Mexican Soup

READY IN: 50mins
Recipe by CindiJ

A great recipe that I make often. Courtesy of Ms. Sarah Whitley and From The Heart Cookbook. I have made this often. Very good on a nice crisp day! We like to serve this with a pan of corn bread.

Top Review by monkeyintheplaypen

I did not have kidney beans so I used Pinto beans and that worked out well. I put in about 4 1/2 cups of water.

Ingredients Nutrition


  1. Mix all ingredients together. After everything is mixed, decide on how much water to add for your taste and desired consistency.
  2. Let simmer over medium-low heat approximately 30 minutes.
  3. This can be made in the crockpot as well, letting simmer on low for 4-5 hours. This recipe doubles easily. I also drain the hominy and corn to help reduce the sodium.

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