Mexican Soup

4.64 from 22 votes

A warming, Mexican spiced soup that packs in healthy goodness and is filling too. It's finished off with a topping of sour cream and guacamole.

Course Main

Cuisine Mexican

Keyword mexican rice and bean soup, mexican soup, rice and bean soup

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 463

Author Erren Hart

Ingredients

2 tablespoons olive oil
1 large onion chopped
1 stalk of celery chopped
2 red bell peppers chopped
4 cloves garlic minced
2 carrots chopped
4 cups chicken stock or vegetable stock
1 tablespoon tomato paste
14 ounces canned black beans rinsed and drained
14 ounces canned kidney beans rinsed and drained
14 ounces canned pinto beans (or other white beans) rinsed and drained
28 ounces canned diced tomatoes with juices
8 piquanté peppers Mild or hot, chopped (or drained canned green chilis)
fresh cilantro A good handful, chopped
kosher salt to taste
1½ teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons smoked paprika
½ teaspoon black pepper freshly grated
½ teaspoon cayenne pepper (optional) plus more if you like it spicy
¾ cup long grain rice see recipe notes below
cheddar cheese freshly grated for serving
1 tablespoon fresh lime juice
sour cream for serving
Guacamole for serving

US Customary - Metric

Instructions

Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5 to 7 minutes, or until the onions are translucent and the celery & peppers start to soften.
Add the garlic and cook for another minute until fragrant.
Add the tomato paste and mix to combine.
Slowly add the chicken stock mixing to combine.
Add all the beans, tomatoes, piquanté peppers, cilantro, salt, cumin, paprika, black pepper, cayenne pepper, and oregano and stir to combine.
Bring the mixture to a boil, reduce heat to low, and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
Add the rice, bring to a boil and lower the heat back to low. Let simmer 15 to 20 minutes longer or until the rice is tender and the vegetables are the desired softness.
Stir in the lime juice, taste for seasoning, and season with more salt as needed. Serve topped with grated cheddar cheese, sour cream, and guacamole.

Slow Cooker Method

Follow the stovetop instructions up to step 2, where the garlic and spices are added and cooked for a minute. Transfer the sautéed onions, garlic, and spices to the slow cooker.
Add the chicken stock, tomatoes, beans, corn, green chilies, and shredded chicken to the slow cooker. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, allowing the flavors to meld together.
Adjust seasoning with salt and pepper to taste before serving. Serve warm, garnished with fresh cilantro, lime wedges, or tortilla chips, if desired.

Notes

* This recipe calls for parboiled or converted rice. In the US, look for Uncle Bens Converted Rice, or Golden Canilla Parboiled Rice. In the UK, buy Uncle Bens Long Grain Rice (not quick cook).

Substituting The Rice

You can use other types of long-grain rice (although I don't recommend instant, quick-cook, or brown rice). Just be sure to consult the package instructions for the cooking time and adjust accordingly.

Nutrition