Mexican cuisine is well known and loved for its vibrant flavors and delicious dishes. But, while your brain may jump to tacos, salads, casseroles and dips, you may not think about soup when it comes to Mexican food.
But, that’s just because you haven’t tried this recipe yet!
After one bowl of this Mexican-inspired spicy bean soup, we promise you will be adding this to your list of favorite Hispanic dishes.
This recipe fully embraces the spiciness and rich tones that traditional Mexican meals are known for. Loaded with green chilis and crushed red peppers kick up the heat while sour cream, yogurt and our rich and creamy pinto beans provide the balancing touches.
Feel free to adjust the heat level of this bean soup recipe to your taste by adding or removing heat. Diced jalapenos and other peppers are a great addition for those who like an extra kick of heat.
Along with pinto beans, fresh tomatoes, garlic and cheese give this dish more classic Mexican cuisine flavors. For a little extra something-something, be sure to top you bowl with some toasted or fried tortillas or tortilla chips for a crunchy element that gives textural variety to the dish.
This dish is a great change up for “Taco Tuesday” when the weather outside is cold or you just don’t have the time to prepare an elaborate meal. This spicy bean soup can be prepared in mere minutes and is a terrific one-pot style meal.
Ingredients
- 2 medium tomatoes (about 3/4 lb.)
- 1/4 small onion
- 1 clove garlic
- 1 canned green chili
- 1 Tbsp. olive oil
- 1 1/4 cups of Randall Pinto Beans
- 2 cups chicken broth, vegetable broth or water
- Salt (optional)
- Hot pepper sauce or crushed red pepper (optional)
- 3 tortillas
- 1/2 cup yogurt
- 1/4 cup sour cream
- 1.5 cups cubed Muenster or Jack cheese (about 6 oz.)
- 1 canned green chili, cut in strips
Instructions
- Roast tomatoes over a flame until charred all over (not essential to the recipe, but adds robust flavor). Combine tomato, onion, garlic, and chili in a blender or processor fitted with a steel blade. Blend to a purée.
- Heat oil in a 3 quart pot, add tomato purée, and cook over high heat for 5 minutes.
- Place Randall Pinto Beans in a blender or processor and purée smooth. Add to tomato mixture and stir over medium-low heat for 5 minutes.
- Add bean broth or water and cook, stirring occasionally, for 10 minutes. Add salt, if necessary, and for a spicy soup a little hot pepper sauce or crushed red pepper to taste. While soup simmers, toast tortillas and cut in strips. Combine yogurt with sour cream.
- Place some cheese cubes in each bowl. Ladle soup over cheese. Garnish your Mexican bean soup with tortilla and chili strips and dollops of the cold yogurt-sour cream mixture.
Looking for more great bean soup recipes for the chillier months of the year? Make sure you download your free copy of our cookbook.
