Quick & Easy Mexican Soup: A Hug in a Bowl

There’s something incredibly comforting about a soup that comes together quickly, especially after a long day. This Mexican-inspired bean soup holds a special place in my culinary repertoire. I remember the first time I made it; it was a chilly evening, and I’d been experimenting with a new cookbook from the Southwest. The aroma that filled my kitchen – smoky bacon, sautéed aromatics, and a hint of chili – was instantly warming. The best part was how effortlessly it came together, proving that delicious, soul-satisfying food doesn’t need to be complicated. It quickly became my go-to for a weeknight meal, a testament to its ease and incredible flavor.

Recipe Snapshot

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 3/4 cups
• Dietary Type: Contains Dairy, Bacon (Can be made Vegetarian/Vegan)

Ingredients

This soup is built on a foundation of simple, yet flavorful ingredients that create a rich and satisfying broth.

• 4 slices bacon, diced
• 3/4 cup onion, chopped
• 3/4 cup celery, chopped
• 1 clove garlic, minced
• 1 (16 ounce) can refried beans
• 1 3/4 cups chicken stock (I recommend using a good quality, low-sodium chicken stock for the best flavor base)
• 1 (4 ounce) can green chilies, chopped and undrained
• 1/4 teaspoon chili powder
• 1/4 teaspoon pepper
• Cheddar cheese, shredded (for topping)
• Monterey Jack cheese, shredded (for topping)
• Crushed tortilla chips (for topping)
• Sour cream (for topping)
• Green onion, chopped (for topping)

Equipment Needed

For this straightforward soup, you won’t need any specialized equipment. Just a few kitchen staples will do:

• A large saucepan or Dutch oven
• A wooden spoon or spatula
• Ladle
• Soup bowls

Instructions

Crafting this delightful soup is a breeze, with each step building upon the last to create a harmonious blend of flavors.

1. Begin by placing the diced bacon into a large saucepan. Cook the bacon over medium heat until it reaches a delightful crispness. Once crisp, carefully remove the bacon from the saucepan, reserving the rendered bacon drippings in the saucepan. Set the cooked bacon aside for garnishing later.
2. To the same saucepan containing the reserved bacon drippings, add the chopped onion and chopped celery. Sauté these aromatics over medium heat, stirring constantly, until they become tender. This typically takes about 5-7 minutes.
3. Next, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
4. Now, it’s time to introduce the star of the soup’s creamy texture: the refried beans. Add the entire can of refried beans to the saucepan.
5. Pour in the chicken stock, and add the chopped green chilies (including their liquid). Stir in the chili powder and pepper.
6. Stir everything together well until the refried beans are fully incorporated into the liquid.
7. Bring the mixture to a boil over medium-high heat.
8. Once boiling, reduce the heat to low, cover the saucepan, and simmer uncovered for 10 minutes. This simmering period allows the flavors to meld beautifully.
9. To serve this comforting soup, ladle the hot soup into individual soup bowls.
10. Sprinkle the reserved cooked bacon over each serving.
11. Generously top with shredded cheddar cheese and shredded Monterey Jack cheese.
12. Add a crunchy element with a scattering of crushed tortilla chips.
13. Finish each bowl with a dollop of sour cream and a sprinkle of chopped green onion.

Expert Tips & Tricks

To elevate this already wonderful soup, consider these chef-approved techniques:

• Bacon Fat Foundation: Don’t shy away from the bacon drippings! They are a crucial flavor enhancer. If you’re aiming for a vegetarian or vegan version, you can start by sautéing the aromatics in a tablespoon or two of olive oil or a plant-based butter.
• Chili Intensity: For a spicier kick, you can opt for a can of hot green chilies or add a pinch of cayenne pepper along with the chili powder.
• Smooth Operator: If you prefer a smoother soup consistency, you can transfer the soup to a blender or use an immersion blender after the simmering stage, before adding the garnishes. Blend until smooth, then return to the pot to reheat gently if needed.
• Stock Savvy: Using homemade chicken stock will always impart a superior depth of flavor. If using store-bought, opt for a good quality, low-sodium variety to control the saltiness.
• Garnish Garden: Feel free to expand on the garnishes! Sliced jalapeños, a squeeze of lime, or a sprinkle of fresh cilantro can add another layer of freshness and zest.

Serving & Storage Suggestions

This soup is best enjoyed fresh and hot, but it also stores remarkably well.

• Serving: Present this soup in warm bowls, allowing each diner to add their desired amount of garnishes. It’s a complete meal on its own but also pairs wonderfully with a simple side salad or some crusty bread for dipping.
• Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors tend to deepen and meld even further overnight, making it even more delicious the next day.
• Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally, until heated through. You may need to add a splash of additional chicken stock or water if the soup has thickened considerably. Avoid boiling vigorously after reheating.

Nutritional Information

Here’s an approximate nutritional breakdown per serving, based on the ingredients listed. Please note that actual values can vary based on specific product brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	232.9
Calories from Fat	98
Total Fat	11 g	16%
Saturated Fat	3.6 g	18%
Cholesterol	23.3 mg	7%
Sodium	587.7 mg	24%
Total Carbohydrate	23.7 g	7%
Dietary Fiber	6.1 g	24%
Sugars	4.2 g	16%
Protein	10.6 g	21%

Variations & Substitutions

While this recipe is fantastic as is, feel free to experiment with these variations:

• Vegetarian/Vegan: Omit the bacon and sauté the aromatics in olive oil. Use vegetable broth instead of chicken stock. For a creamy, dairy-free topping, consider a dollop of dairy-free sour cream or a swirl of cashew cream.
• Bean Variety: While refried beans provide the signature thickness, you could experiment with a base of pureed black beans or pinto beans for a slightly different texture and flavor profile.
• Spice Level: Adjust the amount of chili powder and consider adding a pinch of cumin or smoked paprika for added depth and warmth.

FAQs

Q: Can I make this soup ahead of time?
A: Yes, this soup is an excellent candidate for making ahead. The flavors meld beautifully overnight. Store it in an airtight container in the refrigerator and reheat gently on the stovetop.

Q: What kind of refried beans should I use?
A: Standard canned refried beans will work perfectly. For a smoother texture, you can choose smooth refried beans.

Q: Can I make this soup vegetarian or vegan?
A: Absolutely! Simply omit the bacon and sauté the vegetables in olive oil. Use vegetable broth in place of chicken stock, and opt for dairy-free alternatives for the sour cream and cheese.

Q: How can I make the soup thicker?
A: The refried beans are what give this soup its natural thickness. If you desire an even thicker consistency, you can simmer it uncovered for a few extra minutes, or blend a portion of the soup before serving.

Q: What are good side dishes to serve with this soup?
A: This soup is quite hearty on its own, but it pairs well with a simple green salad, corn muffins, or warm tortillas.

Final Thoughts

This Quick & Easy Mexican Soup is a testament to the power of simple ingredients coming together to create something truly special. It’s a dish that nourishes both the body and the soul, perfect for those moments when you crave comfort and flavor without the fuss. I encourage you to gather your ingredients, embrace the ease of preparation, and savor every warm, flavorful spoonful. Don’t hesitate to share your experiences and any creative variations you discover – happy cooking!