Sopa de Frijoles con Papas y Chile Verde

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

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 recommended)

4 cups vegetable or chicken broth

1 small onion (finely chopped)

2 cloves garlic (minced)

1 teaspoon ground cumin

½ teaspoon Mexican oregano (or regular oregano)

2 tablespoons olive oil (for frying and sautéing)

½ teaspoon salt (or to taste)

½ teaspoon black pepper

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

Fresh cilantro for garnish (optional)

Lime wedges for serving (optional)

Directions

Fry the Potatoes

Heat 1 TBSP olive oil in a skillet over medium heat. Add diced potatoes, season lightly with salt and pepper, and fry for 8–10 minutes, stirring occasionally, until crispy and golden. Remove and set aside on paper towels.

Build the Soup Base

In a large pot, heat the remaining 1 TBSP olive oil over medium heat. Add chopped onion and garlic; sauté for about 3 minutes until fragrant and translucent. Stir in cumin and oregano and cook for an additional minute.

Add Beans and Broth

Add the beans and broth, stirring well. Bring to a gentle simmer and let cook for 10 minutes to allow flavors to meld.

Incorporate Potatoes and Chile

Stir in the roasted green chile and fried potatoes. Simmer for another 5–7 minutes, so the potatoes absorb the soup’s flavors.

Melt in the Cheese

Turn off heat and stir in the shredded cheese until melted throughout. Taste and adjust seasoning with additional salt or pepper as desired.

Serve with Garnish

Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if you like. Serve hot!