Total Time
Prep 10 mins
Cook 35 mins

Easy and convenient, you'll love this soup!

Ingredients Nutrition


  1. In a large soup pot over medium heat, warm oil.
  2. Saute onion, bell pepper and garlic until tender, about five minutes.
  3. Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
  4. Ladle into bowls and top with a dollop of sour cream and tortilla chips.


Most Helpful

I like this recipe. I used fresh jalepenos instead of canned chiles, and the soup ended up wayyyy too spicy for comfort. I'm planning to make this again but without the jalepenos to give it a real shot. This was a good compliment to some bean burritos (and Lentil Burritos) I made for a Mexican theme.

Fat Guy in the Kitchen November 12, 2007

We enjoyed this soup. We got 4 main course servings, and I added about 1 1/2 cups of cooked pinto beans. I also left out the chillies (they're not easy to obtain in cans in Australia) and left off the topping because I didn't have the ingredients. I didn't feel like we missed anything, though. I'd make this again.

Jo C September 24, 2006

This is an incredible soup. The first time I made it, I made it as written but without cumin and used stewed tomatoes. The second time I made it I added a can of kidney beans. It was still good, but not as good as the original recipe. It is fast to make with lots of flavour. Thanks for the recipe.

Cilantro in Canada February 22, 2006

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