This Mexican Bean and Cheese Soup is a rich, creamy, and wonderfully spiced comfort meal. It features a blend of beans, aromatic vegetables, and melted cheese for a hearty main course. The flavors deepen beautifully, making it a fantastic make-ahead option.
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Why You’ll Love This Mexican Bean and Cheese Soup
- Creamy without cream: Blended beans and melted cheese create a velvety texture.
- Deep, complex flavor: Aromatic veggies and warm spices deliver a comforting fiesta.
- Wonderfully adaptable: Easily adjust spice, beans, or add-ins to your taste.
- Fantastic leftovers: Flavors meld and improve overnight for happy next-day meals.
Ingredients & Tools
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, finely chopped
- 2 jalapeños, seeds removed and minced (adjust to taste)
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 (15 oz) cans pinto beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 cups shredded Monterey Jack cheese, plus more for serving
- 1/2 cup chopped fresh cilantro
- To taste salt and black pepper
- For serving sour cream, lime wedges, tortilla chips
Tools: A large soup pot or Dutch oven, a blender or immersion blender, and a wooden spoon.
Notes: Don’t be shy with the aromatics — onion, bell pepper, and garlic are the flavor foundation. Two kinds of beans provide thickening (pinto) and texture (black beans).
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 19 g |
| Fat: | 14 g |
| Carbs: | 45 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip rinsing the beans. That liquid in the can is often starchy and salty. Giving them a good rinse ensures you control the salt level and final texture of your soup.
- How spicy do you like it? The jalapeños are where you can really customize the heat. For a milder soup, remove all the seeds and ribs. For more kick, leave some in or add a pinch of cayenne pepper with the other spices.
- Cheese matters — shred your own. Pre-shredded cheese contains anti-caking agents that can make your soup a little grainy. Taking a minute to shred a block of Monterey Jack yourself will give you the creamiest, smoothest melt.
- Get your blender ready. You’ll be blending part of the soup to create that signature creamy base, so have your countertop blender or immersion blender handy before you start cooking.
How to Make Mexican Bean and Cheese Soup
Step 1: Heat the olive oil in your large soup pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice a wonderful sweet aroma starting to fill your kitchen — that’s the sign you’re building a great flavor base.
Step 2: Add the minced jalapeños and garlic to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic burn, as it can turn bitter. Then, stir in the ground cumin, smoked paprika, and dried oregano. Toasting the spices in the oil for just 30 seconds will wake up their essential oils and make your soup taste incredibly deep and authentic.
Step 3: Add the drained and rinsed pinto beans, black beans, vegetable broth, and the entire can of diced tomatoes with their juices to the pot. Give everything a good stir to combine. Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. This allows the beans to heat through and the flavors to start marrying.
Step 4: Now for the magic! Carefully ladle about one-third to one-half of the soup mixture into your blender. Please be cautious — hot soup can expand and cause burns. Hold the lid on firmly with a kitchen towel and blend until completely smooth. Alternatively, you can use an immersion blender directly in the pot and pulse a few times until you reach your desired consistency. I like a mix of creamy and chunky.
Step 5: Return the blended soup to the pot if you used a countertop blender. Reduce the heat to the lowest possible setting. Now, gradually add the two cups of shredded Monterey Jack cheese, a handful at a time, stirring constantly after each addition until the cheese is fully melted and incorporated. The trick is to do this off the direct heat to prevent the cheese from seizing or becoming stringy.
Step 6: Stir in most of the chopped fresh cilantro, reserving a little for garnish. Taste the soup and season generously with salt and black pepper. Remember, the cheese adds saltiness, so it’s best to season at the end. Let the soup sit for 5 minutes off the heat — this allows the flavors to fully meld and the soup to thicken up just a bit more before you serve it.
Storage & Freshness Guide
- Fridge: Cool completely, store in airtight container up to 4 days.
- Freezer: Not recommended after adding cheese (dairy can separate).
- Reviving: Reheat gently on stove, thinning with broth if too thick.
Serving Suggestions
Complementary Dishes
- Warm Cornbread or Tortillas — The slight sweetness of cornbread is a perfect foil for the savory, cheesy soup, while warm tortillas are ideal for dipping and scooping.
- A Simple Avocado Salad — Just diced avocado, red onion, lime juice, and salt. The cool, creamy fat from the avocado provides a lovely contrast to the warm, spiced soup.
- Cilantro-Lime Rice — A fluffy bed of rice makes the soup even more substantial and turns it into a complete, satisfying meal in a bowl.
Drinks
- A Crisp Mexican Lager — The light, clean taste of a cold lager cuts through the richness of the cheese and cleanses the palate beautifully between bites.
- Sparkling Limeade — For a non-alcoholic option, the fizz and citrus zing are incredibly refreshing and balance the hearty beans and spices.
- Herbal Iced Tea — A slightly sweet hibiscus or mint tea served over ice is a wonderful, calming companion that doesn’t compete with the soup’s robust flavors.
Something Sweet
- Churros with Chocolate Sauce — You can’t go wrong with the classic cinnamon-sugar crunch and rich chocolate for a truly festive end to your meal.
- Mango Sorbet — The bright, tropical fruitiness is a light and palate-cleansing finish that feels just right after a hearty soup.
