This Southwest Pork and Bean Soup is a comforting one-pot meal packed with bold, smoky flavors. Tender pork, creamy beans, and a rich, aromatic broth make it incredibly hearty and satisfying. It’s a flexible recipe perfect for chilly evenings and easy weeknight dinners.
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Why You’ll Love This Southwest Pork and Bean Soup
Hearty & satisfying: Tender pork and protein-packed beans keep you full for hours.
Bold, balanced flavors: Smoky chipotle, earthy cumin, and zesty lime create a fiesta of taste.
One-pot wonder: Minimal cleanup means more time enjoying your meal.
Wonderfully adaptable: Swap beans, adjust heat, or add extra veggies with ease.
Ingredients & Tools
- 1 tbsp olive oil
- 500 g pork shoulder, cut into 2 cm cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1–2 tsp chipotle powder (adjust to taste)
- 400 g can diced tomatoes
- 1.5 litres chicken or vegetable broth
- 400 g can black beans, rinsed and drained
- 400 g can kidney beans, rinsed and drained
- 1 lime, juiced
- Salt and black pepper to taste
- Fresh coriander for garnish
- Avocado slices for serving (optional)
Tools: A large, heavy-bottomed pot or Dutch oven, wooden spoon, measuring spoons, and a sharp knife.
Notes: Using quality spices really makes a difference here—the smoked paprika and chipotle powder are the stars that give this soup its signature smoky heat. And don’t skip the fresh lime juice at the end; it brightens everything up beautifully.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 42 g |
| Fiber: | 12 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 1 hour 15 minutes | Total Time: 1 hour 30 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right cut of pork. Pork shoulder (also called pork butt) is ideal because it has enough fat to stay tender and juicy during the long simmer. Leaner cuts can become tough and dry.
- Don’t rush the browning step. Searing the pork cubes properly creates a flavorful fond at the bottom of the pot—those browned bits are packed with taste and will enrich the soup later.
- Adjust the heat to your liking. Chipotle powder can vary in spiciness, so start with 1 teaspoon and add more after tasting. Remember, you can always add more heat, but you can’t take it away.
- Rinse your canned beans. This removes excess sodium and the starchy liquid they’re packed in, which helps keep the soup’s broth clear and flavorful instead of murky or overly thick.
- Fresh lime juice is non-negotiable. Bottled lime juice just doesn’t have the same bright, zesty punch. Squeezing a fresh lime at the end lifts all the other flavors and balances the richness.
How to Make Southwest Pork and Bean Soup
Step 1: Heat the olive oil in your large pot over medium-high heat. Pat the pork cubes dry with a paper towel—this helps them brown nicely instead of steaming. Season generously with salt and pepper, then add them to the hot oil in a single layer, working in batches if needed to avoid overcrowding. You’ll hear a satisfying sizzle as they hit the pot. Cook for about 4–5 minutes per side, until they develop a deep golden-brown crust. Don’t stir them too much; let them sit to form that beautiful color. Remove the pork with a slotted spoon and set it aside on a plate.
Step 2: Reduce the heat to medium and add the diced onion to the same pot. You should see those delicious browned bits (the fond) at the bottom—that’s pure flavor! Sauté the onion for about 4–5 minutes, until it becomes soft and translucent, scraping the bottom of the pot with your wooden spoon to lift the fond. Then, add the minced garlic and chopped red bell pepper, cooking for another 2 minutes until fragrant. The aroma at this stage is incredible—savory and sweet all at once.
Step 3: Now, stir in the ground cumin, smoked paprika, and chipotle powder. Toast the spices with the vegetables for about 1 minute, until they become very fragrant. This quick toasting really wakes up the spices and deepens their flavor, which will infuse the entire soup. You might notice the mixture darken slightly and smell wonderfully earthy and smoky.
Step 4: Pour in the diced tomatoes with their juices and the broth, then return the seared pork cubes to the pot. Bring everything to a lively simmer, then reduce the heat to low, cover the pot, and let it cook gently for about 45 minutes. The pork should become fork-tender and the broth will start to thicken slightly. You’ll notice the colors deepening and the flavors melding together beautifully.
