Creamy sopa de frijoles is a Mexican bean soup that features comforting flavors and aromas. Perfect to serve with soft or crispy tortillas and classic favorite toppings any day of the week!

Alright, so let me tell you about this amazing sopa de frijoles I love whipping up in my kitchen. It is cozy, hearty, and full of flavors. You can make it with any type of beans you have available because is that versatile!

This delicious bean soup comes together easily for a hearty, warming start to any meal, or great as a meal on its own. The chipotle pepper adds a nice smoky flavor and the creamy pinto beans make this soup fulfilling.

Served with tortillas or crusty bolillo bread, this sopa de frijoles isn’t just a meal; it’s a hug from the kitchen. So grab a bowl, dive in, and enjoy every spoonful of this warm, hearty delight. You’ll thank me later!

Close-up of sopa de frijoles pintos.

Ingredients

  • Beans: Pinto beans are typical Mexican beans used in many different recipes. I like to use my frijoles de la olla recipe because I always have them on hand, but feel free to use canned pinto beans.
  • Onion: I used a white onion in this recipe but any kind of onion will work in this soup. Just use whatever you have on hand.
  • Tomatoes: You can use diced canned tomatoes, or opt for fresh ripe tomatoes if you want.
  • Chipotle in adobo pepper: Chiles chipotle usually comes in small or medium cans and can be easily found at any Mexican grocery store or on Amazon.
  • Spices: Garlic, cumin, oregano, paprika (any kind, but I prefer hot paprika), and black pepper. My suggestion is to add the spices a little at a time and taste test the soup to adjust to taste.
  • Oil: Use any type of vegetable oil you prefer.
  • Vegetable stock: You can use store bought vegetable stock in this recipe. If you do use store bought look for a low sodium option.

How To Make Sopa de Frijoles

Heat olive oil in a medium pot over medium-high heat. Add onions and cook until translucent (about 5 minutes).

Frying chopped onions in a soup pot.

Add garlic, cumin, oregano, and paprika. Cook for half a minute.

Stir in tomatoes and chipotle peppers, and cook for 1 minute to blend the flavors.

Top Tip: Cooking the spices first will make them release their full flavor and aroma, making the bean soup even more delicious!

Add the beans, pour in the vegetable stock and season with salt and pepper. Then bring the bean mixture to a boil.

Adding vegetable stock to the pot with pinto beans mixture.

Cover the pot, reduce the heat to low and simmer for 10 minutes, stirring from time to time.

Remove the pot from the stove and blend the soup to your desired consistency using an immersion blender or a regular stand blender.

Starting to blend the soup with a immersion blender.

Return the pot to the stove and cook over medium-high heat, stirring frequently, until the soup has thickened to your desired consistency.

Fully blended and cooked sopa de frijoles in a soup pot.

Adjust seasonings to taste and serve your freshly homemade Mexican sopa de frijoles with your favorite garnishes.

Top Tips

  • If using dried beans, plan to soak them over night and cook in the morning so they are soft and tender, making this soup even creamier.
  • I sometimes use homemade black beans when I don’t have pinto beans. Both type of beans work well. 
  • You can also use any kind of stock you like for this recipe. If you have chicken or beef stock on hand you can use them. I like to use vegetable broth but you do what works for you. Using vegetable broth makes the soup good for vegetarians and vegans however.
  • For meat lovers, you can cook some chorizo or bacon along with onions for added flavor and texture.

Serving Suggestions

I love serving this sopa de frijoles with queso fresco, fresh chilies, tortilla chips, crema, and some avocado to add freshness to every bite!

Feel free to add salsa, I recommend this flavorful and super spicy Mexican chili oil or this salsa roja.

As I mentioned above you can serve this recipe as an entree or as a main meal with a side of arroz blanco or soft corn tortillas.

Taking sopa de frijoles, also known as pinto bean soup, with a spoon.

Store & Reheat

Sopa de frijoles can be stored in an air tight container in the fridge for up to 4 days.

It can also be frozen for up to 3 months. When you are ready to eat, remove it from the freezer and place it in the fridge to thaw. Or place the container with the frozen soup in a bowl of water until you can dump the contents into a pot to heat it up.

FAQ

Can you make Mexican bean soup with black beans?

Yes, you can make bean soup with black beans. I honestly think any kind of Mexican bean will work in a soup. Best of all, beans are not expensive and they are very easy to cook with.

Do Mexicans cook with beans?

Yes. It is very common to use beans in Mexican cooking. There are more than 70 types of beans in Mexico, among those the most popular are pinto, bayo, flor de junio, peruano, and black beans.

What other peppers work in this recipe?

Any kind of Mexican pepper will go well in Sopa de Frijoles, such as poblano, jalapeno or chile serrano. Choose according to your spice level preference.

More Mexican Beans Recipes

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Mexican bean soup Sopa de Frijoles.

Sopa de Frijoles (Pinto Bean Soup)

4 servings
This creamy sopa de frijoles is a Mexican bean soup featuring pinto beans, tomatoes, spices, and chipotle peppers. It is flavorful and comforting, and perfect to serve any day of the week!
prep 5 minutes
cook 20 minutes
total 25 minutes

Ingredients 

  • 3 cups cooked pinto beans
  • 1 medium onion (chopped)
  • ½ cup diced tomatoes
  • 1-2 chipotle in adobo pepper
  • 1 garlic clove (minced)
  • 1 teaspoon paprika powder (any type you prefer)
  • ½ teaspoon cumin powder
  • ½ teaspoon oregano
  • 3 Tablespoons olive oil
  • 3 cups vegetable stock
  • salt and pepper (to taste)

Instructions
 

  • Heat olive oil in a medium pot over medium-high heat.
  • Add onions and cook until translucent (about 5 minutes).
  • Add garlic, cumin, oregano, and paprika. Cook for half a minute.
  • Stir in tomatoes and chipotle peppers, cook for 1 minute to blend the flavors.
  • Add the beans, pour in the vegetable stock, season with salt and pepper, then bring to a boil.
  • Cover the pot, reduce the heat to low and simmer for 10 minutes, stirring from time to time.
  • Remove the pot from the stove and blend the soup to your desired consistency using an immersion blender or a regular stand blender.
  • Return the pot to the stove and cook over medium-high heat, stirring frequently, until the soup has thickened a bit.
  • Adjust seasonings to taste and serve (see notes for topping suggestions)

Notes

  • If using dried beans, plan to soak them over night and cook in the morning so they are soft and tender, making this soup even creamier.
  • We recommend serving this sopa de frijoles with queso fresco, fresh chilies, tortilla chips, crema, and some avocado to add freshness to every bite!
Nutrition Information
Serving: 1 serving | Calories: 232kcal | Carbohydrates: 27g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1487mg | Potassium: 507mg | Fiber: 8g | Sugar: 5g | Vitamin A: 763IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 3mg
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Recipe Rating




One Comment

  1. 5 stars
    Spicy, satisfying, and packed with flavor—this Mexican bean soup hits the spot every time! 🌶️🥣🔥