Easy Mexican Bean Soup
This is a trusty Mexican Bean Soup recipe that you can use with any type of bean -- but please try to make it with some stock that you trust as it makes a huge difference! I used homemade vegetable stock but chicken stock is an equally good choice.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups cooked beans (or a 15 oz. can)
- 2 cups stock
- 1/2 onion
- 2 garlic cloves
- 2-3 plum tomatoes
- 1 chipotle in adobo
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- olive oil
- Mexican Crema
- squeeze of lime
- freshly chopped cilantro
Instructions
- 1
Give the tomatoes a good rinse. I usually de-stem them as well knowing that any juices in the roasting pan will go in the blender too. Roast the tomatoes in the oven (400F) for 20-25 minutes.
- 2
Once the tomatoes have been roasting for a bit, saute the roughly chopped 1/2 onion in some oil over medium heat along with the peeled garlic cloves. You can leave the garlic cloves whole as all of this is going in the blender eventually.
- 3
Add the roasted tomatoes to the onion-garlic mixture along with: 2 cups cooked beans, 2 cups stock, 1 chipotle in adobo, 1 teaspoon Mexican oregano, 1/2 teaspoon cumin (optional), 1/2 teaspoon salt, and some freshly cracked black pepper. I usually drain and rinse canned beans.
- 4
Bring this mixture to a uniform temp and then combine well in a blender. I usually leave it a bit chunky. Be sure to use caution when blending warm ingredients as steam can create upwards pressure on the lid.
- 5
Add the bean mixture back to the pan and bring it up to a simmer. Once simmering be sure to give it a final taste for seasoning! I added more salt at this point (so a heaping teaspoon total for this batch) and another generous pinch of Mexican oregano.
- 6
Serve immediately with your choice of garnish. I used Mexican Crema, freshly chopped cilantro, and a squeeze of lime.
- 7
Store leftovers in an airtight container in the fridge where it will keep for a few days.