Sopa de Frijoles con Papas y Chile Verde

Here’s a hearty, comforting recipe for Sopa de Frijoles con Papas y Chile Verde – a rustic and flavorful bean soup featuring potatoes and roasted green chile. This dish is rooted in traditional Mexican and Southwestern home cooking, simple yet rich in flavor.

🫘 Sopa de Frijoles con Papas y Chile Verde

(Bean Soup with Potatoes and Green Chile)

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30–40 minutes (longer if using dry beans)

🌿 Ingredients:

For the soup:

2 tbsp oil (olive or neutral)
1/2 medium white or yellow onion, diced
2 cloves garlic, minced
2 medium Yukon gold or red potatoes, peeled and diced
2 cups cooked pinto or black beans (or 1 can, drained and rinsed)
1 ½ cups roasted green chile, chopped (Hatch or Anaheim work great)
4 cups vegetable or chicken broth (more for thinner soup)
1 tsp ground cumin
1/2 tsp Mexican oregano (or regular oregano)
Salt and pepper to taste

Optional Additions:

1 tomato, diced (adds brightness)
1/2 cup chopped cilantro (for garnish or stirred in)
Squeeze of lime before serving
Crumbled queso fresco or avocado for topping

🔥 Instructions:

1. Sauté aromatics:

In a large pot, heat oil over medium heat.
Add diced onion and sauté until soft and translucent (about 4–5 minutes).
Stir in the garlic and cook for 30 seconds, until fragrant.

2. Build the soup base:

Add the diced potatoes and sauté for a few minutes to coat.
Stir in cumin and oregano.
Pour in broth, bring to a boil, then reduce heat to a simmer.
Simmer for 10–15 minutes until potatoes begin to soften.

3. Add beans and green chile:

Add cooked beans and chopped roasted green chile to the pot.
Simmer uncovered for another 10–15 minutes, until potatoes are tender and flavors meld.
Taste and adjust salt and pepper as needed.

4. Finish and serve:

Stir in chopped cilantro or diced tomato, if using.
Serve hot, topped with queso fresco, avocado slices, or a drizzle of crema.
A warm corn tortilla or bolillo on the side makes it a complete meal.

💡 Tips & Variations:

Make it spicy: Use hot green chile or add a serrano or jalapeño.
Add greens: A handful of spinach or kale toward the end adds color and nutrition.
For dry beans: Soak and cook separately beforehand, or use a pressure cooker to speed things up.
Vegan version: Use vegetable broth and skip cheese or use vegan alternatives.