Sopa de Frijol (Mexican Bean Soup)

Sopa de Frijol served in a decorative blue plate topped with panela cheese and cilantro.

5 from 48 votes

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

Cook Time10

Total Time15

Course: Lunch

Cuisine: Mexican

Servings: people

Calories: 270kcal

Author: Maggie Unzueta

Ingredients

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)

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

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.

Nutrition