Mexican Bean Soup


Beans cans Chipotle in adobo sauce Salt Water Olive oil Soy chorizo Onion Garlic clove Queso panela Cilantro

Blend until smooth


To a blender, add the beans with the liquid and everything. Add water, salt, and chipotle pepper. Blend until smooth and set aside.

Cook and stir to combine


Heat oil and cook the chorizo. To the pot, add the onion and garlic, then cook for 1 minute more. Add the bean mixture from the blender and the other drained can of beans.

Adjust the texture


For a creamier texture, blend both cans of the beans in the blender. Or, for a chunkier texture, add another can of drained Beans.

Serve and enjoy!


Top with queso fresco or queso panela, and cilantro (optional). As a quick lunch or snack, you’re going to love every spoonful.

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