Sopa de Frijoles con Papas y Chile Verde (Bean Soup with Fried Potatoes and Green Chile)

Sopa de Frijoles con Papas y Chile Verde is a comforting, traditional Mexican bean soup that combines the earthiness of beans with crispy fried potatoes, roasted green chile, and melted cheese.

This flavorful soup offers a balance of smoky heat from the green chiles and creamy richness from the cheese, all simmered in a savory broth. It’s a hearty dish perfect for cold evenings or whenever you’re craving something warm and satisfying.

Sopa de Frijoles con Papas y Chile Verde (Bean Soup with Fried Potatoes and Green Chile)

Ingredients:

2 cups beans (pinto or black beans, cooked or canned, drained)

2 medium potatoes, peeled and diced

1 cup chopped green chile (roasted Hatch chiles for authentic flavor)

4 cups vegetable broth or chicken broth

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 (to taste)

1/2 teaspoon black pepper

1 cup cheese, shredded (cheddar, queso fresco, or Monterey Jack)

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Instructions:

Fry the Potatoes:

Heat 1 tablespoon of olive oil in a pan over medium heat.

Add the diced potatoes, season with a pinch of salt and pepper, and fry until crispy and golden brown (about 8-10 minutes). Remove and set aside.

Prepare the Soup Base:

In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.

Add the chopped onion and garlic, sautéing until softened and fragrant (about 3 minutes).

Stir in the cumin and oregano, cooking for an additional minute to release the spices’ aromas.

Add the Beans and Broth:

Add the cooked beans and vegetable or chicken broth to the pot. Stir well to combine.

Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to blend.

Add Green Chile and Fried Potatoes:

Stir in the roasted chopped green chile and fried potatoes.

Let the soup simmer for an additional 5-7 minutes, so the potatoes and chile can absorb the broth’s flavor.

Finish with Cheese:

Turn off the heat and stir in the shredded cheese until melted and incorporated into the soup.

Adjust the seasoning with more salt and pepper to taste.

Serve:

Ladle the soup into bowls, garnishing with fresh cilantro and serving with lime wedges on the side for a citrusy touch.

Notes:

Roasted Green Chile: For authentic flavor, use roasted Hatch chiles if available. If you prefer a milder heat, opt for Anaheim chiles.

Cheese Options: Cotija or queso fresco gives a traditional Mexican touch, but cheddar or Monterey Jack will add a creamier, melted texture.

Beans: Pinto beans are more commonly used in Mexican cuisine, but black beans can add a deeper flavor. You can use canned beans for convenience or cook them from scratch for added texture.

Frying Potatoes: Frying the potatoes separately before adding them to the soup ensures they maintain their texture and add a satisfying crispness to the dish.

Broth: Vegetable broth makes the dish vegetarian, but chicken broth can be used for a richer flavor.

Garnishing: Fresh cilantro and a squeeze of lime juice add brightness and balance to the dish, cutting through the richness of the cheese and beans.

Nutrition Information:

Frequently Asked Questions:

Can I use canned beans instead of cooking them from scratch?

Yes, canned beans are a convenient option.

Just drain and rinse them before adding to the soup to reduce excess sodium.

What type of green chile should I use?

Roasted Hatch chiles are ideal for authentic flavor, but you can use Anaheim or poblano chiles for a milder taste.

Adjust the type based on your heat preference.

Can I make this soup vegetarian or vegan?

Yes, use vegetable broth to make it vegetarian.

For a vegan version, substitute the cheese with a plant-based alternative or omit it entirely.

How can I make the soup spicier?

Use hotter green chiles, like jalapeños or serranos, or add a pinch of cayenne pepper or crushed red pepper flakes for an extra kick.

Can I prepare this soup in advance?

Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days.

Reheat gently on the stove, adding a splash of broth if it thickens too much.

What type of cheese works best in this recipe?

Cheddar, Monterey Jack, or queso fresco all work well.

Cheddar and Monterey Jack will melt into the soup, while queso fresco offers a crumbly, traditional Mexican texture.

Can I freeze the soup?

You can freeze the soup without the cheese.

Add the cheese after reheating to avoid texture changes.

Freeze in airtight containers for up to 3 months.

What can I serve with this soup?

Serve it with warm tortillas or crusty bread, or top it with avocado slices, cilantro, lime wedges, or a dollop of sour cream for added flavor.

Can I substitute other vegetables for potatoes?

Yes, you can substitute sweet potatoes, squash, or even carrots for a different flavor profile, but the texture of crispy fried potatoes adds a nice contrast.

How can I thicken or thin out the soup?

To thicken the soup, mash some of the beans or potatoes.

If it’s too thick, add more broth or water to reach your desired consistency.