Best Ever Low Fat Mexican Soup Recipe

Name: Best Ever Low Fat Mexican Soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: Red Beans; Pinto Beans; 1 (15-ounce) can black beans; Whole Kernel Corn; Taco Seasoning; Fat Free Ranch Dressing; Picante Sauce; Whole Wheat Tortillas; 1 cup shredded cheddar cheese; Water; Salt and pepper to taste; 2 minced cloves garlic; 1 tablespoon olive oil; 1 chopped onion; 1 (15-ounce) can diced tomatoes; 1 (15-ounce) can kidney beans; 4 cups vegetable broth; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon oregano; 1/4 teaspoon cayenne pepper (optional); fresh cilantro (for garnish); avocado slices (for garnish); dollop Greek yogurt or sour cream (optional, for garnish)

This incredibly flavorful, low-fat Mexican bean soup is a family favorite! Packed with hearty beans and zesty Mexican spices, it's quick, easy, and perfect for a healthy weeknight meal. Double the recipe and freeze individual portions for a grab-and-go lunch or dinner. Your kids will devour this delicious and surprisingly low-fat soup!

Prep Time 15 mins

Cook Time 60 mins

Calories 333.9 kcal

Protein 34g

Rating 3.8 (4 Reviews)

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Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Ever Low Fat Mexican Soup

Red Beans
Pinto Beans
1 (15-ounce) can black beans
Whole Kernel Corn
Taco Seasoning
Fat Free Ranch Dressing
Picante Sauce
Whole Wheat Tortillas
1 cup shredded cheddar cheese
Water
Salt and pepper to taste
2 minced cloves garlic
1 tablespoon olive oil
1 chopped onion
1 (15-ounce) can diced tomatoes
1 (15-ounce) can kidney beans
4 cups vegetable broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon oregano
1/4 teaspoon cayenne pepper (optional)
fresh cilantro (for garnish)
avocado slices (for garnish)
dollop Greek yogurt or sour cream (optional, for garnish)

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How to Make Best Ever Low Fat Mexican Soup

Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 chopped onion and 2 minced cloves of garlic and saute for 5 minutes, until softened.
Add 1 (15-ounce) can of diced tomatoes (undrained), 1 (15-ounce) can of black beans (rinsed and drained), 1 (15-ounce) can of kidney beans (rinsed and drained), 4 cups of vegetable broth, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of oregano, and 1/4 teaspoon of cayenne pepper (optional).
Bring the mixture to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
Stir in 1 cup of shredded cheddar cheese (or your favorite Mexican cheese blend) and continue to cook until the cheese is melted and the soup is heated through.
Season with salt and pepper to taste. Garnish with fresh cilantro, avocado slices, and a dollop of Greek yogurt or sour cream (optional). Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

55 g

Sugar

24g

Fat

Carbs

21g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Beans American Mexican Southwestern United States Tex Mex Easy Beginner Cook Kid Friendly Vegetarian Crock Pot Slow Cooker Stove Top Dietary One Dish Meal Inexpensive Black Beans Equipment 3 Steps Or Less