Description
Mexican Pinto Bean Soup is a hearty, flavorful, and comforting dish made with tender pinto beans, smoky spices, and fresh toppings. This easy, budget-friendly soup is perfect for a cozy dinner or meal prep, and it pairs well with tortillas, rice, or crusty bread.
Ingredients
Scale
- 2 cups dried pinto beans (or 2 cans, drained & rinsed)
- 6 cups vegetable broth (or chicken broth)
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (optional, for spice)
- 1 (14.5 oz) can diced tomatoes
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 tbsp lime juice
- 1/4 cup fresh cilantro, chopped
- Tortilla chips, avocado, or queso fresco (for serving)
Instructions
1. Soak the Beans (If Using Dried Beans):
- Rinse dried pinto beans and soak overnight in water. Drain before cooking.
2. Sauté the Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add onion, garlic, and jalapeño; sauté for 3-4 minutes until fragrant.
3. Cook the Soup:
- Stir in beans, broth, diced tomatoes, cumin, chili powder, paprika, oregano, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally, until beans are tender.
- (For slow cooker: Add all ingredients except lime juice and cilantro, then cook on LOW for 6-8 hours or HIGH for 3-4 hours.)
4. Blend for a Creamy Texture (Optional):
- For a creamier soup, blend half of the soup with an immersion blender or regular blender.
5. Finish & Serve:
- Stir in lime juice and cilantro.
- Serve warm with tortilla chips, avocado, or queso fresco.
Notes
✔ Make It Spicy: Add extra jalapeños or chipotle peppers.
✔ Make It Hearty: Add corn, bell peppers, or cooked rice.
✔ Storage: Keeps in the fridge for up to 4 days or freeze for up to 3 months.