Mexican Pinto Bean Soup – Clara quick dinners

Mexican Pinto Bean Soup is a hearty, flavorful, and comforting dish made with tender pinto beans, smoky spices, and fresh toppings. This easy, budget-friendly soup is perfect for a cozy dinner or meal prep, and it pairs well with tortillas, rice, or crusty bread.

Why You’ll Love This Recipe

• Healthy & nutritious – Packed with fiber and protein from pinto beans.
• Budget-friendly – Uses simple, affordable pantry ingredients.
• Rich & flavorful – Infused with smoky, spicy Mexican spices.
• Customizable – Adjust spice levels and add your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Dried pinto beans (or canned for a quicker version)
• Onion (chopped)
• Garlic (minced)
• Jalapeño (chopped, optional for spice)
• Tomatoes (diced)
• Vegetable or chicken broth
• Cumin
• Smoked paprika
• Chili powder
• Oregano
• Bay leaf
• Salt and pepper
• Olive oil

Toppings (Optional, but Recommended)

• Fresh cilantro
• Lime wedges
• Diced avocado
• Sour cream
• Shredded cheese
• Tortilla strips

Directions

If Using Dried Beans

1. Soak the beans – Rinse and soak dried pinto beans overnight in water. Drain before using.

For the Soup

1. Sauté aromatics – Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and jalapeño until softened.
2. Add tomatoes & spices – Stir in diced tomatoes, cumin, smoked paprika, chili powder, oregano, and bay leaf. Cook for 2 minutes.
3. Simmer the soup – Add drained pinto beans and broth. Bring to a boil, then reduce heat and simmer for 1.5-2 hours (or until beans are tender). If using canned beans, simmer for 20-30 minutes.
4. Blend (optional) – For a thicker soup, blend a portion of the soup with an immersion blender.
5. Season & serve – Remove bay leaf, adjust salt and pepper, and serve hot with your favorite toppings.

Servings and Timing

• Servings: 6
• Prep Time: 10 minutes (plus soaking if using dried beans)
• Cook Time: 1.5-2 hours (or 30 minutes with canned beans)
• Total Time: 2 hours 10 minutes

Variations

• Spicy version – Add chipotle peppers or extra chili powder.
• Meaty version – Stir in cooked chorizo, shredded chicken, or crumbled bacon.
• Creamy version – Blend in a bit of sour cream or coconut milk.
• Instant Pot version – Cook soaked beans on high pressure for 25 minutes, then quick-release.

Storage and Reheating

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze in portions for up to 3 months. Thaw before reheating.
• Reheat: Warm on the stovetop over low heat or microwave in short bursts.

FAQs

Can I use canned pinto beans?

Yes! Use 2-3 cans of drained pinto beans and reduce the cooking time to 30 minutes.

How do I make the soup thicker?

Blend part of the soup or mash some beans with a spoon.

What can I serve with pinto bean soup?

It pairs well with warm tortillas, rice, cornbread, or a fresh salad.

Can I use black beans instead?

Yes! The flavor will be slightly different, but still delicious.

How do I add more depth of flavor?

Try adding a splash of lime juice, smoked paprika, or a pinch of cinnamon.

Can I make this soup in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 3-4 hours until beans are tender.

How do I make this soup vegetarian?

Use vegetable broth instead of chicken broth.

Can I make this soup oil-free?

Yes! Simply sauté vegetables in broth instead of oil.

What’s the best way to store leftovers?

Let the soup cool completely, then store in an airtight container in the fridge or freezer.

Can I add other vegetables?

Absolutely! Carrots, bell peppers, or zucchini make great additions.

Conclusion

Mexican Pinto Bean Soup is a simple, comforting, and flavorful dish that’s easy to make and perfect for any occasion. Whether served as a main course or a side dish, this hearty soup is sure to be a family favorite. Try it today and enjoy a warm, nourishing meal!

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