Step 5: Stir in the rinsed black beans and kidney beans. Let the soup simmer uncovered for another 15–20 minutes, which allows the beans to heat through and the soup to reduce a bit more. The texture should be hearty but not too thick—like a robust stew. Taste and adjust the seasoning with more salt, pepper, or chipotle powder if you’d like more heat.
Step 6: Turn off the heat and stir in the fresh lime juice. This last-minute addition adds a crucial burst of acidity that brightens the entire dish. Ladle the soup into bowls and garnish generously with fresh coriander and a few slices of creamy avocado if you like. Serve it hot and watch how quickly it disappears!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stove, adding a splash of broth if needed. Stir in fresh lime juice to brighten flavors.
Serving Suggestions
Complementary Dishes
- Warm cornbread or tortilla chips — The slight sweetness of cornbread is a perfect match for the smoky soup, and tortilla chips add a delightful crunch for dipping.
- Simple green salad with a lime vinaigrette — A fresh, crisp salad provides a light, refreshing contrast to the rich and hearty soup.
- Cheesy quesadillas — These are fantastic for dipping right into the soup, adding a gooey, cheesy element that both kids and adults adore.
Drinks
- Ice-cold Mexican lager — The light, crisp beer cuts through the richness of the soup and complements the spices without overpowering them.
- Sparkling limeade or agua fresca — A non-alcoholic option that’s bubbly and citrusy, which helps balance the heat and refresh your palate between bites.
- Spicy margarita — If you’re feeling festive, the tequila and lime in a margarita echo the soup’s Southwestern vibe and spice level beautifully.
Something Sweet
- Churros with chocolate dipping sauce — The warm, cinnamon-sugar coated churros are a classic, indulgent finish that continues the theme.
- Flan or caramel custard — Its cool, creamy texture and sweet caramel notes provide a lovely, smooth contrast to the spicy, savory soup.
- Mango sorbet — A light, fruity, and refreshing dessert that cleanses the palate and ends the meal on a bright, tropical note.
Top Mistakes to Avoid
- Overcrowding the pot when browning the pork. If you add too much pork at once, the temperature drops and the meat steams instead of searing. This means you miss out on those flavorful browned bits that are essential for a rich broth.
- Adding the beans too early. Canned beans are already cooked, so if you add them at the beginning, they can become mushy and fall apart after the long simmer. Stir them in during the last 15–20 minutes to keep their texture intact.
- Skipping the fresh lime juice at the end. That final splash of acidity is what balances the fat from the pork and the smokiness of the spices. Without it, the soup can taste a bit flat and one-dimensional.
- Not tasting and adjusting seasoning at the end. Spices mellow as they cook, and the salt level can change. Always do a final taste test and add more salt, pepper, or spice to make it perfect for you.
Expert Tips
- Tip: For an even deeper flavor, marinate the pork cubes in the spice mix (cumin, paprika, chipotle) with a tablespoon of the lime juice for 30 minutes before cooking. This allows the spices to penetrate the meat more thoroughly.
- Tip: If you have time, let the finished soup sit off the heat for 15–20 minutes before serving. This resting period allows the flavors to meld even more and the pork to absorb more of the broth.
- Tip: To make this soup ahead, prepare it completely, let it cool, and store it in the fridge for up to 3 days. The flavors actually improve over time, and you can gently reheat it on the stove.
- Tip: For a thicker, stew-like consistency, mash a small portion of the beans with a fork before adding them to the pot, or use an immersion blender to briefly pulse the soup once or twice at the end.
- Tip: If you prefer a less fatty soup, you can skim any excess fat from the surface with a spoon after the soup has cooled slightly. The fat will rise to the top and is easy to remove.
FAQs
Can I use a different type of meat?
Absolutely! While pork shoulder is ideal for its tenderness, you can substitute it with boneless, skinless chicken thighs or even beef chuck with great results. Just adjust the cooking time accordingly—chicken will cook a bit faster, while beef might need a little longer to become tender. The key is to use a cut with some fat that benefits from slow, moist cooking.
How can I make this soup spicier or milder?
