Traditionally, this soup is served with warm tortillas or crispy tostadas for dipping, making it a meal that’s both comforting and complete. It’s a recipe that speaks of heritage one that reminds us of family kitchens, slow cooking, and the joy of sharing simple meals made with love. The longer it simmers, the more flavorful it becomes, making it even better the next day.
So grab your pot, some fresh produce, and a handful of pantry staples, and let’s bring this classic Sopa de Frijoles con Papas y Chile Verde to life one bowl of warmth and flavor at a time.
Ingredients:
- 2 cups cooked pinto beans (or 1 can, drained and rinsed)
- 2 medium potatoes, peeled and cubed
- 1 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2–3 roasted green chiles, chopped (or 1 can diced green chiles)
- 1 tomato, diced
- 4 cups vegetable or chicken broth
- ½ tsp cumin
- ½ tsp oregano
- Salt and pepper to taste
- 2 tbsp chopped cilantro (optional)
- Warm tortillas for serving
Instructions:
- Sauté aromatics: Heat olive oil in a pot. Add onion and garlic, and cook until fragrant and translucent.
- Add chiles and tomato: Stir in green chiles and diced tomato, cooking for 3–4 minutes until soft.
- Add beans and potatoes: Mix in beans and potatoes, stirring to coat with flavor.
- Pour in broth: Add the broth, cumin, oregano, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat and let simmer for 25–30 minutes, or until potatoes are tender and the soup thickens slightly.
- Finish: Stir in cilantro and adjust seasoning to taste.
- Serve: Ladle hot soup into bowls and serve with warm tortillas or a squeeze of lime for brightness.