. Cook and stir while you continue.
- Chop cabbage, pepper, and garlic, adding them to the onion as you finish each one.
- Cook and stir 2 to 3 minutes.
- Add chili powder and cumin. Cook another minute to release flavors.
- Add water (or broth) and refried beans. Stir well.
- Rinse black beans and red (or pinto) beans in a colander, then add to soup, along with all remaining ingredients except garnish.
- Raise heat to bring to a boil, then lower to keep at a simmer (uncovered) 30 to 60 minutes.
- To serve, place in individual bowls and top with a dollop of yogurt (or grated cheese) and avocado slices if desired.
*Tip: We sometimes buy coleslaw mix (shredded cabbage and carrots) to add to our salads. It also works in this soup and will save you a little time.
SERVING SUGGESTION:
- Serve with tortilla chips or crackers and a salad. Top with an extra chipotle pepper if you really like things hot!
VARIATION:
- Add 1 cup chopped cooked chicken, ham or sausage after adding the beans.
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