Mexican Pinto Bean Soup

Name: Mexican Pinto Bean Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 cans pinto beans, drained and rinsed; 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; Salt and pepper to taste; Fresh cilantro for garnish (optional)

By:

Jonathan Rice October 4, 2025

Jump to Recipe·Print Recipe

Why make this recipe

Mexican Pinto Bean Soup is a delicious, hearty dish that brings warmth and comfort to any meal. It’s easy to make and full of flavor, making it perfect for busy weeknights or when you want something quick and nutritious. This soup is packed with protein and fiber from the beans, and the spices give it a tasty kick. Plus, it’s budget-friendly, making it a great option for families.

How to make Mexican Pinto Bean Soup

Ingredients:

2 cans pinto beans, drained and rinsed
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
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Directions:

In a large pot, sauté the onion and bell pepper over medium heat until softened.
Add the garlic and cook for another minute until fragrant.
Stir in the pinto beans, fire-roasted tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes, allowing the flavors to meld together.
Use an immersion blender to blend the soup to your desired creaminess. If you prefer a chunkier soup, blend only half.
Taste and adjust seasonings as necessary.
Serve hot, garnished with fresh cilantro if desired.

How to serve Mexican Pinto Bean Soup

Serve this soup hot, paired with warm tortillas or crusty bread. You can also add toppings like avocado, sour cream, or shredded cheese for extra flavor. It makes for a fantastic lunch or dinner option.

How to store Mexican Pinto Bean Soup

To store the soup, let it cool completely first. Then, place it in an airtight container and put it in the refrigerator. It will stay fresh for up to 4 days. You can also freeze the soup for up to 3 months. Just make sure to leave some space in the container as the soup will expand when frozen.

Tips to make Mexican Pinto Bean Soup

For a spicier version, add diced jalapeños or a dash of hot sauce.
To enhance the flavor, consider toasting the spices in the pot before adding the other ingredients.
If you don’t have fire-roasted tomatoes, you can use regular canned tomatoes or fresh tomatoes, but the smoky flavor may be less pronounced.

Variation

You can easily customize this soup by adding different vegetables like corn, zucchini, or carrots. You could also use black beans instead of pinto beans if you prefer. For a meaty version, consider adding cooked chicken or sausage.

FAQs

Can I use dried beans instead of canned?
Yes, you can use dried pinto beans. Just make sure to soak them and cook them until tender before adding them to the soup.

Is this soup vegan?
Yes, this recipe is entirely vegan as it uses vegetable broth and doesn’t include any animal products.

How can I make this soup thicker?
If you want a thicker soup, blend more of the soup with the immersion blender or add a tablespoon of cornstarch mixed with a little water to the simmering soup until it reaches your desired thickness.