Print

Mexican Pinto Bean Soup

Mexican Pinto Bean Soup
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A warm Mexican Pinto Bean Soup that is easy to make, flavorful, and perfect for any season. It features pinto beans, tomatoes, and warm spices, finished with fresh lime and cilantro.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and chopped (optional for heat)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cans (15 ounces each) pinto beans, drained and rinsed or 3 cups cooked beans from dried
  • 4 cups vegetable or chicken broth
  • 1 bay leaf
  • Kosher salt and black pepper, to taste
  • 1–2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped, plus more to garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and cook for 4–5 minutes until soft. Add jalapeño and garlic; cook for 1 minute.
  3. Stir in cumin, chili powder, oregano, and smoked paprika. Cook for 30 seconds until fragrant.
  4. Add diced tomatoes, pinto beans, broth, and bay leaf. Stir and bring to a boil.
  5. Reduce heat and simmer for 15–20 minutes.
  6. Lightly mash some beans with a spoon, or blend 1–2 cups and return to the pot.
  7. Remove bay leaf. Stir in lime juice and cilantro. Taste and add salt and pepper.
  8. Ladle into bowls and add your favorite toppings.

Notes

This soup can be made vegan by using vegetable broth and omitting dairy toppings. It’s versatile, allowing for adjustments in spice level, and can be frozen for later use.

Nutrition

Find it online: https://recipesunfolded.com/mexican-pinto-bean-soup/

×