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
Scale
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
