Sopa de Frijoles con Papas y Chile Verde Recipe
Introduction
Sopa de Frijoles con Papas y Chile Verde is a comforting Mexican-inspired bean soup featuring crispy potatoes and flavorful roasted green chiles. This hearty soup is perfect for a cozy meal and comes together with simple ingredients that deliver big flavor.
Ingredients
- 2 cups beans (pinto or black, cooked or canned, drained and rinsed)
- 2 medium potatoes, peeled and diced
- 1 cup chopped green chile (roasted Hatch chiles for the best flavor)
- 4 cups broth (vegetable or chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon oregano (preferably Mexican oregano)
- 2 tablespoons olive oil (for frying potatoes and sautéing)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, queso fresco, or Monterey Jack)
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Step 1: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced potatoes and season lightly with salt and pepper. Fry, stirring occasionally, until crispy and golden brown, about 8–10 minutes. Remove the potatoes from the pan and set aside.
- Step 2: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3–4 minutes. Stir in the cumin and oregano and cook for an additional 1 minute to release their flavors.
- Step 3: Add the cooked beans and broth to the pot, stirring well to combine. Bring to a gentle simmer and cook for 10 minutes to meld the flavors.
- Step 4: Stir in the roasted green chile and the fried potatoes. Simmer for another 5–7 minutes to allow the potatoes to soak up the broth’s flavors.
- Step 5: Turn off the heat and add the shredded cheese, stirring until melted and creamy. Taste and adjust seasoning with additional salt and pepper if needed.
Tips & Variations
- Use freshly roasted Hatch chiles when available for the best smoky flavor.
- Substitute sweet potatoes for a slightly sweeter twist and added nutrients.
- For a spicier soup, add diced jalapeños or a pinch of cayenne pepper along with the green chile.
- Serve with warm tortillas or crusty bread to soak up the delicious broth.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. The potatoes may soften after storage but will still taste great.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned beans instead of cooked beans?
Yes, canned beans work well. Just be sure to drain and rinse them before adding to reduce excess sodium and improve flavor.
What can I use if I don’t have Hatch green chiles?
If Hatch chiles are unavailable, you can substitute poblano peppers or another mild green chile. Roasting them before adding will still give a great smoky taste.
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Sopa de Frijoles con Papas y Chile Verde Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Sopa de Frijoles con Papas y Chile Verde is a comforting Mexican-inspired bean soup featuring crispy fried potatoes, roasted green chile, aromatic spices, and a creamy melted cheese finish. This hearty and flavorful soup combines the earthiness of pinto or black beans with the mild heat of Hatch green chiles and the richness of sautéed aromatics, making it a perfect cozy meal served with fresh cilantro and lime wedges.
Ingredients
Main Ingredients
- 2 cups beans (pinto or black, cooked or canned, drained and rinsed)
- 2 medium potatoes, peeled and diced
- 1 cup chopped green chile (roasted Hatch chiles for the best flavor)
- 4 cups broth (vegetable or chicken)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon oregano (preferably Mexican oregano)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 cup shredded cheese (cheddar, queso fresco, or Monterey Jack)
For Cooking
- 2 tablespoons olive oil (for frying potatoes and sautéing)
For Garnish and Serving
- Fresh cilantro (optional, for garnish)
- Lime wedges (optional, for serving)
Instructions
- Fry the Potatoes: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced potatoes, seasoning lightly with salt and pepper. Fry, stirring occasionally, until crispy and golden brown, about 8 to 10 minutes. Remove the potatoes from the pan and set aside.
- Sauté the Aromatics: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, approximately 3 to 4 minutes. Stir in the cumin and oregano, cooking for an additional 1 minute to release the spices’ flavors.
- Build the Soup Base: Add the cooked beans and broth to the pot, stirring well to combine. Bring the mixture to a gentle simmer and cook for 10 minutes to meld the flavors together.
- Add Green Chile and Potatoes: Stir in the roasted green chile and the fried potatoes. Let the soup simmer for another 5 to 7 minutes so the potatoes absorb the broth’s flavors.
- Incorporate the Cheese: Turn off the heat and add the shredded cheese. Stir until the cheese melts completely and becomes creamy. Taste and adjust the seasoning with additional salt and pepper if needed.
Notes
- For best flavor, use roasted Hatch green chiles. You can roast fresh chiles on a grill or stovetop, or purchase pre-roasted chiles.
- Beans can be cooked from dried or canned; if using canned, be sure to drain and rinse well to reduce sodium.
- Cheese selection can vary based on preference—cheddar adds sharpness, queso fresco adds a mild tang, and Monterey Jack adds creaminess.
- For a vegetarian version, use vegetable broth.
- Serve with warm tortillas or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Keywords: Sopa de Frijoles, Bean Soup, Mexican Bean Soup, Green Chile Soup, Potato Soup, Vegetarian Soup, Comfort Food
