Quick & Easy Mexican Soup

"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."
photo by Boomette photo by Boomette
photo by Boomette
photo by *Parsley* photo by *Parsley*
photo by teresas photo by teresas
photo by Starrynews photo by Starrynews
Ready In:
4 3/4 cups




  • Cook bacon in a large saucepan until crisp; remove bacon, reserving drippings in saucepan. Set bacon aside.
  • 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.
  • 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.

Questions & Replies

Got a question? Share it with the community!


  1. 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.
  2. I love anything that has Mexican flavors and ingredients and this one did not disappoint. Made for a very yummy and healthy lunch. Thanks for posting this Breezer! Made for Zaar Stars.
  3. This was my first time doing a mexican soup. It's so yummy. We both loved it. So yummy with the bacon, cheese, tostitos and green onion on top. Thanks Breezermom :) Made for Zaar Star Game
  4. Fantastic soup with a real kick! Wonderful for those cold Fall/Winter nights and super easy to put together. I poured most of the bacon drippings out and the flavour was not lacking for it. The toppings were perfect; I was going to add fresh cubed tomatoes as a topping but forgot about that idea; will try that next time. Made for Zaar Stars
  5. This was sooooo good. I did make some modifications to our liking though. I browned a pound of ground beef, doubled the amount of chicken stock and chili powder and added crushed red pepper. I also added a can of diced tomatoes with green chilies undrained as we love tomatoes. It was spicy, tasty and very filling for a chilly fall evening. Thank you.


  1. This certainly delivers on the quick and easy as titled, and even better, is delicious! I used vegetarian refried beans, low-sodium chicken stock, and, after tasting it, added a dash of cayenne pepper for an extra little kick. I also used low-sodium blue corn tortilla chips on top. The only change I may make in the future would be to use green pepper instead of celery, but that would purely be a personal preference. Thanks for sharing!!



Find More Recipes