Sopa de Frijol (Mexican Bean Soup)
This incredibly easy Sopa de Frijol (or Mexican Bean Soup) only takes a few simple ingredients. A bowl of yumminess that’s packed with flavor.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Lunch
Cuisine: Mexican
Servings: 4 people
Calories: 270kcal
- 2 cans S&W Pinquito Beans
- 1 chipotle in adobo sauce
- ½ teaspoon salt
- 3 cups water
- 2 tablespoon olive oil
- ½ package soy chorizo (6 ounces)
- ¼ onion (diced)
- 1 garlic clove (minced)
- queso panela (optional topping)
- cilantro (optional topping)
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!
Swap out the water for vegetable broth to add more flavor.
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 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.
Calories: 270kcal | Carbohydrates: 35g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 901mg | Potassium: 676mg | Fiber: 10g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 4mg