Mexican Pinto Bean Soup a hearty and flavorful soup made with pinto beans, tomatoes, and a mix of aromatic spices, perfect for warming up on a chilly day. This dish is packed with protein, fiber, and bold flavors, making it a satisfying meal on its own or a great complement to any Mexican-inspired spread.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
2 cups dried pinto beans (or 4 cups canned pinto beans, drained and rinsed)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño pepper, chopped (optional for heat)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon oregano
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Avocado slices (for serving)
Directions
If using dried pinto beans, rinse them and soak overnight, or use a quick-soak method by boiling them for 2 minutes, then letting them sit covered for 1 hour. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add the onion, garlic, bell pepper, and jalapeño (if using). Sauté for 5-7 minutes until softened.
Add diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well to combine.
If using dried beans, add them to the pot, bring to a boil, then reduce the heat to low. Cover and simmer for 1 to 1.5 hours, or until the beans are tender. If using canned beans, add them and simmer for 20-30 minutes to allow the flavors to meld.
Adjust seasoning to taste and serve hot, garnished with fresh cilantro, lime wedges, and avocado slices.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 6
Variations
Make it creamy: Blend a portion of the soup for a thicker, creamier texture.
Add meat: Stir in cooked shredded chicken or chorizo for extra protein.
Spicier version: Add extra jalapeños or a dash of cayenne pepper.
More veggies: Throw in corn, zucchini, or carrots for added nutrition.
Toppings galore: Try topping with cheese, sour cream, or crispy tortilla strips for extra crunch.
Storage/Reheating
Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in portions for up to 3 months. Let the soup cool completely before freezing.
Reheating: Warm on the stovetop over medium heat or microwave in 1-minute intervals, stirring between each, until heated through.
FAQs
How can I make this soup in a slow cooker?
I can cook this soup in a slow cooker by adding all the ingredients (using dried beans) and cooking on low for 6-8 hours or high for 3-4 hours until the beans are tender.
Can I use black beans instead of pinto beans?
Yes, black beans will work well in this recipe, though they will give the soup a different flavor and texture.
What can I serve with this soup?
I like serving this soup with warm tortillas, rice, or a side of cornbread for a complete meal.
How do I make it less spicy?
I can skip the jalapeño and use mild chili powder to keep the heat level low.
Can I use an Instant Pot for this recipe?
Yes! I can sauté the veggies in the Instant Pot, add the soaked beans, and pressure cook on high for about 35-40 minutes with a natural pressure release.
Conclusion
This Mexican pinto bean soup is a nourishing, delicious, and easy-to-make meal perfect for any time of the year. Whether I keep it simple or load it up with toppings, it always hits the spot. It’s a go-to recipe when I want something hearty, healthy, and full of bold flavors.
Recipe:
Mexican Pinto Bean Soup
- Total Time: 1 hour 40 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and flavorful Mexican Pinto Bean Soup made with pinto beans, tomatoes, and aromatic spices. This protein-packed, fiber-rich dish is perfect for a cozy meal and can be customized with various toppings. Whether made with dried or canned beans, this soup is budget-friendly, naturally vegetarian, and bursting with bold, smoky flavors.
Ingredients
2 cups dried pinto beans (or 4 cups canned pinto beans, drained and rinsed)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 jalapeño pepper, chopped (optional for heat)
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth (or chicken broth)
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon oregano
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Avocado slices (for serving)
Instructions
- Prep the beans:
- If using dried beans, rinse and soak overnight, or use the quick-soak method (boil for 2 minutes, then let sit for 1 hour). Drain and set aside.
- Sauté the veggies:
- Heat olive oil in a large pot over medium heat. Add onion, garlic, bell pepper, and jalapeño (if using). Sauté for 5-7 minutes until softened.
- Combine ingredients:
- Add diced tomatoes, broth, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir well.
- Cook the soup:
- If using dried beans: Add them to the pot, bring to a boil, then reduce heat. Cover and simmer for 1 to 1.5 hours until beans are tender.
- If using canned beans: Add them and simmer for 20-30 minutes to blend flavors.
- Serve:
- Adjust seasoning if needed. Serve hot, garnished with cilantro, lime wedges, and avocado slices.
Notes
Make it creamy: Blend a portion of the soup for a thicker texture.
Add protein: Stir in shredded chicken or chorizo.
Boost the veggies: Add corn, zucchini, or carrots.
Spicier version: Include more jalapeños or cayenne pepper.
Topping ideas: Cheese, sour cream, tortilla strips.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 240 kcal
