Crema de Frijol (Mexican Bean Soup)

Name: Crema de Frijol (Mexican Creamy Bean Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons extra virgin olive oil; 3 garlic cloves (peeled and roughly chopped); ½ onion (quartered); 1 dried guajillo chile (stem and seeds removed); 2 cans (or 3 cups homecooked black beans with their liquid); 3 cups water or vegetable broth; 1 tablespoon kosher salt (adjust to taste); 3 corn tortillas (cut into thin strips); Vegetable oil or olive oil for frying; 2 dried guajillo chiles (cut into thin strips with scissors); Mexican crema (or vegan crema for drizzling)

Bowl of crema de frijol topped with crispy tortilla strips and fried guajillo chile on a wooden saucer

About this recipe

I had this soup during a trip to Mexico City and it was a complete revelation. A bowl of crema de frijol showed up as a starter at a restaurant, and I couldn’t believe how something so simple could taste that good. Smooth, rich, a little smoky from the fried guajillo chiles on top, and those crispy tortilla strips soaking up the soup at the bottom. I came home and made it that same week.

This is one of those recipes that looks impressive but takes almost no effort. You blend cooked beans with broth and aromatics, heat it through, and fry up some toppings. That’s it. If you have frijoles de olla in the fridge, you’re halfway there. Even canned beans work perfectly.

What is crema de frijol?

Crema de frijol is a smooth, pureed bean soup that’s a staple in Mexican restaurants and homes. The name literally means “bean cream,” and the texture is exactly that: velvety, thick, and rich without any actual cream (though a drizzle of Mexican crema on top is traditional). It’s usually made with black beans or pinto beans, blended with garlic, onion, and sometimes chiles, then served with crispy toppings that give it crunch and contrast.

Why you’ll love this recipe

Ready in 30 minutes. Even faster if you already have cooked beans
Pantry-friendly. Beans, broth, garlic, onion, and a couple of dried chiles. That’s the base.
Looks like restaurant food. The fried guajillo and tortilla strips make this look way fancier than the effort it takes
Naturally vegan. Skip the crema or use a plant-based version
Works as a starter or a full meal. Small bowl as a first course, big bowl with toppings for dinner

Ingredient notes

Black beans or pinto beans. Home-cooked or canned, both work great. If using canned, don’t drain them. That liquid adds body to the soup.
Garlic and onion. The aromatics that build the base flavor. Sautéed first for depth.
Chile guajillo or chile pasilla. I love guajillo in this soup. It adds a mild, fruity warmth without overpowering the beans. Pasilla gives a darker, earthier flavor.
Vegetable broth or water. Start with 3 cups. Add more if the soup feels too thick. It thickens as it cools, so go a little thinner than you think.
Toppings. Mexican crema (or vegan crema), crispy fried tortilla strips, and fried guajillo chile strips. The toppings make the dish.

Black beans simmering with onion chunks, garlic cloves, and guajillo chiles in dark broth

Blender filled with pureed black bean soup for crema de frijol

Smooth pureed black bean soup being poured into a pot

How to make crema de frijol

Sauté the aromatics. Heat a splash of olive oil in a pot over medium heat. Cook the garlic and onion until softened, about 3 minutes. Add a guajillo chile (stem and seeds removed) and cook for another 30 seconds until fragrant.
Add beans and broth. Add the cooked beans (with their liquid if homemade, undrained if canned) and 3 cups of vegetable broth or water. Bring to a simmer and cook for 10 minutes to let the flavors come together.
Blend until smooth. Use an immersion blender directly in the pot, or transfer in batches to a regular blender. Blend until completely smooth and velvety. If it’s too thick, add more broth a little at a time. Season with salt.
Fry the toppings. Cut corn tortillas into thin strips and fry in vegetable oil until golden and crispy. Drain on paper towels and sprinkle with salt. In the same oil, fry guajillo chile strips for about 10 seconds until they puff up slightly. Be careful, they go from perfect to burned fast.
Serve. Ladle the soup into bowls. Top with crispy tortilla strips, fried guajillo, and a drizzle of Mexican crema. Another way to serve it: place the tortilla strips at the bottom of the bowl, pour the hot soup over them, then finish with crema and fried chiles.

Pouring crema de frijol over crispy tortilla strips in a blue bowl

Crema de frijol in a blue bowl being drizzled with Mexican crema, topped with tortilla strips and fried guajillo

Tips for the best crema de frijol

Use the bean cooking liquid. If you made frijoles de olla, that dark broth is liquid gold. Add it to the blender along with the beans for a richer, more flavorful soup.
Don’t drain canned beans. The liquid in the can adds body and flavor. Use it all.
Go thinner than you think. The soup thickens a lot as it cools. If it looks perfect in the pot, it’ll be too thick in the bowl. Add an extra splash of broth.
Fry the guajillo just until it puffs. This takes about 10 seconds. If it turns dark brown or black, it’ll taste bitter. Pull it out fast and drain on paper towels.
Make it a full meal. Serve a big bowl with extra toppings: avocado, queso fresco, a squeeze of lime, and a side of warm tortillas or homemade bread.

