Bean and Green Chili Soup

Introduction

This one-pot soup combines cooked rice, refried beans, black beans, and green salsa for a hearty, meatless meal that’s on the table in under an hour. The rice thickens the broth while the beans provide protein and substance, making this work equally well as a weeknight dinner or a make-ahead lunch.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 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

Corn addition: Stir in 1 cup of frozen or canned corn during the final heating step for sweetness and texture contrast without changing the soup’s body.

Spice boost: Add 1 teaspoon of cumin or a pinch of cayenne pepper when you add the remaining ingredients to deepen the chili flavor.

Tomato base: Replace the green salsa with an equal amount of red salsa or canned diced tomatoes for a different flavor profile while keeping the same consistency.

Vegetable load: Dice and add 1 cup of zucchini, bell pepper, or celery in step 3 alongside the soup mix to add texture and volume.

Cheese topping: Sprinkle shredded cheddar or Monterey Jack cheese on top instead of or alongside the sour cream for richness.

Tips for Success

Cook the rice separately first so you control its texture and can add it to the soup at full strength without it breaking down further during simmering.

Stir the soup occasionally while heating in step 5 to prevent the beans from settling and sticking to the bottom of the pot.

Start with the sour cream optional—a small dollop stirred into each bowl adds creaminess without overwhelming the chili and bean flavors.

Don’t skip simmering the soup mix for the full 5 minutes in step 3; this hydrates the beans and builds the broth base before you add the canned beans.

Taste the soup before serving and add salt gradually, since both the canned beans and the soup mix already contain sodium.

Storage and Reheating

Store in an airtight container in the refrigerator for up to 4 days. The soup thickens as it cools due to the rice absorbing liquid.

Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water if it has become too thick. Alternatively, microwave in a bowl in 2-minute intervals, stirring between each, until heated through.

This soup does not freeze well because the rice becomes mushy and the texture breaks down after thawing.

FAQ

Can I use instant or minute rice instead? Yes, but reduce the simmering time in step 2 to 5–10 minutes and watch carefully so it doesn’t overcook. Since instant rice is pre-cooked, it will soften faster in the hot soup base.

What if I don’t have dried black bean soup mix? You can substitute with 1 ⅓ cups of additional canned black beans (drained and rinsed) added in step 4, though you’ll lose some of the broth body; add an extra cup of vegetable or chicken broth in step 3 to compensate.

How do I know when the rice is fully cooked? A grain should be tender enough to break between your fingers but not mushy or falling apart. Taste a few grains after 20 minutes, then check every 2–3 minutes until done.