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Tex-Mex Bean Soup
with tortilla chips / sour cream / avocado

Active: 30 min Total: 30 min

With fajita-flavors serving as inspiration for this vegetarian soup, be sure to dress up each bowl with avocado, sour cream, green onions and fresh lime juice. Tortilla chips provide a satisfying crunch served on the side or crumbled over the top!

Tags

Ingredients

Servings:
4
Metric
Tex-Mex Bean Soup:
  • Onions, small - 1, chopped
  • Carrots, medium - 2, chopped
  • Cumin, ground - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Green onions - 2 stalks, chopped, white and green parts separated
  • Limes - 1, wedges
  • Beans, garbanzo (14 oz / 387 g) - 1 can, drained and rinsed
  • Beans, pinto (14 oz / 397 g) - 1 can, drained and rinsed
  • Avocados - 1, cubed
  • Oil, cooking - 1 Tbsp
  • Stock, any variety - 3 cups
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g can) - 1 can
  • Corn, frozen - 1 cup
  • Sour cream, for serving (sub plain yogurt) - 4 Tbsp
  • Tortilla chips - 2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Spice mix - Combine cumin, coriander and paprika. (Can be done up to 5 days ahead)
  3. Green onions / Limes - Store white and green parts of green onions separately. Keep lime wedges separate. (Can be done up to 2 days ahead)
  4. Beans (both types) - Drain and rinse.
  5. Avocados - Chop avocados.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then white parts of green onions to heated oil. Once you can smell the white parts of green onions, add in onions and carrots with some salt. Saute ~5 minutes or until carrots are tender. Add spice mix and saute until spices are fragrant, ~2 minutes more.
  2. Add stock and tomatoes (including liquid). Bring to a simmer and continue cooking for 5 minutes to let the flavors come together.
  3. Optional step: For a smooth, creamy base, blend stock with an immersion blender.
  4. Add corn and both types of beans and continue simmering until heated through. Taste and season with some salt and pepper and a squeeze of fresh lime juice.
  5. Ladle soup into bowls and top with sour cream, avocados and green parts of green onions. Serve with tortilla chips and extra lime wedges on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (123)
Gluten-free (8)
Paleo (9)
Vegetarian (18)

56 reviews

Tasty. Wondering why you like to add garbonzo beans and not black beans for a tex mex style soup. Added garlic. I did not blend the soup as I like the chunkiness.

By: Tiffany
Posted: Apr 24, 2017
Diet: Vegetarian
0 Helpful

Really satisfying for a meatless meal. Made without dairy. Didn't blend the veggies, kept it more stewlike as my hubby likes to chew. :)

By: Sundi
Posted: Apr 23, 2017
Diet: Original
0 Helpful

The soup was delicious before my husband over salted it and left it inedible. I will definitely make this again and make sure he is not in the kitchen.

By: Maya
Posted: Jan 21, 2017
Diet: Gluten-free
0 Helpful

Such a yummy soup. I made lots of extra, so I'll be eating it for the next few days, and I don't mind at all

By: Jenna
Posted: Aug 30, 2016
Diet: Original
0 Helpful

This was very bland, and also quite watery (I did blend at the optional step). I'd use a cup less broth when making this again. However, I don't think that would solve the blandness issue. I added liberal amounts of tabasco to spice things up, but that just left me with hot watery soup, rather than flavourful soup.

By: Jolyon
Posted: Jun 15, 2016
Diet: Vegetarian
0 Helpful

Mm mm mmm!

By: Ana
Posted: Jun 09, 2016
Diet: Original
0 Helpful