Name: Sopa de Frijoles con Papas y Chile Verde Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cups pinto or black beans, cooked or canned, drained; 2 medium potatoes, peeled and diced; 1 cup chopped roasted green chile (Hatch chiles recommended); 4 cups vegetable or chicken broth; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; ½ teaspoon Mexican oregano or regular oregano; 2 tablespoons olive oil (for frying and sautéing); ½ teaspoon salt or to taste; ½ teaspoon black pepper; 1 cup shredded cheese (cheddar, queso fresco, or Monterey Jack); Fresh cilantro (for garnish, optional); Lime wedges (for serving, optional)

Ingredients

2 cups pinto or black beans, cooked or canned, drained

2 medium potatoes, peeled and diced

1 cup chopped green chile, roasted (Hatch chiles recommended)

4 cups vegetable or chicken broth

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

½ teaspoon Mexican oregano or regular oregano

2 tablespoons olive oil (for frying and sautéing)

½ teaspoon salt, or to taste

½ teaspoon black pepper

1 cup shredded cheese (cheddar, queso fresco, or Monterey Jack)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions

Step 1: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced potatoes, season lightly with salt and pepper, and fry for 8–10 minutes, stirring occasionally, until they are crispy and golden. Remove the potatoes and place them on paper towels to drain.

Step 2: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic; sauté for about 3 minutes until fragrant and translucent. Stir in the ground cumin and oregano and cook for an additional minute.

Step 3: Add the beans and broth to the pot, stirring well. Bring the mixture to a gentle simmer and cook for 10 minutes to allow the flavors to meld together.

Step 4: Stir in the roasted green chile and the fried potatoes. Let the soup simmer for another 5–7 minutes so the potatoes absorb the soup’s flavors.

Step 5: Turn off the heat and stir in the shredded cheese until it melts throughout the soup. Taste and adjust seasoning with additional salt or pepper if needed.

Step 6: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if desired. Serve hot and enjoy!

Tips & Variations

For extra smoky flavor, use fire-roasted green chiles or add a small chipotle pepper in adobo sauce.

Swap potatoes for sweet potatoes for a sweeter twist.

Use vegetable broth to keep the dish vegetarian or chicken broth for extra richness.

Top with a dollop of sour cream or a sprinkle of crushed tortilla chips for added texture.

FAQs

Can I use canned beans for this recipe?

Yes, canned beans work perfectly. Just be sure to drain and rinse them before adding to the soup to reduce excess sodium and improve flavor.

How spicy is this soup?

The heat level depends on the green chile you use. Roasted Hatch chiles are mild to medium spicy, but you can adjust by choosing milder or hotter chiles according to your preference.