Black and White Mexican Bean Soup

Submitted by Chef #367901

"A very good, spicy, tasty, and filling soup."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 1 cup
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 1 cup chopped onion
• 1 garlic clove, minced
• 1⁄4 cup flour
• 1 (1 1/4 ounce) package ortega taco seasoning mix
• 2 cups milk
• 1 (14 ounce) can chicken broth
• 1 (16 ounce) package frozen corn
• 1 (15 1/2 ounce) can joan of arc great northern beans, drained
• 1 (15 1/2 ounce) can joan of arc black beans, drained
• 1 (4 ounce) can ortega diced green chilies
• 2 tablespoons chopped fresh cilantro

directions

1. Heat oil in large pan or Dutch oven over medium-high heat.
2. Add onion and garlic; cook until onion is tender.
3. Stir in flour and taco seasoning mix.
4. Gradually stir in milk until blended.
5. Add remaining ingredients except cilantro.
6. Bring to a boil, stirring constantly.
7. Reduce heat to low; simmer 15 minutes or until thicken, stirring occasionally.
8. Stir in cilantro.
9. And Enjoy!

Reviews

[iris5555]

I agree that the amount of flour could be reduced by about half. I used 12 oz of frozen corn and would use about half of that the next time. I found that this was quite bland so added some adobo sauce and added diced chipotle. The soup was filling, if not the most flavorful.

 

[newspapergal]

I only found this 'OK.' I think it calls for too much flour -- it seemed overly thick. I followed the recipe as-is, except I halved the amount of corn -- as written, it would be "Corn soup with beans."