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    You are in: Home / Recipes / Mexican corn and bean soup Recipe
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    Mexican corn and bean soup

    Average Rating:

    2 Total Reviews

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    • on November 23, 2006

      This is excellent. Quick, easy and, in my opinion, hearty. It's a cold (-8) day and this really hit the spot for lunch. I used a 19oz can of black beans and did not drain it. I never do as there is way too much flavor and nutrition in the liquid to it wash away. I skipped the oil and the cooking of the spices and just added them into the soup with all of the ingredients at the same time. That includes 1/2 of a fresh onion I had in the fridge in place of the frozen onion ask for and 1/2 tsp of minced fresh garlic from a jar. Lovely flavor that I enjoyed a lot. I think I'll be making this a lot over the winter. Thanks for this one Tali.

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    • on March 04, 2004

      This soup wasn't very filling. It seemed like the tomatoes where overpowering all the other ingredients. I think using tomato sauce or crushed tomatoes instead might be better. Adding some sort of meat, maybe hamburger would make it more substantial. It was an easy and fast recipe.

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    Nutritional Facts for Mexican corn and bean soup

    Serving Size: 1 (182 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 213.1
     
    Calories from Fat 38
    18%
    Total Fat 4.2 g
    6%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 179.8 mg
    7%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 9.9 g
    39%
    Sugars 2.4 g
    9%
    Protein 10.3 g
    20%

    The following items or measurements are not included:

    reduced-sodium fat-free chicken broth

    tomatoes and green chilies

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