This hearty Mexican Bean Soup is loaded with black beans, pinto beans, and plenty of spicy flavor! It’s easy to make and perfect for a healthy weeknight meal.

Mexican Bean Soup
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This Mexican bean soup is a go-to recipe when I’m craving a filling, plant-based meal. With a mix of black beans, pinto beans, hominy, and spices, this soup offers a perfect balance of texture and flavor. It’s simple and packed with wholesome ingredients that make it both satisfying and healthy. Whether served on its own or topped with a few garnishes, this one is a weeknight winner.

Ingredients & Substitutions

  • Olive Oil– A little oil helps when sautéing the vegetables. If you wanted to keep this recipe oil-free, you could use a splash of vegetable broth instead.
  • Onion– A yellow onion works best, but a white onion or even shallots can be used for a milder flavor.
  • Bell Peppers– Red and green bell peppers add color and sweetness. Feel free to use any bell pepper variety.
  • Jalapeño– Adds a touch of heat. For a spicier soup, leave in some of the seeds or substitute with a serrano pepper.
  • Garlic– Fresh garlic adds depth and flavor. Adjust the amount to your taste preference.
  • Spices– Cumin, smoked paprika, and chili powder give this soup a smokey, spicy flavor. Adjust the chili powder for more or less spice.
  • Chipotle Peppers in Adobo– These add smoky, spicy depth. Use sparingly if you prefer a milder flavor. You can typically find these in small cans at the grocery store, near the beans.
  • Diced Tomatoes– Fire-roasted tomatoes work beautifully, but any canned diced tomatoes will do.
  • Beans– A combination of black beans and pinto beans provides texture and protein. You can substitute one with kidney beans or garbanzo beans.
  • Hominy– I love how this adds a unique chewy texture. If you can’t find hominy, substitute with canned or frozen corn.
  • Vegetable Broth– Use low-sodium broth to control the saltiness. I like the Better than Boullion vegetable base.
  • Lime Juice– This brightens the flavors. Lemon juice or white vinegar can work as a substitute, but lime is recommended.
Mexican Bean Soup

How to Make Mexican Bean Soup

Heat olive oil in a large pot over medium heat. Add the chopped onion, bell peppers, and jalapeño. Sauté for 5–7 minutes, stirring occasionally.
Stir in the minced garlic, cumin, smoked paprika, chili powder, and chipotle peppers in adobo sauce. Cook for 1–2 minutes.
Add the diced tomatoes, black beans, pinto beans, hominy, and vegetable broth.
Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer and let the soup cook for 10–15 minutes. Remove the soup from heat and stir in the freshly squeezed lime juice.

Soup Topping Ideas

I love adding toppings for a little extra flavor and texture. Here are a few of my favorite toppings ideas:

  • Diced avocado
  • Crumbled queso fresco or shredded cheese
  • Fresh cilantro
  • Sour cream or plain Greek yogurt
  • Crushed tortilla chips
  • Lime wedges
  • Hot sauce

What to Serve with Mexican Bean Soup

Pair this soup with my street corn salad or kale street corn salad. If you want to pair this with chips and salsa, try my 5 minute blender salsa, which is so easy to make!

Mexican Bean Soup

Frequently Asked Questions

  • Can I make this soup in advance? Yes! This soup tastes even better after sitting for a day, making it a perfect option for meal prep. Leftovers can be frozen for longer storage.
  • Is this soup spicy? It has a mild heat, but you can adjust the spice level by adding or reducing jalapeños and chipotle peppers.
  • Can I use fresh beans instead of canned? Absolutely! Just cook the beans beforehand and measure the equivalent amount.
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Mexican bean soup

Mexican Bean Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
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Description

This hearty Mexican Bean Soup is loaded with black beans, pinto beans, and plenty of spicy flavor! It’s easy to make and perfect for a healthy weeknight meal.

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 jalapeño, seeded and diced
  • 4 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 2 tablespoons diced chilies in adobo sauce
  • 1 (14 oz) can diced tomatoes
  • 1 (15 oz each) can black beans, drained and rinsed
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 1 (15oz) can hominy, drained
  • 4 cups vegetable broth
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat for 30 seconds. Add onion, garlic, bell peppers, and jalapeño pepper. Sauté for 5–7 minutes until softened and fragrant.
  2. Stir in garlic, cumin, smoked paprika, chili powder, and chipotle peppers. Cook for 1–2 minutes, stirring frequently.
  3. Add the diced tomatoes, black beans, pinto beans, hominy, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
  4. Simmer for 10–15 minutes to allow flavors to meld.
  5. Remove from heat and stir in lime juice. Add salt and pepper to taste.