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Bowl of creamy Mexican pinto bean soup topped with fresh cilantro and avocado.

Creamy Mexican Pinto Bean Soup

A delightful and nourishing soup made with fresh ingredients, perfect for chilly evenings or comfort food cravings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Entrée, Soup
Cuisine: Mexican, Vegetarian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pinto beans, cooked
  • 1 can fire-roasted tomatoes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • to taste Salt and pepper
  • Fresh cilantro for garnish

Method
 

Cooking
  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the bell pepper and cook for a few more minutes, allowing it to soften and sweeten.
  3. Stir in the fire-roasted tomatoes, cooked pinto beans, vegetable broth, cumin, and chili powder.
  4. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally to create a harmonious blend of flavors.
  5. Season with salt and pepper to taste for that extra boost.
  6. For a creamier texture, blend the soup using an immersion blender until you reach your desired consistency.
  7. Serve hot, garnished with fresh cilantro for a pop of color and freshness.

Notes

This soup is high in fiber and a great source of protein, making it both filling and nutritious. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.