Bean Soup
Recipe type: Lunch
Cuisine: Mexican
  • •1 TBSP olive oil
  • •1/4 onion, chopped
  • •1 garlic clove, minced
  • •1 jalapeno pepper, chopped
  • •1 roma tomato, diced
  • •1/4 cup shredded chicken breast (optional)
  • •2 cups of cooked pinto beans plus some of the broth in which they were cooked*
  • •diced queso fresco
  1. In a medium pot sautee onion in olive oil until translucent.
  2. Add garlic and stir for about 1 minute.
  3. Add jalapeno and tomato and cook for about 2 minutes.
  4. Stir in the beans and chicken breast and bring to a boil.
  5. Reduce heat to low and simmer for about 5 minutes.
  6. Serve and top with diced queso fresco.
Recipe by What's Cooking, Mexico? at