I love soup, especially when the temperature drops and there is a constant chill in the air. There is something about a hot bowl of soup that just warms me up from the inside out. Considering I love Tex-Mex food too, I immediately wanted to create a Mexican-inspired soup when I partnered with our sponsors Conagra, for a quick and easy recipe post featuring Rotel and Rosarita for game days.
This soup is also very versatile and can be modified to meet the tastes of each cook and/or their family. Like some medium heat? Add an extra can of green chilis , chili powder or substitute hot salsa. Prefer a creamier soup? Plop a dollop of sour cream on top of your bowl. Don’t care for cilantro? Leave it out. Obsessed with garlic (like me)? Add a dash of garlic powder. This version is great for vegetarians but you can easily add some shredded rotisserie chicken for added protein if desired. We tried it a variety of different ways and loved it each time! My family likes just a hint of heat, so we used the recipe I am sharing.
My very favorite thing about this easy Refried Bean Soup is how simple and easy it is to make! You literally dump all of the ingredients into the pot and heat it up. When I’m hosting friends to watch a game at my house, I make it ahead and put it in the slow cooker for a few hours to heat up so I can spend time with my company. Plus, it makes for super easy cleanup!! It’s also a super easy weeknight meal for hectic nights.
To make the Refried Bean Soup you will need:
- 12 oz of chicken broth
- 1/4 C mild salsa
- one 10oz can of Rotel Original Diced Tomatoes & Green Chiles
- one 16oz can of Rosarita Traditional Refried Beans
- one can of whole kernel corn (I used fire-roasted for extra flavor)
- one can of black beans, drained and rinsed
- cilantro, shredded cheese, green onions and/or sour cream for garnish (I used cilantro, green onions and a Mexican blend of shredded cheese in this batch)
The directions could not be easier. Literally dump all of the ingredients into a crockpot and heat for about three hours or until hot. Serve with a side of tortilla chips and sit back and rake in the praise. Seriously, my teen is extremely picky, and he loved this soup.
Don’t have a crock pot? Not a problem! Put all of the ingredients in a large saucepan or soup pot and cook over medium-high heat. Once it is heated through, simmer for an hour over low heat.
Refried Bean Soup
Equipment
- slow cooker or Instant Pot
Ingredients
- 12 oz chicken broth
- 16 oz Rosarita Traditional Refried Beans
- 10 oz Ro*tel Original Diced Tomatoes & Green Chiles
- 1/4 cup salsa
- 1 can whole kernel corn
- 1 can black beans drained and rinsed
- cilantro, shredded cheese, green onions, sour cream for garnish if desired
Instructions
- Add all ingredients to the slow cooker.
- Stir until combined.
- Heat for 2-3 hours or until hot.
- Garnish with cilantro, green onions, shredded cheese or sour cream.
- Serve with a side of tortilla chips.
Francisca says
Look good I’m going to try make 😁
beenBlonde4ever says
I double this and add chicken , and I add more broth ( I like it thin)
Natalie says
Do you pre-cook the chicken? If not, how long do you cook it for?
Maureen Fitzgerald says
There’s no chicken in this recipe.
Leah says
You could use a rotisserie chicken or you could boil up some thighs, split breasts or drumb sticks in water with celery, carrots, onion and a few Bay leaves and use that stock and the shredded chicken in the soup.
Ellen says
Great and simple recipe. I added half an onion, and dashes of chili and garlic powders. Will definitely share it with friends.
Naf Ranz says
Excellent, added roast pork cubes, chopped onion, a can of hominy and a packet of taco sauce. Seasoned to taste. Added all the garnishes, served with flour tortillas. Will use leftovers served over rice. 😋
Nikki says
This was so easy and good I almost cried. I am beat after work and my family is used to what I cooked before I went back to work. We all loved this soup. I added taco seasoning, but other than that, I cooked it according to the recipe. Thank you for this win!
Maureen Fitzgerald says
I’m so glad you liked it!! It’s an easy favorite at my house too.
menkens says
Very easy for sure — by accident I opened a can of cream corn which I will do again in the future; cooked/added long-grain brown rice (1/2 cup uncooked) along with some dried onions, cumin & roasted garlic for seasoning. On, forgot about the small can of diced green chilis since I used fire-roasted tomatoes in place of Rotel. Next time I think I’ll had some mild sausage to the mix too. Thanks so very much for sharing!
Maureen Fitzgerald says
I love the variations you mentioned and will be sure try them myself!
Andrea says
I do a similar soup just cook chicken breast or a package of chickenteners in broth ,cool shred ,and add back to broth with other ingredients.
M says
Love this recipe! I make a vegan version with vegetable stock or better than boullion no chicken. Vegan cheeze & non-dairy sour cream. Yummy 😋