Charro Bean Soup
Feb 17, 2026 12:40 AM
There’s nothing quite like a big pot of Charro Bean Soup simmering away on the stove. It smells divine! It’s one of those recipes that feels rustic and homey, but it’s also packed with so much flavor that it always surprises people.
With tender pinto beans, smoky bacon, spicy chorizo, and fresh veggies, this soup is hearty enough to be a main dish yet cozy enough to serve as a side dish to your favorite Mexican meals.
In Mexico, charro beans are known as frijoles charros or cowboy beans, a traditional cowboy-style dish that’s been loved for generations. It consists of pinto beans slowly cooked with different meats (ham, chorizo and bacon) in a rich flavorful broth with peppers, onions and tomatoes.
Last year when I was figuring out the best charro beans recipe, I had the thought that if I added a little more broth and a few more ingredients, charro beans could be made into a bold, hearty soup. AND Charro Bean Soup was born! We are obsessed! It’s total Mexican comfort food!
Ingredients:
- 1 Pound Dried Pinto Beans
- ½ Yellow Onion, or white
- 3 Cloves Garlic, smashed
- 2 Bay Leaves
- 1 ½ teaspoons Kosher Salt
- ½ teaspoon Dried Mexican Oregano, (this is a must!)
- 6 Cups Water, or more
For the Charro Beans
- 8 Ounces Bacon, chopped
- 1 Cup Ham, cubed, cooked
- 2 ½ Ounces Chorizo
- ½ Yellow Onion, or white, diced
- 1 Jalapeño, minced
- 2 Cloves Garlic, minced
- 1 teaspoon Better Than Bouillon, or 1 bouillon cube for after cooking
- 1 Can Fire Roasted Tomatoes, diced, 15oz
- 1 ½ Cups Corn, frozen
- ½-1 Chipotle Pepper in Adobo Sauce, minced
- ½ teaspoon Smoked Paprika
- ¾ teaspoon Ground Cumin
- Kosher Salt, to taste
- Cilantro, chopped, for serving
Prep Time:
20 minutes
Cook Time:
160 minutes
Total Time:
180 minutes
Write a comment
No comments