Crema de frijol, Mexican Creamy Bean Soup

This hearty Crema de Frijol is more than just a soup. It's a comforting dish that brings the authentic flavors of Mexico to your table. This recipe is perfect for a quick weeknight meal or a flavorful starter, this creamy bean soup is versatile and easy to make. Plus, it's nutritious and packed with protein and fiber from the beans, making it an excellent option for a balanced, plant-based meal.
Recipe
A bowl of soup garnished with tortilla strips rests on a wooden saucer. Next to it, a spoon sits on a gray cloth napkin. In the background, there's a small black pitcher, a plate of more tortilla strips, and a small dish with dark condiment sauce. The scene is set on a light surface, like an auto draft of culinary artistry.

About this recipe

Mexican cuisine is rich in flavors, textures, and traditions, and one dish that stands out is the comforting Mexican Bean Soup, also known as Crema de Frijol. I recently had this soup during a trip to Mexico City, and it was a complete revelation. This smooth, creamy soup is a staple in many Mexican households, offering a simple yet satisfying meal that’s perfect for any season. It’s extremely easy to make and turns out to be a showstopper. I serve it with fried guajillo chiles and fried corn tortilla strips.

What is Crema de frijol?

Crema de Frijol, also known as Mexican Creamy Bean Soup, is a smooth, pureed soup made from black, pinto, or other types of Mexican beans. The beans are mixed with broth, garlic, onion, and often chilies. The soup is topped with Mexican crema, crunchy tortilla strips, and occasionally fried chilies like guajillo.

Ingredients

Black beans simmer with large onion pieces, garlic cloves, and red chili peppers in a dark, flavorful broth. The various ingredients float amidst the rich liquid in a cooking vessel, suggesting the early stages of preparing Crema de frijol, a hearty Mexican bean soup.
  • Black beans or pinto beans, home-cooked or canned, are great.
  • Garlic, onion, and chile guajillo or pasilla. I love guajillo in this soup.
  • You need vegetable broth or even water to thin the soup; start by adding 3 cups, and if you feel it is still too thick, add one more. The soup thickens when cooled down.
  • Mexican crema, crispy tortilla strips, and fried chiles.
A blender filled with a brown crema de frijol smoothie is placed on a kitchen counter. The digital display on the blender base indicates the number '1:20'. Other kitchen appliances are visible in the background, such as a dark-colored coffee grinder on the left and an air fryer on the right.
Close-up of a thick, creamy liquid being poured into a pot or container. The liquid appears chocolatey, creating bubbles and froth on the surface as it splashes and swirls. The image conveys the rich, velvety consistency of crema de frijol, highlighting its motion and texture.
Thinly sliced tortilla strips are being lightly pan-fried in oil in a gray skillet. The strips are golden-brown and irregularly arranged. The oil appears hot, with a few small bubbles visible around the edges of the tortilla strips—perfect toppings for Crema de Frijol.

How to make crema de frijol

  1. Sauté the Aromatics: Heat olive oil (or vegetable oil) and cook minced garlic and onions until softened. Add the chile guajillo if using.
  2. Add Beans and Broth: Add cooked beans (canned or homemade) and broth or water. Simmer to allow the flavors to meld. If using canned beans, there is no need to drain them.
  3. Blend the Soup: Use an immersion blender to puree the soup until smooth.
  4. Fry Garnishes: Thinly slice corn tortillas and fry them in vegetable oil until crispy. Line a baking sheet with paper towels, place the crispy tortilla strips on it, and salt them. You can also fry guajillo chiles for an extra layer of flavor.
  5. Serve: Ladle the creamy soup into bowls and top with crema, crispy tortilla strips, and fried chiles. Another fun way to serve the soup is to place the fried corn tortilla strips at the bottom of a soup bowl, and slowly pour the soup in, finish with Mexican crema and the fried chiles.
A hand pours a thick, brown sauce from a small pitcher into a light blue speckled bowl filled with crispy, golden tortilla strips. The bowl sits on a light-colored countertop. The scene implies the preparation of Crema de frijol, potentially creating a delicious Mexican creamy bean soup.
A light blue bowl of Mexican bean soup, also known as crema de frijol, is being garnished with a stream of cream from a gray pitcher in the background. The soup is thick and dark with pieces of tortilla strips and what appears to be dried chili pepper bits on top. The setting is on a light-colored countertop.

