Hearty Mexican Trio Soup
Dive into a medley of pinto, red kidney, and black beans combined with zesty flavors of taco seasoning, green chiles, and diced tomatoes for a scrumptious and filling Mexican bean soup. Enhanced with a mix of crunchy celery, peppers, onions, and garlic, this savory dish is simmered to perfection in rich chicken broth.
ingredients
- 1 cup dried pinto beans, soaked overnight and drained
- 1 cup dried red kidney beans, soaked overnight and drained
- 1 cup dried black beans, soaked overnight and drained
- 2 tablespoons taco seasoning
- 1 can (4.5 oz) diced green chiles
- 1 can (14.5 oz) diced tomatoes
- 2 stalks celery, diced
- 1 bell pepper, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 6 cups chicken broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
In a large pot, add soaked pinto beans, kidney beans, and black beans. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until beans are tender. Drain and set aside.
- 2.
In the same pot, heat some oil over medium heat. Sauté celery, bell pepper, onion, and garlic until softened, about 5 minutes.
- 3.
Add the taco seasoning and onion powder, stirring until fragrant.
- 4.
Pour in the diced green chiles and diced tomatoes (with their juice) into the pot. Stir well.
- 5.
Return the cooked beans to the pot, and then add the chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes to allow the flavors to meld together.
- 6.
Season with salt and pepper according to taste.
- 7.
Ladle the hot soup into bowls and garnish with fresh cilantro.
- 8.
Serve and enjoy this comforting Mexican Trio Soup!
Releated Recipes
