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Tex-Mex White Bean Soup

Mexican tortilla soup gets a twist with cannellini beans and quinoa. If desired, stir rotisserie chicken into the mix.

Serves 4
Ready in 34 mins
Prep time 6 mins
Cooking time 28 mins
839 calories per serving


> 2 cups roasted carrots
> 1 tbsp olive oil
> 2 tsp minced garlic
> 2 cups can cannellini beans
> 1 1/2 cups frozen corn
> 1 1/2 cup quinoa
> 4 cups reduced-sodium vegetable broth
> 1 avocado
> 1/2 cup cilantro
> 1 tbsp lime juice
> 2 cups multigrain tortilla chips 


Peel and chop the carrots. In a medium pot, heat the oil on medium. Add carrots and cook 5–7 min., until beginning to soften. Add the garlic and cook 1 min., stirring.
Meanwhile, drain and rinse the beans. To pot, add 3½ cups water, beans, corn, quinoa, and vegetable broth. Season with salt and pepper.
Heat to boiling on high. Reduce heat to medium and simmer 15–20 min., until quinoa is cooked, stirring occasionally.
Peel and chop avocado. Finely chop cilantro. Stir lime juice into soup. Serve soup topped with avocado, cilantro, and chips.

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