Easy Mexican Bean soup
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Easy Mexican Bean soup

Submitted by: Tammy Johnson

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 6

My husband had a version of this soup when he was in Mexico. He came home and made it for us and the kids loved it! I have adjusted it to make it quick and easy to make. It is our "quick, we need a meal" solution to help avoid the fast food trap on busy nights.


    3 can canned pinto beans

    1 pkg. hot dog, beef, uncured, nitrite-free

    1 onion

    1 jalapeno pepper

    1 bch. cilantro, bunch, fresh, organic

    1 can diced tomatoes, canned

    14 1/2 fl oz. chicken broth

    1 uncured bacon


In a large pot, saute onion, jalapeno, and hot dog pieces (or bacon) together until onion and jalapeno are soft (or until bacon is done if using bacon). Add 3/4 of the fresh cilantro and cook a couple of minutes. Add undrained tomatoes, undrained beans, and chicken broth. Bring all to a boil then reduce heat and simmer 10 minutes. Serve with remaining fresh cilantro sprinkled on top of each serving. You can also add a dab of sour cream on top of each serving along with the cilantro.