Some days call for a hearty bowl of soups that warms your belly and calms your body. Soups have such a unique ability to fill you and this recipe for Mexican White Bean Soup will do just that! The beans and beef combine so well in a broth that is packed with flavor and a little bite of kick from the jalapeno!
The star of this soup is the seasoning. The combination of smoky cumin and chili powder and the spicy heat of the jalapeno give a depth of flavor in the broth for this soup. You are going to be amazed by the layers. I used a cannelloni beans because they have a very mild flavor on their own but still hold up to bold flavors of a soup like this.
I went with a ground beef for this soup, but you could use a ground turkey or chicken or even a pork. It is very similar to a chili, which is why I selected beef for my recipe. I also used a hot taco sauce but you could use a mild or medium, just make sure it’s a red sauce. The zing of the green sauce would not mesh well with the rest of this soup – though that could be a different avenue to try for another day.
I served this with my kicked up cheesy cornbread (sounds fancier than it is). All you do is make your favorite cornbread mix as directed, then add in a 4oz can of green chilies and a cup of shredded cheddar cheese. Bake as directed on the mix and serve it up with the soup.
Now Let’s Get Cookin’!
Mexican White Bean Soup
- 1½ lb Ground Beef
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 4 15oz can White Beans cannelloni beans
- 1 Jalapeno cut on slices
- 2 tsp Cumin
- 2 tsp Chili Powder
- 1 15oz can Diced Tomatoes
- 1 qt Beef Broth
- ¼ cup Taco Sauce
- ½ cup Sour Cream
- 1 cup Cheddar Cheese shredded
- ½ cup Cilantro chopped
- In a large stock pot over medium-high heat, add beef, onions and garlic. Cook and crumble until no longer pink.
- Reduce heat to medium. Add beans, cumin, chili powder, tomatoes, jalapenos, beef broth and taco sauce. Bring just to a boil then reduce heat to medium-low and let simmer for 30 minutes.
- Serve in bowl with a portion of cheese, sour cream and cilantro sprinkled on top.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
Don’t miss new recipes from Homemade on a Weeknight – subscribe and get an email with every new post!