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 soul-warming, rustic Mexican soup that brings comfort in every spoonful.

Rooted in tradition, this dish balances hearty beans, golden fried potatoes, and the smoky, earthy heat of roasted green chiles. Simmered in a savory broth and finished with melty cheese, it captures the essence of simple, home-cooked nourishment.

Whether you’re feeding family on a cool evening or craving something cozy and satisfying, this soup delivers layers of flavor with every bite — a celebration of bold, humble ingredients made with heart.

Why People Will Love Sopa de Frijoles con Papas y Chile Verde:

Rich, comforting flavors: The slow-simmered beans and roasted green chile create a deep, earthy, and slightly smoky broth that feels both grounding and satisfying.

Nostalgic simplicity: This soup evokes the essence of traditional Mexican home cooking — humble ingredients like potatoes and beans transformed into a meal that tastes like love in a bowl.

Balance of texture: Crispy golden potatoes contrast beautifully with the tender beans and silky broth, offering a delightful mouthfeel in every spoonful.

Customizable warmth: Whether you like it mild or spicy, this soup adapts to your taste with the type and amount of chile used — and it’s easy to top with cheese, cilantro, or a squeeze of lime for a bright finish.

Nutritious and filling: With plant-based protein from beans, fiber-rich potatoes, and immune-boosting garlic and chile, it’s a hearty yet wholesome dish that satisfies without heaviness.

Key Ingredients:

Beans (Pinto or Black): These provide the soul of the soup — protein-rich, earthy, and naturally creamy. When simmered, they infuse the broth with depth and heartiness, making each bite nourishing and grounding.

Roasted Green Chile (Preferably Hatch): The green chile adds a smoky heat and bold Southwestern character. Roasting intensifies its complexity, offering a slightly sweet and spicy kick that makes this soup unforgettable.

Crispy Fried Potatoes: Golden and slightly crispy, the potatoes bring a comforting contrast of texture and a mild, starchy richness that absorbs and enhances the flavors of the broth.

Garlic, Onion, and Spices: These aromatic essentials form the flavor backbone — cumin and Mexican oregano add warmth, depth, and authenticity, while sautéed onion and garlic create a savory, fragrant base.

Shredded Cheese (Queso Fresco, Cheddar, or Monterey Jack): Melted into the soup at the end, the cheese adds creamy body, a touch of saltiness, and that irresistible finishing layer of comfort.

Expert Tips

Use freshly roasted Hatch green chiles if possible: Their naturally smoky flavor and slight sweetness are superior to canned versions. If using canned, choose fire-roasted for better depth.

Crisp the potatoes properly before adding them to the soup: Fry the diced potatoes in a single layer and resist stirring too often. This ensures golden edges and keeps them from becoming mushy in the soup.

Simmer the beans in the broth before adding the other ingredients: This allows the starchy richness of the beans to thicken the soup slightly and build a creamy mouthfeel without needing cream.

Sauté the aromatics until just golden: Let the garlic and onion caramelize slightly to coax out their natural sweetness. This is the foundation of your flavor, so don’t rush it.

Add the cheese off the heat: Stir the shredded cheese in once the soup is removed from the heat. This helps it melt smoothly and avoids clumping or separation, ensuring a velvety finish.

Don’t skip the lime at the end: That final squeeze brightens the entire dish, lifting the hearty, earthy flavors with just the right touch of acidity.

Let it rest before serving: Like many stews and bean-based soups, this dish improves with a 5–10 minute rest after simmering. It allows flavors to marry and makes the soup thicker and richer.

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:

Cheeseburger With Bacon Crock Pot Dip

Brown Sugar Garlic Chicken

Loaded Broccoli, Cheese, & Potato Soup

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.

Important Notes When Making Sopa de Frijoles con Papas y Chile Verde

Bean Choice Matters: Pinto beans bring a creamy, nutty base, while black beans offer a firmer bite and deeper earthiness. You can use canned beans for convenience, but if using dried, cook them until fully tender before adding to the soup.

Balance the Salt: If using broth with sodium (especially store-bought chicken broth), reduce the added salt in the beginning. Always taste at the end and adjust accordingly after the cheese is added.

Green Chile Heat Levels: Hatch green chiles vary in spiciness depending on the variety (mild, medium, or hot). Choose according to your spice tolerance. If unsure, start with less and add more after tasting.

Fried Potatoes Timing: Don’t skip frying the potatoes separately — this step not only adds rich flavor from caramelization but also prevents them from falling apart during simmering. Add them late to retain texture.

