Black and White Mexican Bean Soup

Total Time
45mins
Prep 15 mins
Cook 30 mins

A very good, spicy, tasty, and filling soup.

Ingredients Nutrition

Directions

  1. Heat oil in large pan or Dutch oven over medium-high heat.
  2. Add onion and garlic; cook until onion is tender.
  3. Stir in flour and taco seasoning mix.
  4. Gradually stir in milk until blended.
  5. Add remaining ingredients except cilantro.
  6. Bring to a boil, stirring constantly.
  7. Reduce heat to low; simmer 15 minutes or until thicken, stirring occasionally.
  8. Stir in cilantro.
  9. And Enjoy!

Reviews

(2)
Most Helpful

I agree that the amount of flour could be reduced by about half. I used 12 oz of frozen corn and would use about half of that the next time. I found that this was quite bland so added some adobo sauce and added diced chipotle. The soup was filling, if not the most flavorful.

iris5555 January 26, 2015

I only found this 'OK.' I think it calls for too much flour -- it seemed overly thick. I followed the recipe as-is, except I halved the amount of corn -- as written, it would be "Corn soup with beans."

newspapergal February 17, 2008

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