- Flan — The silky, creamy caramel custard is a decadent treat that continues the theme of smooth, comforting textures from the soup to the dessert.
Top Mistakes to Avoid
- Mistake: Boiling the soup after adding the cheese. High heat can cause the cheese proteins to tighten and squeeze out fat, resulting in a greasy, grainy soup instead of a smooth, creamy one. Always add cheese off the heat.
- Mistake: Not blending a portion of the soup. If you skip this step, you’ll end up with a brothy bean soup, not the thick, creamy concoction we’re aiming for. The blended beans are what give it body.
- Mistake: Using pre-shredded cheese. I’ve messed this up before too, thinking it would save time. The anti-caking coatings on pre-shredded cheese prevent it from melting smoothly, leading to a less-than-perfect texture.
- Mistake: Underseasoning. Beans and broth need a good amount of salt to truly sing. Be sure to taste and adjust the seasoning at the very end, after the cheese has been incorporated.
Expert Tips
- Tip: For a smoky, charred flavor, roast your bell pepper and jalapeño over a gas flame or under the broiler until the skin is blackened. Let it steam in a bowl, then peel, seed, and chop. It adds a whole new dimension of flavor.
- Tip: If the soup thickens too much upon standing, don’t worry! Simply thin it out with a little extra vegetable broth or even water when you reheat it. Soups often continue to absorb liquid.
- Tip: For an extra layer of umami, add a tablespoon of tomato paste when you’re sautéing the onions and peppers. Let it cook for a minute until it darkens slightly — it deepens the entire flavor profile.
- Tip: Make it a day ahead! The flavors in this soup harmonize and intensify beautifully overnight in the fridge. Just reheat it gently on the stove, adding a splash of broth if needed.
FAQs
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, peppers, and spices on the stove as described in Steps 1 and 2 to build that foundational flavor. Then, transfer everything to your slow cooker, add the beans, broth, and tomatoes (but not the cheese and cilantro). Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Before serving, blend a portion, then stir in the cheese and cilantro off the heat.
How can I make this soup vegetarian or vegan?
It’s already vegetarian as written! For a vegan version, use a plant-based broth and substitute the cheese with your favorite melty vegan cheese. A tablespoon of nutritional yeast can also be stirred in at the end to add a cheesy, savory flavor without any dairy.
What’s the best way to store and reheat leftovers?
Let the soup cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently. If it has thickened, add a splash of broth or water to loosen it up. I don’t recommend freezing this soup after the cheese has been added, as dairy can separate and become grainy upon thawing.
Can I use dried beans instead of canned?
You sure can, but it requires more planning. You’ll need about 1 cup of dried pinto beans and 1/2 cup of dried black beans. Soak them overnight, then drain and rinse. Cook them in the broth until tender (about 1-1.5 hours) before proceeding with the rest of the recipe from Step 1, using your cooked beans and the bean-cooking liquid as part of the broth.
My soup turned out too thin. How can I thicken it?
No problem! The easiest fix is to take another cup of the soup, blend it until smooth, and stir it back in. If it’s still too thin, you can make a quick slurry by mixing a tablespoon of cornstarch with two tablespoons of cold water, then stirring it into the simmering soup. Let it cook for a minute or two until it thickens.
Mexican Bean And Cheese Soup
Make this easy, creamy Mexican Bean and Cheese Soup in just 45 minutes. A rich, comforting meal perfect for weeknights. Get the simple recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
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1 large yellow onion (diced)
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1 red bell pepper (finely chopped)
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2 jalapeños (seeds removed and minced (adjust to taste))
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4 cloves garlic (minced)
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1 tsp ground cumin
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1 tsp smoked paprika
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0.5 tsp dried oregano
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2 cans pinto beans (15 oz each, drained and rinsed)
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1 can black beans (15 oz, drained and rinsed)
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4 cups vegetable broth
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1 can diced tomatoes (14.5 oz, undrained)
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2 cups shredded Monterey Jack cheese (plus more for serving)
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0.5 cup chopped fresh cilantro
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salt and black pepper (to taste)
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sour cream, lime wedges, tortilla chips (for serving)
Instructions
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Heat the olive oil in your large soup pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and red bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent.01
-
Add the minced jalapeños and garlic to the pot. Cook for another minute, stirring constantly, until the garlic is fragrant. Then, stir in the ground cumin, smoked paprika, and dried oregano. Toasting the spices in the oil for just 30 seconds will wake up their essential oils.02
-
Add the drained and rinsed pinto beans, black beans, vegetable broth, and the entire can of diced tomatoes with their juices to the pot. Give everything a good stir to combine. Bring the soup to a lively boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes.03
-
Carefully ladle about one-third to one-half of the soup mixture into your blender. Hold the lid on firmly with a kitchen towel and blend until completely smooth. Alternatively, you can use an immersion blender directly in the pot and pulse a few times until you reach your desired consistency.04
-
Return the blended soup to the pot if you used a countertop blender. Reduce the heat to the lowest possible setting. Now, gradually add the two cups of shredded Monterey Jack cheese, a handful at a time, stirring constantly after each addition until the cheese is fully melted and incorporated.05
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Stir in most of the chopped fresh cilantro, reserving a little for garnish. Taste the soup and season generously with salt and black pepper. Let the soup sit for 5 minutes off the heat.06
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