Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

mexican bean soup

I recreated this recipe after a vacation to Mexico. What I love best about this soup is the cheese in the bottom of the bowl. When the warm soup is poured over the cheese, the cheese slowly begins to melt and you get a little bit of gooey cheese in every bite. The soup is meant to be thick and has a nice, subtle heat from some chipotle salsa. I’ve added a bit of honey to the sour cream to balance out the smoky flavor and to give it a little more balance.

1 tablespoon canola oil

1/4 red onion, diced

Salt, to taste

Freshly ground black pepper
1 small clove garlic, minced

3/4 15-ounce can pinto beans, drained and rinsed

1-1 1/2 cups low-sodium vegetable stock

2-3 teaspoons chipotle salsa
1/4 cup shredded Monterey jack cheese

Sour Cream
2 tablespoons sour cream
1 teaspoon honey

1. In a medium saucepan, heat oil over medium heat. Add onion and cook for about 5 minutes, until onions are translucent. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Transfer to a blender along with pinto beans and 1/2 cup stock and purée until smooth. Transfer to a medium saucepan and add another 1/2 cup stock and 2 teaspoons chipotle salsa. Stir to combine. Simmer until heated through, about 10 minutes. Test soup for heat and add in more chipotle salsa, a little at a time, if desired. Add more stock if soup is too thick.
2. Meanwhile, in a small bowl, combine sour cream and honey. Set aside.

3. Add shredded cheese to bottom of serving bowl and ladle soup over cheese. Top with sour cream and serve.

Serves 1.


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