Description
A hearty and comforting Mexican-inspired bean soup featuring crispy fried potatoes, roasted green chile, and melted cheese. Perfectly seasoned with cumin and oregano, this flavorful soup combines the earthiness of beans with the mild heat of roasted chiles, served with fresh cilantro and lime for a bright finish.
Ingredients
Scale
Soup 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)
Instructions
- Fry the Potatoes: 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 to 10 minutes, stirring occasionally, until the potatoes are crispy and golden. Remove the potatoes and drain on paper towels.
- Build the Soup Base: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3 minutes until fragrant and translucent. Stir in the ground cumin and oregano and cook for an additional minute to release their flavors.
- Add Beans and Broth: Add the drained beans and broth to the pot, stirring well to combine. Bring to a gentle simmer and allow the soup to cook for 10 minutes to blend the flavors.
- Incorporate Potatoes and Chile: Stir in the roasted green chile and the fried potatoes into the soup. Simmer for an additional 5 to 7 minutes so the potatoes absorb the flavors of the soup.
- Melt in the Cheese: Turn off the heat and stir in the shredded cheese until it is fully melted and incorporated throughout the soup. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve with Garnish: Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if desired. Serve hot for a comforting meal.
Notes
- Use roasted Hatch chiles for authentic flavor, but any mild green chile will work.
- Frying the potatoes before adding them to the soup adds a delicious crispy texture and depth of flavor.
- Choose cheese that melts well, such as cheddar, Monterey Jack, or traditional queso fresco for authenticity.
- Adjust the seasoning at the end to suit your taste preferences.
- This soup can be made vegetarian by using vegetable broth instead of chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: bean soup, Mexican soup, pinto beans, black beans, roasted green chile, potato soup, comfort food, easy soup recipe
