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Sopa de Frijol is one of those dishes you’ll make over and over again.
It comes together in minutes and delivers big, bold flavors with minimal effort.
Completely vegan and perfect as a quick lunch. Simple and delicious!
Table of Contents
Ingredients
- S&W Pinquito Beans – You will need two cans. Ready-to-use and more affordable than animal-based proteins. Talk about a win-win!
- Water – Swap out for vegetable broth to add more flavor.
- Soy chorizo – Here, we are making a vegan recipe, but if you prefer regular chorizo, feel free to use it instead.
- Olive oil is needed to cook the chorizo, onion, and garlic.
- White onions, garlic, and salt will add flavor to the soup.
- Chipotle in adobo sauce for a smokiness and to add spice.
Step-By-Step Instructions
- To a blender, add the pinquito beans with the liquid and everything.
- Add water, salt, and chipotle pepper.
Blend until smooth and set aside. This is what gives the soup a yummy creamy texture.
Chipotle in adobo sauce is a very typical ingredient in Mexican cuisine and adds a lot of flavor. For a less spicy version, use half or omit completely.
FYI: You might also hear this recipe referred to as “Caldo de Frijol.”
- Heat oil and cook the chorizo for 2-3 minutes.
- To the pot, add the onion and garlic. Cook for 1 minute more.
- Add the bean mixture from the blender.
- Drain the other can of beans and add it to the pot.
We are making a meatless and nutritious recipe here.
Beans have zero saturated fat or trans-fat and are cholesterol-free.
S&W Pinquito Beans are petite, pinkish-brown, lightly speckled beans with a smooth, semi-sweet, delicate taste. They also provide 6-7g of protein per serving which is roughly the same as an egg or 1 oz of meat.
How to Adjust:
For a creamier texture, blend both cans of the beans to the blender.
Or, for a chunkier texture, add another can of drained S&W Pinquito Beans.
Storing Instructions:
Store any leftovers in an airtight container and keep for up to 5 days in the fridge. To store in the freezer, place the leftovers in a sealable bag, removing as much air as possible. Use within 5 months.
More Mexican Vegetarian Soups:
Sopa de Frijol is a creamy Mexican Bean Soup that’s full of flavor and ease. Top with queso fresco or queso panela (optional). As a quick lunch or snack, you’re going to love every spoonful.
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Sopa de Frijol (Mexican Bean Soup)
Ingredients
Instructions
- To a blender, add 1 can of the pinquito beans, chipotle, salt, and 1 cup of water.
- Blend until smooth.
- Set aside.
- Heat the olive oil in a large stock pot.
- Cook the chorizo. About 2-3 minutes.
- Break it up with a cooking spoon as it cooks.
- Add the onion and garlic.
- Cook for 1 more minute.
- Drain 1 can of the pinquito beans.
- Add the can of drained beans, the bean mixture from the blender, and 2 cups of water to the pot.
- Using a cooking spoon, scrape the bottom of the pot.
- Stir and bring to a boil.
- Serve and top with queso panela and cilantro, if using.
- Enjoy!
Notes
- For a creamier texture, blend both cans of the beans to the blender. Or, for a chunkier texture, add another can of beans.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
Tried it, it was awesome
Yay! Glad you liked it.
This soup looks tasty and seems like a great way to keep warm during this cold season.
Right! It’s perfect for the soup season.
This soup was easy to make with great flavor. Highly recommend it for a delicious, comforting meal!
Yes. Easy and delicious. Glad you enjoyed it. 🙂
This soup has so much flavor and is so warm and filling!!! I loved it. I definitely will be making again.
Lots of flavor for minimal efforts. That’s what I love about this soup.
I love the idea of blending half the beans for the creamy texture. My boys love creamy soup with some bite to it, which was perfect.
Your boys will love this soup.
Such a wonderful soup recipe, it looks delicious and yummy! It a very tasty too for the color, I totally loved it! Perfect for this cold weather!
That’s great. Happy to hear you liked this sopa de frijol.
Such a yummy and flavorful recipe. I love Mexican bean soup and now I can make it myself!
So glad you enjoyed the Mexican Bean Soup.
This soup was incredible! I’d never had it before, but it sounded so good and I’m glad I tried it. Thank you!
That’s great! Happy to hear you enjoyed the soup.
I love soup in any form, but this sopa de frijol had so many amazing flavors and the texture was truly on point.
Thank you. Glad to hear you enjoyed this recipe!
Smoky tasty delicious! My new favorite soup. Thanks for creating amazing recipes.
I love that smoky taste. So good!
This is so perfect for the holidays!! It just snowed a BUNCH in the past few days, and I have been looking for recipes to make to warm me up. This is perfect!
My husband is from Buffalo. He misses the snow. lol. Hope this sopa de frijol warms you up!