Cheese Choice Affects Texture: Queso fresco will stay slightly crumbly and offer a tangy bite, while Monterey Jack or cheddar melts smoothly into the broth. Use based on your texture preference — or combine both for contrast.

Flavor Deepens Overnight: Like many soups with beans and chiles, this dish tastes even better the next day. Store in the fridge overnight and reheat gently to enjoy its fullest flavor.

Garnishes Aren’t Just Decoration: The fresh cilantro and lime are essential finishing elements. The citrus cuts through the richness, and the herbs brighten the dish — don’t skip them.

How Eo Enjoy This Sopa de Frijoles con Papas y Chile Verde After Cooking:

Let It Rest Slightly Before Serving

Once you’ve turned off the heat and stirred in the cheese, let the soup sit for 5–10 minutes. This allows the flavors to meld, the cheese to fully integrate, and the potatoes to absorb more broth.

Garnish Intentionally

Just before ladling into bowls, sprinkle freshly chopped cilantro on top and serve with lime wedges. The cilantro adds brightness and aroma, while a squeeze of lime balances the richness with acidity.

Serve It Hot with Textural Contrasts

Pair the soup with a side of warm corn tortillas, crusty bolillo bread, or tortilla chips to add crunch and a vehicle for scooping.

Add a dollop of sour cream or a crumble of queso fresco for creamy contrast.

Customize Per Bowl

Let guests customize each bowl by setting out toppings like:

Diced avocado
Sliced jalapeños
More cheese
Toasted pepitas (pumpkin seeds)
Pickled onions for a punchy bite

Sip with a Complementary Drink

A cold agua fresca (like lime, hibiscus, or tamarind) or a light Mexican lager pairs well to cleanse the palate.

For a cozier pairing, try a cup of cinnamon-spiced Mexican hot chocolate for sweet contrast if serving for brunch or late dinner.

Next-Day Enjoyment

The soup thickens and deepens in flavor overnight. Reheat gently on the stove, adding a splash of broth or water if needed to loosen the texture. Serve again with fresh toppings.

Make It a Meal

Enjoy it as a standalone meal or serve as part of a comforting spread with:

A light salad (cabbage slaw with lime vinaigrette)
A grilled cheese quesadilla
A side of Spanish rice or elote (Mexican street corn)

Nutrition Information:

Per 1 serving of Sopa de Frijoles con Papas y Chile Verde (about 1½ cups):

Frequently Asked Questions:

Can I use canned beans instead of cooked dried beans?

Yes! Canned beans are a great time-saver. Just be sure to drain and rinse them well before adding to the soup to remove excess sodium and preservatives.

What’s the best type of green chile for authentic flavor?

Roasted Hatch green chiles are the most traditional and flavorful for this recipe. If unavailable, you can use Anaheim or poblano peppers as a substitute, but the flavor may be milder.

Can I make this soup vegetarian or vegan?

Absolutely. Use vegetable broth instead of chicken broth and skip the cheese or replace it with a dairy-free alternative. The soup will still be rich and satisfying thanks to the beans and fried potatoes.

How can I make this soup thicker or creamier?

To thicken the soup, mash a portion of the beans and potatoes in the pot before adding cheese. For creaminess, you can stir in a splash of heavy cream or blend a cup of the soup and return it to the pot.

How long does this soup keep and can it be frozen?

This soup keeps well in the refrigerator for up to 4 days in an airtight container. It also freezes beautifully for up to 2 months—just leave out the cheese when freezing and add it in when reheating.

Do I need to soak or cook the beans beforehand if I use dried beans?

Yes. Dried beans must be soaked overnight or quick-soaked and then cooked until tender before using in this soup. Using pre-cooked or canned beans is ideal for quicker preparation.

What’s the best way to get the potatoes crispy before adding to the soup?

Use medium-high heat and a single layer in the pan with enough oil to coat the potatoes. Avoid crowding the pan so the potatoes crisp instead of steam. Stir occasionally until golden and cooked through (8–10 minutes).

Can I make this soup in a slow cooker?

Yes—with modifications. Sauté the onion, garlic, and spices beforehand, and add uncooked potatoes with the beans, broth, and chiles into the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in cheese at the end.

Should the green chiles be peeled after roasting?

Absolutely. After roasting, let the chiles steam in a covered bowl or bag for a few minutes, then peel off the charred skin. This gives the chiles a smooth texture and removes any bitterness.

When should I add the cheese to avoid curdling?

Add the shredded cheese off the heat or at the very end of simmering, stirring it in gently. This prevents curdling and ensures the cheese melts smoothly into the soup for a creamy finish.