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Mexican Black Bean Soup

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Mexican Black Bean Soup
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Bring Mexican flavors to your dinner table with this meatless soup made with Progresso® black beans – ready in 20 minutes.
Updated Sep 12, 2018

Ingredients

  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 1 1/2 cups vegetable broth
  • 1/2 cup refrigerated fresh salsa
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chopped chipotle chile in adobo sauce (from 7-oz can)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons chopped fresh cilantro
  • 1/3 cup crumbled queso fresco cheese
  • 4 lime wedges

Steps

  • 1
    In 2-quart saucepan, mash beans slightly with potato masher. Stir in broth, salsa, lime juice, chile and cumin. Heat to boiling; reduce heat. Simmer uncovered 5 minutes or until thoroughly heated. Remove from heat; stir in cilantro.
  • 2
    Top individual servings with cheese. Serve with lime wedges.

Tips from the Betty Crocker Kitchens

  • tip 1
    For an extra kick, pass hot sauce around the table.

Nutrition

130 Calories, 2g Total Fat, 8g Protein, 24g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Total Fat
2g
0%
Saturated Fat
1g
0%
Sodium
620mg
0%
Total Carbohydrate
24g
0%
Dietary Fiber
7g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 Very Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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