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–+ servings

Charro Bean Soup Recipe

Charro bean soup is a hearty Mexican dish made with pinto beans, tomatoes, and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup dried pinto beans soaked overnight
  • 4 cups chicken broth
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 can diced tomatoes 14.5 oz can
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
For the Topping
  • 1 cup fresh cilantro chopped
  • 1 medium avocado diced
  • 1/2 cup sour cream

Method
 

  1. Rinse and drain the soaked pinto beans and set aside.
  2. In a large pot, add the chicken broth, pinto beans, onion, garlic, diced tomatoes, cumin, chili powder, salt, and black pepper.
  3. Bring the mixture to a boil over medium-high heat.
  4. Once boiling, reduce heat to low, cover, and simmer for about 45 minutes or until the beans are tender.
  5. Stir occasionally and add more broth or water if the soup becomes too thick.
  6. After the beans are tender, taste and adjust seasoning if necessary.
  7. Ladle the soup into bowls and top with chopped cilantro, diced avocado, and a dollop of sour cream.
  8. Serve hot and enjoy your charro bean soup!

Nutrition

Calories: 350kcalCarbohydrates: 40gProtein: 18gFat: 12gSaturated Fat: 4gSodium: 600mgFiber: 10gSugar: 5g

Notes

For a spicier version, add jalapeños or your favorite hot sauce. This soup can be made ahead and stored in the refrigerator for up to 3 days.

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