To increase the heat, add an extra teaspoon of chipotle powder, a diced jalapeño (with seeds for more heat) when you sauté the onions, or a dash of your favorite hot sauce at the end. For a milder version, reduce or omit the chipotle powder and use mild paprika instead of smoked. You can also stir in a spoonful of sour cream or Greek yogurt into each bowl to cool it down.
Is it possible to make this soup in a slow cooker?
Yes, it adapts wonderfully to a slow cooker. After browning the pork and sautéing the aromatics on the stove (don’t skip this step for flavor!), transfer everything except the beans and lime juice to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Stir in the beans and lime juice during the last 30 minutes of cooking.
Can I freeze this Southwest Pork and Bean Soup?
You sure can! Let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. It will keep well for up to 3 months. The beans may soften a bit upon thawing and reheating, but the flavor will still be fantastic. Thaw overnight in the fridge and reheat gently on the stove.
What other beans or vegetables can I add?
This soup is very flexible. Feel free to use pinto beans, cannellini beans, or even chickpeas instead of or in addition to the black and kidney beans. For vegetables, corn kernels (fresh or frozen), diced zucchini, or even some chopped spinach stirred in at the end would be lovely additions. Just add quicker-cooking veggies towards the end so they don’t get mushy.
Southwest Pork And Bean Soup
Make this easy Southwest Pork and Bean Soup for a hearty, one-pot meal. Packed with smoky flavor and tender pork, it's perfect for weeknights. Get the recipe now!
Ingredients
For the Ingredients
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1 tbsp olive oil
-
500 g pork shoulder (cut into 2 cm cubes)
-
1 large onion (diced)
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3 cloves garlic (minced)
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1 red bell pepper (chopped)
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1 tbsp ground cumin
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1 tsp smoked paprika
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1–2 tsp chipotle powder (adjust to taste)
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400 g can diced tomatoes
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1.5 litres chicken or vegetable broth
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400 g can black beans (rinsed and drained)
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400 g can kidney beans (rinsed and drained)
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1 lime (juiced)
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Salt and black pepper (to taste)
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Fresh coriander (for garnish)
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Avocado slices (for serving (optional))
Instructions
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Heat the olive oil in your large pot over medium-high heat. Pat the pork cubes dry with a paper towel—this helps them brown nicely instead of steaming. Season generously with salt and pepper, then add them to the hot oil in a single layer, working in batches if needed to avoid overcrowding. You’ll hear a satisfying sizzle as they hit the pot. Cook for about 4–5 minutes per side, until they develop a deep golden-brown crust. Don’t stir them too much; let them sit to form that beautiful color. Remove the pork with a slotted spoon and set it aside on a plate.01
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Reduce the heat to medium and add the diced onion to the same pot. You should see those delicious browned bits (the fond) at the bottom—that’s pure flavor! Sauté the onion for about 4–5 minutes, until it becomes soft and translucent, scraping the bottom of the pot with your wooden spoon to lift the fond. Then, add the minced garlic and chopped red bell pepper, cooking for another 2 minutes until fragrant. The aroma at this stage is incredible—savory and sweet all at once.02
-
Now, stir in the ground cumin, smoked paprika, and chipotle powder. Toast the spices with the vegetables for about 1 minute, until they become very fragrant. This quick toasting really wakes up the spices and deepens their flavor, which will infuse the entire soup. You might notice the mixture darken slightly and smell wonderfully earthy and smoky.03
-
Pour in the diced tomatoes with their juices and the broth, then return the seared pork cubes to the pot. Bring everything to a lively simmer, then reduce the heat to low, cover the pot, and let it cook gently for about 45 minutes. The pork should become fork-tender and the broth will start to thicken slightly. You’ll notice the colors deepening and the flavors melding together beautifully.04
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Stir in the rinsed black beans and kidney beans. Let the soup simmer uncovered for another 15–20 minutes, which allows the beans to heat through and the soup to reduce a bit more. The texture should be hearty but not too thick—like a robust stew. Taste and adjust the seasoning with more salt, pepper, or chipotle powder if you’d like more heat.05
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Turn off the heat and stir in the fresh lime juice. This last-minute addition adds a crucial burst of acidity that brightens the entire dish. Ladle the soup into bowls and garnish generously with fresh coriander and a few slices of creamy avocado if you like. Serve it hot and watch how quickly it disappears!06
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