Mexican Black Bean Soup

There are many versions of a Mexican Black Bean soup throughout Mexico. This one, in particular, uses chorizo and is inspired by one that I had many years ago in the town Poza Rica, Veracruz. It’s a simpler version of the famous “Frijoles Charros”, which use many more ingredients.

Course Soups

Cuisine Mexican

Keyword black bean soup with chorizo, Mexican Black Bean Soup, mexican pinto bean soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 530kcal

Author Mely Martínez

Ingredients

6 oz. of chorizo about 2 medium-size chorizo links
½ cup of white onion chopped
1 Poblano pepper chopped, with seeds and stem removed (optional)
2 Serrano peppers chopped (or 1 jalapeño pepper)
2 cups of tomatoes
4 cups of cooked black beans with some of the bean broth
1 cup of water
¼ cup chopped cilantro
4 corn tortillas cut into fine stripes
¼ cup vegetable oil to fry the tortillas
Avocado for garnish (optional)

Instructions

Using a large saucepan over medium heat, fry the chorizo in its own fat until cooked (about 8 minutes).
Add the chopped onion and cook for 2 minutes (it will start to look transparent), then stir in the chopped peppers and cook for 3 more minutes.
Stir in the chopped tomatoes and cook for about 6-8 minutes.
After this, add the cooked beans and the cup of water. Keep cooking, and when it comes to a boil, reduce the heat and gently simmer for 5 more minutes.
While the soup is cooking, heat the oil in a large skillet and fry the tortilla strips. Remove and place over paper towels to absorb any excess oil.
Serve in a bowl and garnish with the fried tortilla strips, chopped cilantro, and avocado slices (if using).

Notes

Sometimes I add a little bit of beer to the soup while cooking, but this is optional.

Nutrition