By: Honey & Habaneros
Prep Time: 10 min | Cook Time: 25–30 min | Serves: 4–6
Creamy, spicy, and totally comforting—this soup is perfect for chilly days but delicious anytime. Start with smooth refried beans and build your bowl with toppings like shredded cheese, cilantro, pico de gallo, or even shredded chicken or beef. It’s simple, satisfying, and endlessly customizable.
Growing up in the Southwest, we were spoiled with some of the best Mexican food around. Once I started making my own refried beans, I always made extra broth just so I could turn that first warm bowl into one of my all-time favorite soups—Refried Bean Soup. It’s creamy, spicy, and completely crave-worthy 😋 especially with warm corn or flour tortillas on the side.
Get Ready for a New Favorite
We love refried beans in this house. When I make a batch, it’s usually 2–3 pounds at a time—because they freeze beautifully. If you don’t have beans already made, check out the Honey & Habaneros Refried Beans recipe, where I show you exactly how I freeze my pinto beans for all kinds of craveable meals. Having beans on hand means we’re always ready for breakfast burritos, quick lunches, or easy dinners. And you better believe I always set some aside to whip up this super satisfying Refried Bean Soup.
Two Easy Ways to Make It
I’ll walk you through both methods:
My go-to version starts with homemade pinto beans or refried beans.
But if you’re in a hurry, canned beans absolutely work too!
🫘 How to Make Refried Bean Soup
If you’ve got homemade beans ready to go, here’s how to turn them into a cozy, rich soup:
- In a large saucepan over medium heat, add 6–8 cups of refried beans.
- Stir in chicken stock until the soup reaches your desired consistency. I usually start with 2 cups and add more gradually. Pro-tip: I use Knorr chicken bouillon cubes instead of stock—I always have them on hand and can dial in the flavor exactly how I want it.
- Stir frequently and heat until everything is warm, smooth, and creamy.
👀 How thick should it be?
Totally up to you. Some days I go for a thinner, brothier soup with lots of silky movement. Other days—like the photo above—I keep it thick and hearty so I can tear into a warm, buttered flour tortilla and dip straight in. Heaven. 😍
🔥 Pantry MVPs
I always keep two flavor-boosters on hand:
- Knorr Chicken Bouillon Cubes – Great for boosting flavor subtly without changing the base.
- Better than Bouillon Chicken Base – Adds deeper, richer flavor when I want more oomph.
Both are pantry staples in my kitchen.
Topping Ideas
Once your soup is heated through and the texture’s just right, load it up with your favorite toppings. Here are some of ours:
- Shredded cheese (Cheddar, Monterey Jack, Pepper Jack, Smoked Cheddar/Colby)
- Sliced jalapeños
- Diced green chiles
- Chopped cilantro
- Shredded chicken or beef
- Sour cream
- Guacamole
- Pico de gallo
- Chopped green onions
Serve it up with warm tortillas—corn or flour, whatever you’re craving.
If You’re Using Canned Refried Beans
No problem—this shortcut works great too!
- Add 1–2 cans of refried beans to a saucepan over medium heat.
- Stir in chicken stock (or bouillon + water) until it’s the texture you like.
- Add a bit of butter to bump up the flavor and creaminess.
Heat through, add your toppings, and dig in.
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