Quick & Easy Mexican Soup

READY IN: 35mins
Recipe by breezermom

This recipe is really quick and easy, and the refried beans give a nice thick texture. I love the ease and the taste of this recipe. This recipe came from Southwest Seasons Cookbook.

Top Review by Cats Eye

Quite good! I didn't use the bacon but I did brown up some ground round (drained & rinsed) to add to it. It doesn't make very much so if company is coming you need to at least double this. I also added a some hot sauce as we like a bit of a bite! Overall, it is a quick and tasty soup.

Ingredients Nutrition

Directions

  1. Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
  2. Saute onion, celery, and garlic in drippings over medium heat, stirring constantly, until tender. Add refried beans and next 4 ingredients; stir well. Bring to a boil; reduce heat, and simmer uncovered for 10 minutes.
  3. To serve, ladle soup into individual soup bowls. Sprinkle with reserved bacon, and top with cheese, crushed tortilla chips, green onions, and a spoonful of sour cream.

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