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Hearty Mexican Pinto Bean Soup

Mexican Pinto Bean Soup is the ultimate combination of flavor, comfort, and nutrition. It’s quick, customizable, and perfect for anyone who loves bold Mexican flavors with a healthy twist. Whether you're serving it as a main dish or alongside your favorite Mexican sides, this soup will definitely become a regular in your recipe collection!
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Course Soup
Cuisine American

Ingredients
  

  • 2 cups dry pinto beans or 4 cups canned pinto beans, drained and rinsed
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 jalapeño pepper seeds removed and finely chopped (optional for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon ground cinnamon optional, for warmth
  • 4 cups vegetable broth or chicken broth
  • 1 14.5 oz can diced tomatoes, with juices
  • 1 cup corn kernels fresh, frozen, or canned
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Optional toppings: avocado slices shredded cheese, sour cream, tortilla strips

Instructions
 

  • Rinse and soak the dry pinto beans (or use canned beans).
  • Sauté onion, garlic, and jalapeño in olive oil. Add spices and cook for 1 minute.
  • Add beans, vegetable broth, and diced tomatoes. Bring to a boil and simmer for 20-30 minutes.
  • Stir in corn and cook for an additional 5 minutes. Adjust seasoning.
  • Stir in lime juice and garnish with cilantro.
  • Serve with optional toppings like avocado, cheese, or tortilla strips.
Keyword Hearty Mexican Pinto Bean Soup
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