Thick Mexican Bean Soup

Quick and Thick Mole and Bean Soup
Thick Mexican Bean Soup

If you are a bean lover like I am, try this soup on a chilly evening. Thick Mexican Bean Soup is quick and simple to make, and it will make your belly and soul content.

To start this recipe, purée diced tomatoes, defatted peanut flour, cocoa powder, raisins, herbs and spices in a blender.

Set that aside while you sauté onions, garlic and bell peppers, and then add everything to your pot and simmer or place under pressure. Once the ingredients have cooked, add some lime juice and serve. I like it with cilantro, sliced green onion, sliced jalapeño, and hot sauce.

I’d recommend eating the soup with a green salad for a delicious meal that is loaded with protein, fiber and phytonutrients. Even better – relax and rejuvenate after a long day while the soup cooks, and ask someone else in your family to make the salad.

Either way, I hope you enjoy this recipe.

As always, thanks for reading, everyone.

Hugs of kindness,



Thick Mexican Bean Soup

  • Servings: 4
  • Difficulty: easy
  • Print


  • 2 14.5-ounce cans diced tomatoes
  • 1 jalapeño, seeded if you prefer less heat
  • 1 dried guajillo, Anaheim or similar chili or ½ tablespoon chili powder
  • 2 tablespoons defatted peanut flour
  • 2 tablespoons raisins
  • 1 tablespoon cocoa powder
  • 1 teaspoon ground cumin
  • 1 teaspoon no-salt seasoning
  • ½ teaspoon ground pepper
  • pinch cinnamon
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 large bell pepper, diced
  • 2 15-ounce cans pinto or black beans, drained and rinsed
  • 1½ cups frozen or fresh corn
  • about 1¼ cups vegetable broth with no added salt or water, or add more for a thinner soup
  • juice of 1 lime,
  • ½ bunch chopped cilantro, 2 sliced green onions and 2 sliced or chopped jalapeños, for optional garnishes
  • hot sauce


  1. Place the tomatoes, jalapeño, guajillo, peanut flour, raisins, cocoa powder, cumin, no-salt seasoning, pepper and cinnamon in a blender and purée until smooth. Set aside.
  2. Sauté the onions in a pre-heated soup pot or Instant Pot or other pressure cooker. Add the garlic and bell pepper when brown and cook another minute, stirring occasionally.
  3. Pour in the contents of the blender and add the beans, corn, and vegetable broth or water.
  4. Cook in your pressure cooker for 5 minutes and let pressure reduce naturally, or simmer for 20 minutes.
  5. Stir in the lime juice.
  6. Serve with hot sauce, garnished with cilantro, green onions and jalapeño peppers, if desired.
  7. Refrigerate or freeze leftovers.

Nutrition information per serving with beans and water and without garnishes or hot sauce: 392 calories, 2 grams fat, no saturated fat, 61 mg sodium, 1546 mg potassium, 77 grams carbohydrates, 31 grams fiber, 20 grams sugars, 20 grams protein, 45% Vitamin A, 223% Vitamin C, 14% calcium, 41% iron.

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