Bean and Green Chili Soup

Introduction

This one-pot soup combines cooked rice, canned beans, and a dried black bean soup mix to create a hearty, filling dish that comes together in about 40 minutes. Green salsa and optional sour cream give it brightness and richness without requiring fresh prep work. It’s practical for weeknight dinners and stores well for lunch leftovers.

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients

• 2 cup (480 ml) cooked rice
• 1 can (16 oz, 450 g) refried beans
• 1 can (16 oz, 450 g) black beans
• 1 small can (4 oz, 110 g) green salsa
• 1 ⅓ cup (300 ml) dried, bulk black bean soup mix
• Sour cream (optional)

Instructions

1. Bring 1 cup (240 ml) dry rice and 2 cups (480 ml) water to a boil.
2. Turn heat to low and steam rice for 25-30 min (or prepare rice using rice cooker).
3. Prepare soup mix by combining with 3 cups (720 ml) boiling water, then simmer about 5 minutes.
4. Add remaining ingredients and rice to soup.
5. Heat through, stirring occasionally.
6. If desired, just before serving, spoon a teaspoon of sour cream in to the middle of the bowl.

Variations

Use white or brown rice instead of the cooked amount. White rice cooks faster (about 18 minutes) and yields a lighter texture; brown rice takes longer but adds nuttier flavor and more fiber.

Swap canned black beans for pinto or kidney beans. This shifts the flavor slightly earthier or richer while keeping the same creamy texture from the refried beans.

Add fresh or frozen corn. Stir in ½ to ¾ cup of corn kernels after adding the other ingredients for a slight sweetness and different texture contrast.

Double the green salsa for a spicier, more tangy soup. This works well if you prefer a brighter, more assertive flavor profile over a milder, bean-forward taste.

Top with crispy tortilla strips instead of sour cream. Toast thin strips of corn tortillas in a dry pan or oven until golden, then scatter over each bowl for crunch.

Tips for Success

Cook the rice ahead of time. If you prepare the rice in the morning or the night before, you can cut your active cooking time down to about 15 minutes—the soup mix and canned ingredients heat quickly once combined.

Don’t skip simmering the soup mix. Those 5 minutes of simmering the dried mix in boiling water before adding other ingredients help it hydrate evenly and prevents clumping later.

Stir occasionally but not constantly. The soup will thicken slightly as it heats through; occasional stirring prevents sticking on the bottom without breaking apart the beans.

Taste before serving if you added green salsa. Canned salsas vary in salt content, so check the seasoning and add a pinch more salt or a squeeze of lime juice if needed.

Storage and Reheating

Store the cooled soup in an airtight container in the refrigerator for up to 4 days. It thickens as it sits due to the rice and beans absorbing liquid; stir in a splash of water or broth when reheating if you prefer a looser consistency.

FAQ

Can I use fresh rice instead of cooking it separately? Yes, but add it raw directly to the soup after the soup mix has simmered, then extend the simmering time by 20–25 minutes to allow the rice to fully cook.

What if I don’t have dried black bean soup mix? Replace it with 2 cups of additional canned black beans (drained and rinsed) plus 3 cups of vegetable or chicken broth, and reduce the simmering step to 2–3 minutes once combined.

Is the sour cream necessary? No. It adds creaminess and a slight tang, but the soup is complete and satisfying without it. You can also use Greek yogurt or skip it entirely.

Can I make this vegetarian? Yes. Use vegetable broth instead of water for the rice and soup mix, and ensure your canned beans and green salsa contain no animal products—most store-bought versions do.