Gluten-Free Mexican Bean Soup – Quick 30-Minute Dinner
This gluten-free Mexican bean soup became a staple in my kitchen during a hectic fall season when I needed something quick, filling, and comforting—without compromising dietary goals.
Ingredients
- 1 bowl Beans A mix of pinto beans, black beans, or kidney beans work beautifully. Canned beans make it quick, but you can use cooked dried beans too.
- 1 bowl Aromatics Onion, garlic, carrots, and bell pepper for the flavor base.
- 2 Canned tomatoes Fire-roasted tomatoes add a smoky depth.
- 2-3 Green chiles or jalapeños For that authentic Mexican kick.
- 1 cube Vegetable broth Keeps it light yet flavorful.
- Spices Cumin, chili powder, smoked paprika, oregano. This blend makes the broth rich and slightly smoky.
- 1 bowl Corn (optional) Adds sweetness and texture.
- 2 Fresh lime juice A splash at the end brightens everything.
- 2 Cilantro, avocado, tortilla chips For topping and extra flavor.
Instructions
- Sauté the aromatics Heat a little oil in a large pot. Add onion, garlic, and bell pepper. Cook until soft and fragrant.
- Bloom the spices Stir in cumin, chili powder, smoked paprika, and oregano. Let them toast for a minute — this releases their flavor.
- Build the base Add beans, tomatoes, green chiles, corn, and vegetable broth. Stir everything together.
- Simmer Bring to a boil, then reduce heat and let it simmer for about 15–20 minutes so the flavors can meld.
- Adjust consistency For a chunkier soup, leave it as is. For a creamier texture, blend a few cups of the soup and stir it back in.
- Finish with lime & garnish Add fresh lime juice before serving. Top with cilantro, avocado slices, or tortilla chips for crunch.