Total Time
Prep 5 mins
Cook 20 mins

Wonderful for winter potlucks and buffets. I've had to give the recipe so many times that I just keep a copy on my Outlook notes!

Ingredients Nutrition


  1. Brown the meat and onion.
  2. (Meat is optional) Add to a large pot with all the canned items.
  3. Add the water and dry package ingredients.
  4. Stir until well mixed over a medium heat.
  5. Cook until hot (about 15-20 minutes).
  6. Serve in soup bowls topped with chopped onion and grated cheese.
  7. Serve with corn chips and other toppings on the side.


Most Helpful

We love this soup. I cut the meat to one pound (we are not big meat eaters). I also didn't use pinto beans. I rinse the beans thoroughly (I think they are somehow less gas producing that way). We add a dollop of sour cream into each bowl and mix it in for a little creamier texture. Everyone loves it including the kids...I cut the green chilies for them, but I know my DH and I would like it better with the chilies! <br/><br/>Thanks!

Chef TanyaW October 08, 2013

This is a very easy to make, tasty and hearty meal; great if you are short on time. I didn't add that last 1 1/2 cups water for a brothy soup because I wanted a thicker, chunkier stew consistancy...and it was!! Very satisfying. We ate it with cheddar cheese and cilantro sprinkled on top, then garnished with black olives, sour cream, onion, and tortilla chips....endless possibilities. The only thing that I didn't have was the 4 oz green chilies, but it was wonderful even without them. Thanx for this recipe; I'll whip this up often!

*Parsley* December 05, 2005

Great flavor and very filling. Also, a nice quick recipe that is easy to follow. I don't like corn, so I left it out and I also left out the water because I liked it just like it was, nice and thick. Thanks for sharing this recipe!

Shellbelle November 18, 2004

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