Last Updated on August 6, 2025 by Casia Valdés
A hearty Mexican bean and potato soup with green chiles, bursting with flavor and perfect for both warm and cozy seasons.
There’s a warmth in every spoonful of Sopa de Frijoles con Papas y Chile Verde that feels like home. Whether it’s a hot summer night or a chilly winter evening, this comforting soup brings balance—crispy potatoes, creamy beans, fragrant green chiles, and melted cheese. My family would often gather around a steaming pot of this when the chiles hit peak season, the scent filling our kitchen with a promise of comfort.
Table of Contents
Why You’ll Love This Soup
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Combines textures: crispy pan-fried potatoes, soft beans, tender chile
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Satisfying and nourishing, with protein, veggies, and flavor
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Quick and customizable—great for leftovers or pantry cooking
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Works in both summer and winter—light yet filling
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Perfect with warm tortillas, rice, or a fresh salad
Ingredients (Serves 4)
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2 cups beans (pinto or black beans, cooked or canned, drained)
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2 medium potatoes, peeled and diced
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1 cup chopped green chile (roasted Hatch chiles recommended)
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4 cups vegetable or chicken broth
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 teaspoon ground cumin
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½ teaspoon Mexican oregano (or regular oregano)
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2 tablespoons olive oil (for frying and sautéing)
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½ teaspoon salt, or to taste
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½ teaspoon black pepper
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1 cup shredded cheese (cheddar, queso fresco, or Monterey Jack)
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Fresh cilantro for garnish (optional)
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Lime wedges for serving (optional)
Equipment
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Large pot or Dutch oven
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Skillet or frying pan
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Knife and cutting board
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Wooden spoon or ladle
Instructions
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve with Garnish
Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if you like. Serve hot!
Serving Ideas
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Serve with warm corn tortillas or crusty avocado toast
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Pair with Mexican rice, a crisp green salad, or roasted veggies
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Top with sour cream, sliced avocado, or extra shredded cheese
Storage & Reheating
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Store in an airtight container in the fridge for up to 4 days
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Freeze for up to 2 months—thaw overnight before reheating
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Reheat gently on the stove, adding more broth if it’s too thick
Tips for Success
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Use freshly roasted Hatch chiles for authentic flavor
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Fry potatoes until crispy—they hold up better in the broth
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Replace beans with black beans or kidney beans for variety
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Use vegan cheese or omit it for a plant‑based version
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Adjust spiciness by deseeding the chiles or using a mix of mild and hot varieties
Common Questions
Can I use canned beans instead of cooked dried beans?
Absolutely—just rinse and drain canned beans before adding to the soup.
Is this soup spicy?
It depends on your green chile. Deseeding the peppers reduces heat; roasted mild chiles are a safer choice if you’re sensitive to spice.
Can I make this vegan?
Yes! Use vegetable broth and omit the cheese or swap for a vegan alternative.
How do I store leftovers properly?
Keep the soup refrigerated in a sealed container. Add more broth when reheating if it thickens.
Final Thoughts
This Sopa de Frijoles con Papas y Chile Verde is a beautiful balance of comfort and flavor, easy to prepare with pantry staples and fresh produce. It’s the kind of recipe that feels like a hug in a bowl—perfect for sharing or saving for yourself. Give it a try; I promise it’ll become a favorite in your rotation too.
Sopa de Frijoles con Papas y Chile Verde
Ingredients
Method
- 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.
- 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 the beans and broth, stirring well. Bring to a gentle simmer and let cook for 10 minutes to allow flavors to meld.
- Stir in the roasted green chile and fried potatoes. Simmer for another 5–7 minutes, so the potatoes absorb the soup’s flavors.
- Turn off heat and stir in the shredded cheese until melted throughout. Taste and adjust seasoning with additional salt or pepper as desired.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges if you like. Serve hot!
