This hearty and flavorful Mexican pinto bean soup is the ultimate comfort food, packed with authentic spices, simple ingredients, and rich, savory flavor. Ready in under an hour, it’s a perfect weeknight meal that tastes like it simmered all day. Get ready to discover your new favorite soup recipe!
There’s something incredibly satisfying about a bowl of warm, nourishing soup. This Mexican pinto bean soup recipe strikes the perfect balance between simple, pantry-staple ingredients and deep, complex flavor. It’s a dish that feels both humble and special, perfect for warming you up on a chilly evening or serving as a hearty lunch.
Why You’ll Love This Hearty Mexican Pinto Bean Soup
Incredibly Flavorful: We build layers of flavor by blooming aromatic spices like cumin and chili powder, creating a rich and savory broth.
Quick & Easy: Using canned pinto beans makes this recipe a breeze. You can have a delicious, homemade soup on the table in less than an hour.
Budget-Friendly: Made with inexpensive ingredients like beans, broth, and common spices, this soup is easy on the wallet but big on taste.
Perfectly Customizable: Whether you like it spicy, mild, vegetarian, or with meat, this recipe is easy to adapt to your personal preferences.
The Simple Ingredients You’ll Need
The magic of this soup lies in its simple, high-quality ingredients. You likely have most of these in your pantry already!
For the Soup Base
Pinto Beans: Two cans of pinto beans, rinsed and drained, form the creamy, hearty base of our soup.
Chicken or Vegetable Broth: Use a good quality broth as it’s the foundation of the soup’s flavor.
Diced Tomatoes: A can of fire-roasted diced tomatoes adds a wonderful smoky depth.
Olive Oil: For sautéing the aromatics.
Key Spices and Aromatics
Yellow Onion & Garlic: The essential flavor duo that starts almost every great soup.
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Jalapeño: Adds a gentle, warming heat. Remove the seeds and membranes for less spice.
Spices: A classic blend of chili powder, ground cumin, dried oregano, and a pinch of smoked paprika is all you need.
Fresh Cilantro & Lime Juice: Stirred in at the end to brighten everything up with a fresh, zesty finish.
Letting the soup simmer allows all the delicious flavors to meld together perfectly.
How to Make Mexican Pinto Bean Soup (Step-by-Step)
Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and jalapeño and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Bloom the Spices: Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for about 30 seconds, stirring constantly. This step is crucial as it toasts the spices and deepens their flavor.
Simmer the Soup: Pour in the chicken or vegetable broth, the rinsed pinto beans, and the can of fire-roasted tomatoes (with their juices). Stir everything together and bring to a simmer.
Blend for Creaminess: Reduce the heat to low. You can use an immersion blender to blend about one-third of the soup directly in the pot until it’s partially creamy. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and stir it back into the pot. This little trick makes the soup wonderfully thick and creamy without adding any dairy. For a different texture, try this creamy chicken and wild rice soup recipe (coming soon).
Finish and Serve: Let the soup simmer for at least 15 more minutes to allow the flavors to meld. Turn off the heat and stir in the fresh cilantro and a generous squeeze of lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings!
Pro Tips for the Best Flavor
Don’t Skip Blooming the Spices: Toasting the spices in the pot before adding liquids is a game-changer for flavor. It awakens their essential oils and makes the soup taste much richer.
Use Fire-Roasted Tomatoes: They add a subtle smokiness that regular diced tomatoes don’t have, elevating the overall taste.
The Blend is Key: Blending a portion of the soup is the secret to a perfect texture—creamy but still with plenty of whole beans.
Finish with Freshness: The final additions of cilantro and lime juice are non-negotiable! They cut through the richness and brighten up all the flavors.
Simple, fresh ingredients are the key to the best pinto bean soup.
Delicious Variations to Try
One of the best things about this Mexican pinto bean soup is how easy it is to customize. Here are a few ideas:
Make it Vegetarian/Vegan
This soup is easily made vegetarian or vegan. Simply use a high-quality vegetable broth instead of chicken broth. The recipe is naturally dairy-free. For another great vegetarian option, check out our hearty vegetarian lentil soup (coming soon).
Add Some Meat
For an even heartier soup, add some cooked meat. Crumbled chorizo, shredded chicken, or ground beef are all fantastic additions. Brown the meat first, set it aside, and stir it back into the soup during the last 10 minutes of simmering.
Slow Cooker Instructions
To make this in a Crockpot, sauté the onions, jalapeño, and garlic on the stovetop as directed. Bloom the spices, then transfer everything to the slow cooker. Add the remaining ingredients (except cilantro and lime), and cook on low for 4-6 hours or on high for 2-3 hours. Blend a portion of the soup, then stir in the fresh cilantro and lime juice just before serving.
What to Serve with Your Soup
This soup is a meal in itself, but it’s even better with the right accompaniments. Top your bowl with shredded cheese, a dollop of sour cream or Greek yogurt, crushed tortilla chips, diced avocado, and extra fresh cilantro. On the side, a warm piece of cornbread or some quick 30-minute dinner rolls are perfect for dipping.
How to Store, Freeze, and Reheat
This is a great recipe for meal prep as the flavors get even better the next day!
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
Freezing for Later
This soup freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags, leaving a little room at the top for expansion. It will keep in the freezer for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Yes, you can use dried pinto beans. You will need to soak them overnight and cook them until tender before starting the recipe. Use about 1.5 cups of dried beans to equal the amount in two 15-ounce cans.
The easiest way to thicken the soup is to blend a portion of it, as described in the recipe. You could also mash some of the beans against the side of the pot with a spoon or simmer the soup uncovered for a little longer to allow it to reduce.
Popular toppings include shredded cheddar or cotija cheese, sour cream or Greek yogurt, crushed tortilla chips, diced avocado, fresh cilantro, and a squeeze of fresh lime juice.
This recipe has a mild to medium heat from the jalapeño. To make it less spicy, be sure to remove all the seeds and white membranes from the jalapeño. For a spicier soup, leave some seeds in or add a pinch of cayenne pepper.
Stored in an airtight container, the soup will stay fresh in the refrigerator for up to 5 days. The flavors often become even better on the second day!
More Soup Recipes You’ll Love
If you enjoyed this recipe, you might also like our easy cabbage roll soup (coming soon) or this classic French onion soup recipe (coming soon).
The Best Mexican Pinto Bean Soup Recipe
FL Recipes
Mexican Pinto Bean Soup (The BEST Authentic Recipe!)
This hearty and flavorful Mexican pinto bean soup is the ultimate comfort food, packed with authentic spices, simple ingredients, and rich, savory flavor. Ready in under an hour!
Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and jalapeño and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the chili powder, cumin, oregano, and smoked paprika. Cook for about 30 seconds, stirring constantly. This step is crucial as it toasts the spices and deepens their flavor.
Pour in the chicken or vegetable broth, the rinsed pinto beans, and the can of fire-roasted tomatoes (with their juices). Stir everything together and bring to a simmer.
Reduce the heat to low. Use an immersion blender to blend about one-third of the soup directly in the pot until it's partially creamy. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and stir it back into the pot.
Let the soup simmer for at least 15 more minutes to allow the flavors to meld. Turn off the heat and stir in the fresh cilantro and a generous squeeze of lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings!
Nutrition
Calories: 285kcalProtein: 13gFat: 6gFiber: 14g
Notes
Toppings: Serve with shredded cheddar cheese, sour cream, diced avocado, crushed tortilla chips, or extra cilantro. Spice Level: For a spicier soup, leave some seeds in the jalapeño or add a pinch of cayenne pepper with the other spices.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
