Mexican Bean Soup (Naturally Gluten Free)

This Mexican bean soup is sure to become part of your weekly dinner rotation.  It’s chock full of beans with just the right amount of spice, is naturally gluten free and can also be made vegetarian and vegan!

Mexican bean soup

This soup not only steps up to the plate of quick and easy dinners, but it’s also one of my absolute favorite soups of all time!  It has the right amount of spiciness without being too spicy, and the beans are not only tasty, but fulfilling as a meaty substitute.  Every time we eat it, it always evokes such exclamations like “God, I just LOVE this soup!”

What’s also great about Mexican bean soup is it makes a large amount, which can be frozen into individual servings.   My husband is a serious meat eater, but he’ll gladly have this soup any night of the week, even though it’s meatless! But here’s the thing–you can add diced chicken if you want to (I’ve done it before). It’s just so flavorful and meaty, it doesn’t need it. My daughter, the vegan in the family, will gladly eat this soup as well (with the vegan modifications).

white bowl full of mexican bean soup

How to Make Mexican Bean Soup

One of the best things about this soup is it’s versatility.  You can use any combination of beans, tomatoes, chilies, spices, you name it!  The sky is the limit.  Here’s what I use and some variations:

  • Rotel Diced Tomatoes and Green Chilies–there are several different flavors of these.  My favorite is the original, but feel free to change it up to your liking.  I also put the cans in my blender and puree them, but the choice is yours for chunky or smooth.
  • Taco Seasoning–you can make your own or use a packet.  
  • Beans–black beans, pinto beans, red kidney beans.  Again, any combination will work.    
  • Vegetable or chicken stock–if you don’t need or want it to be vegetarian/vegan, feel free to use chicken stock.  
  • Cheese–this is personal preference, but I like to use Velveeta cheese, cubed up and added to the soup to melt in, and then sprinkle the top of each bowl with shredded cheddar. Of course, to make this vegetarian/vegan, omit the cheese or use vegan cheese.

All everything in an Instant Pot and set it to pressure cook on high for 30 minutes. Remove the lid, add the cheese, and stir to melt the cheese. Serve it with finely shredded cheddar (unless you’re omitting the cheese to make it vegan).

bowl of mexican bean soup with cheddar cheese sprinkled on top

I Don’t Have an Instant Pot. Can I Make the Soup on the Stove?

You can definitely make it on the stove. It will take about double the time, but we all seem to have plenty of that these days, don’t we? Bring it to a boil over high heat and reduce the temperature to low and let it simmer for about an hour. Add the cheese (if using) at the end and stir to melt.

Can I Freeze This Soup?

You sure can!! Let it cool, freeze it in either a large ziptop bag or in individual portions. What I often like to do with soups is pour them into muffin tins and freeze until solid. Then I take the frozen “pucks” of soup and put them in a large ziptop bag. A few defrosted and heated soup “pucks” are the perfect quick lunch (or dinner) any day!

BYOC–Be Your Own Chef and make this soup in your Instant Pot tonight.  Then just sit on the couch and relax while waiting for dinner to be done 🙂

Mexican bean soup

Mexican Bean Soup

Do you need a quick and easy, but delicious, dinner idea while shopping and baking around the holidays? Look no further. This Mexican bean soup will become part of your weekly rotation. It’s chock full of beans with just the right amount of spice, and happens to be gluten free and vegetarian 🙂
5 from 2 votes
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 16 servings


  • 2 cans RO-TEL diced tomatoes and green chilies, pureed if desired
  • 2 cans black beans, drained and rinsed
  • 2 cans pinto beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
  • 1 packet taco seasoning OR homemade (see below)
  • 1 32-oz container (box) vegetable stock (or chicken stock for non vegetarian)
  • 1/2 16-oz block Velveeta cheese
  • shredded cheddar cheese for serving


  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper (or more to taste)


  • Puree RO-TEL in blender until smooth (if desired).  Add to pot of Instant Pot.  
  • Drain and rinse all cans of beans and add to pot.
  • Add spices and vegetable or chicken stock.  You can opt to use a taco seasoning package in place of the chili powder, cumin, garlic powder, and cayenne.  
  • Place lid on Instant Pot and set to pressure cook on high for 30 minutes.  Let release naturally.  
  • Add Velveeta and stir until melted.  
  • Serve with shredded cheddar on top, if desired.  


If you don’t have an Instant Pot, the soup can be made on the stove top.  Put everything in a large saucepan except the Velveeta.  Bring to a boil and reduce to simmer for about 1-1 1/2 hours.  Turn heat off and add Velveeta.  
Keyword bean, Mexican, soup
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

This soup was originally posted in December 2018 and has been updated with a video, new pictures, and more details.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating