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5 from 6 votes

Mexican Rice and Bean Soup

This warming, Mexican spiced soup that packs in healthy goodness and is filling too. It's finished off with a topping of sour cream and guacamole.
Course Main
Cuisine Mexican
Keyword comfort food, rice, soup
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 350kcal
Author Erren Hart of Erren's Kitchen


  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 1 stalk of celery chopped
  • 2 red bell peppers chopped
  • 4 cloves garlic chopped
  • 2 carrots chopped
  • 4 cups chicken stock
  • 1 tablespoon tomato paste
  • fresh cilantro A good handful, chopped
  • 1 14-ounce can black beans rinsed and drained
  • 1 14-ounce can kidney beans rinsed and drained
  • 1 14-ounce can yankee beans rinsed and drained
  • 2 14-ounce cans diced tomatoes with juices
  • 8-10 Piquanté Peppers chopped (mild or hot)
  • teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons smoked paprika
  • ¾ cup long grain rice
  • Salt and pepper to taste
  • Cheddar cheese freshly grated for serving
  • Sour cream for serving
  • Guacamole for serving


  • Heat the oil in a large stockpot over medium-high heat. Add the onion, celery, carrots, and red pepper and sauté for 5-7 minutes, or until the onions are translucent and the celery & peppers start to soften.
  • Add the garlic and cook for another minute until fragrant.
  • Add the tomato paste and mix to combine.
  • Slowly add the chicken stock mixing to combine.
  • Add all the beans, tomatoes, and Peppadew® Piquanté peppers, and cilantro, stir to combine.
  • Stir in the cumin, paprika, and oregano until combined. Bring the mixture to a boil, reduce heat to low and cook 20 minutes, stirring occasionally so that the soup does not stick to the bottom of the pot.
  • Add the rice, bring to a boil and lower the heat back to low. Let simmer another 15 – 20 minutes until the rice is tender and the vegetables are the desired softness.
  • Season to taste with salt and pepper and serve topped with the grated cheese, sour cream and guacamole.


Calories: 350kcal | Carbohydrates: 52g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 523mg | Potassium: 682mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7975IU | Vitamin C: 106.4mg | Calcium: 70mg | Iron: 3.2mg