Mexican Bean Soup Recipe

Soak and Rinse Beans (recommended)

Sort the dried pinto beans and discard any debris. Place beans in a large bowl, cover with cold water by 3 inches, and soak 6–8 hours or overnight. Drain and rinse before using. (If short on time, use quick-soak: cover with water, bring to boil 2 minutes, remove from heat and let stand 1 hour, then drain.)

Simmer Beans

Place soaked and rinsed beans in a large heavy pot or Dutch oven. Add 6 cups chicken broth and 2 cups water. Add 1 bay leaf. Bring to a gentle boil, then reduce heat, partially cover, and simmer until beans are tender but not falling apart, about 60–75 minutes. Skim foam if it forms. Reserve pot and beans for combining with meat mixture.

While the beans simmer, cook the bacon: heat a large skillet over medium heat. Add diced bacon and cook until fat is rendered and pieces are crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate and reserve the bacon fat in skillet. Leave about 1 tablespoon of fat; discard or reserve excess.

Add the chorizo to the hot skillet with the bacon fat, breaking it up with a spoon. Cook over medium heat until browned and cooked through, about 6–8 minutes. If the chorizo releases a lot of fat, drain off and reserve 1 tablespoon in the pan. Transfer cooked chorizo to the plate with the bacon and set aside.

Add the diced onion to the skillet and cook in the remaining fat over medium heat until softened and translucent, 5–7 minutes. Stir in the minced garlic and chopped jalapeño and cook 1–2 minutes until fragrant, taking care not to burn the garlic.

Add the cooked onion/garlic/jalapeño mixture to the pot with the simmering beans. Stir in canned diced tomatoes with chiles (including juices), ground cumin, dried oregano, smoked paprika, salt, and black pepper. Add the reserved cooked chorizo and bacon and stir to combine.

Continue to simmer the assembled soup, partially covered, over low heat for another 20–30 minutes to allow flavors to meld. Taste and adjust seasoning: add more salt, pepper, or a pinch of smoked paprika if desired. If the soup is too thick, add up to 1 cup additional water or broth to reach your preferred consistency.

Remove and discard the bay leaf. Stir in fresh lime juice and most of the chopped cilantro, reserving a small amount for garnish.

For a smoother texture (optional): using an immersion blender, pulse the soup 6–10 times to slightly thicken and partially purée some of the beans while leaving plenty of whole beans and meat. Alternatively, transfer 2 cups of the soup to a blender, purée until smooth, and return to pot. Reheat gently if needed.

Ladle soup into bowls or cups. Top each serving with reserved chopped cilantro, toasted tortilla strips, a sprinkle of shredded cheese, and a dollop of sour cream or crema if using. Serve with lime wedges on the side.