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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 :)
Print Recipe
CourseMain Course, Soup
Keywordbean, Mexican, soup
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Servings16 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.