Frequently Asked Questions

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A bowl of soup garnished with tortilla strips rests on a wooden saucer. Next to it, a spoon sits on a gray cloth napkin. In the background, there's a small black pitcher, a plate of more tortilla strips, and a small dish with dark condiment sauce. The scene is set on a light surface, like an auto draft of culinary artistry.

Crema de Frijol with Guajillo Chile

Alejandra Graf
This hearty Crema de Frijol is more than just a soup. It's a comforting dish that brings the authentic flavors of Mexico to your table. This recipe is perfect for a quick weeknight meal or a flavorful starter, this creamy bean soup is versatile and easy to make. Plus, it's nutritious and packed with protein and fiber from the beans, making it an excellent option for a balanced, plant-based meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 98 kcal

Equipment

Ingredients
  

  • 2 tablespoons extra virgin olive oil EVOO
  • 3 garlic cloves minced
  • ½ onion quartered
  • 1 dried guajillo chile stem and seeds removed
  • 2 cans or 3 cups of homecooked beans with their liquid (black beans or pinto beans work well)
  • 4 cups water
  • 1 tablespoon Kosher salt
  • Mexican crema for drizzling
  • 3 corn tortillas thinly sliced and pan-fried in olive oil or vegetable oil until crispy
  • Extra guajillo chile for garnish optional

Instructions
 

  • Prep: Remove the stem and seeds from the guajillo chile. Set aside. Peel and cut into large chunks the garlic and onion.
  • Sauté aromatics: Heat the olive oil in a large pot over medium heat. Add the minced garlic and quartered onion. Cook until the onion softens and the garlic becomes fragrant, about 5 minutes.
  • Add the guajillo chile to the pot with the onions and garlic. Toast the chile lightly for 1-2 minutes, just until it becomes fragrant. This will help bring out its smoky flavor.
  • Pour in the beans (with their liquid) and the 4 cups of water. Stir to combine everything. Bring the mixture to a simmer and cook for about 10 minutes to allow the flavors to meld.
  • Carefully transfer the mixture, including the guajillo chile, to a blender (or use an immersion blender). Blend the soup until smooth and creamy, making sure the guajillo chile is fully incorporated for its deep, smoky flavor.
  • Pour the blended soup back into the pot. Simmer for another 5-10 minutes, stirring occasionally to let the soup thicken slightly. Taste and adjust seasoning with salt as needed.

Prepare tortilla strips and fried chile

  • While the soup is simmering, thinly slice the corn tortillas. Heat a small amount of olive oil or vegetable oil in a pan, and fry the tortilla strips until golden and crispy. Drain on paper towels. Season while hot with salt.
  • Cut the chile into thin strips with a pair of kitchen scissors. Once the oil is hot (but not smoking), carefully add the guajillo chile strips or the whole chile. Fry for about 15-30 seconds, turning occasionally. The chile should darken slightly and become crisp, but be careful not to burn it, as it can turn bitter quickly.
    Remove the fried guajillo chile from the oil and place it on a plate lined with paper towels to drain any excess oil. Season with salt.

Serve

  • Ladle the crema de frijol into bowls. Drizzle with Mexican crema and top with the crispy tortilla strips and guajillo strips.

Notes

  • Add toppings like diced avocado or crumbled queso fresco.
  • Store in a tightly closed container in the fridge without the toppings.

Nutrition

Calories: 98kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 1183mgPotassium: 155mgFiber: 3gSugar: 3gVitamin A: 1546IUVitamin C: 3mgCalcium: 24mgIron: 1mg
Keyword black beans, corn tortillas

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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