How to serve crema de frijol

As a starter. Small bowl before a main like chile colorado or garlic mushroom pasta with guajillo
As a main. Big bowl loaded with tortilla strips, crema, fried chiles, avocado, and queso fresco
With bread. A slice of baguette or homemade bread for dipping
Alongside tacos or quesadillas. It works the way tortilla soup works: as a warm, comforting side

Variations

Pinto beans. Use pinto instead of black beans for a lighter, creamier version with a milder flavor
Add chipotle. Blend in one chipotle in adobo for a smoky, spicy kick
Roasted garlic version. Roast a whole head of garlic and blend it in. Deeper, sweeter garlic flavor
Add epazote. If you can find fresh epazote, add a sprig while simmering. It’s the traditional herb for black bean dishes in Mexico and adds an earthy, herbal note you can’t get any other way
Make it spicier. Add a chile de arbol to the saute step, or serve with a drizzle of salsa Tlaquepaque on top

How to store and reheat

Refrigerator. Store the soup (without toppings) in an airtight container for up to 5 days. It thickens as it sits, so add broth or water when reheating.
Freezer. Freezes well for up to 3 months. Let it cool completely, then freeze in individual portions for easy lunches. Thaw overnight in the fridge.
To reheat. Warm on the stove over medium heat, stirring occasionally. Add broth or water to thin it back out. The toppings should always be made fresh.
Meal prep tip. Make a big batch of the soup base on Sunday. Store in jars. Fry fresh toppings when you’re ready to eat. Takes 5 minutes to turn it into a full meal.

Frequently asked questions

What beans are best for crema de frijol?

Black beans and pinto beans are the most common. Black beans give the soup a darker, richer flavor. Pinto beans make it lighter and creamier. Both are traditional. Use whichever you have or prefer.

Can I make this soup vegan?

Yes. Use vegetable broth and skip the crema, or use a plant-based alternative like cashew cream or dairy-free sour cream. Everything else in the recipe is already vegan.

How do I make crema de frijol thicker?

Use less broth, add more beans, or simmer uncovered for a few extra minutes to let some liquid evaporate. You can also blend less liquid with the beans for a thicker base.

Can I freeze crema de frijol?

Yes, the soup base freezes well for up to 3 months. Let it cool completely and store in airtight containers or freezer bags. When reheating, add broth or water because it thickens a lot. Make the toppings fresh.

Can I use canned beans?

Absolutely. Canned black beans or pinto beans work perfectly. Don’t drain them. The liquid in the can adds body and flavor to the soup.

What chiles should I use for the toppings?

Guajillo chiles are my favorite for this soup. They fry up crispy, add a mild heat, and look beautiful on top. Chile pasilla is another great option for a darker, earthier flavor.

What’s the difference between crema de frijol and sopa de frijol?

They’re very similar. Crema de frijol is always blended smooth, while sopa de frijol can be either smooth or chunky. The crema version is more refined, often served as a starter in restaurants, while sopa de frijol is more of an everyday home-style soup.

If you make this crema de frijol, leave me a comment and tell me how you served it. I want to know whether you put the tortilla strips on the bottom or on top.

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A bowl of creamy bean soup topped with crispy tortilla strips sits on a wooden plate. Nearby are a spoon on a gray napkin, extra tortilla strips, a dish of dark chili pieces, and a gray pitcher, all on a light surface.

Crema de Frijol (Mexican Creamy Bean Soup)

Alejandra Graf

Smooth, velvety black bean soup blended with garlic, onion, and guajillo chile. Topped with fried tortilla strips, crispy guajillo, and a drizzle of Mexican crema. Ready in 25 minutes with pantry staples.

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Prep Time 10

Cook Time 15

Total Time 25

Course Soup

Cuisine Mexican

Servings people

Calories 98 kcal

Equipment

Large pot
High-speed blender or immersion blender
Small skillet (for frying toppings)
Kitchen scissors

Ingredients

For the soup:

2 tablespoons extra virgin olive oil
3 garlic cloves peeled and roughly chopped
½ onion quartered
1 dried guajillo chile stem and seeds removed
2 cans or 3 cups homecooked black beans with their liquid
3 cups water or vegetable broth
1 tablespoon kosher salt adjust to taste

For the toppings:

3 corn tortillas cut into thin strips
Vegetable oil or olive oil for frying
2 dried guajillo chiles cut into thin strips with scissors
Mexican crema or vegan crema for drizzling

Instructions

Saute the aromatics. Heat the olive oil in a large pot over medium heat. Add the garlic and onion. Cook for about 5 minutes until the onion softens and the garlic is fragrant.
Toast the guajillo. Add the guajillo chile to the pot. Toast for 1 to 2 minutes, pressing it lightly against the bottom of the pot. It should darken slightly and smell smoky.
Add beans and liquid. Pour in the beans with their liquid and 3 cups of water or broth. Stir, bring to a simmer, and cook for 10 minutes.

Bean liquid matters: If using homecooked beans, add the cooking broth too. It's full of flavor. If using canned, don't drain them.

Blend until smooth. Transfer everything to a blender (or use an immersion blender) and blend until completely smooth and velvety. Make sure the guajillo is fully blended in.
Simmer the soup. Pour the blended soup back into the pot. Simmer for 5 to 10 minutes, stirring occasionally. The soup will thicken. If it gets too thick, add more water or broth. Taste and adjust salt.
Fry the tortilla strips. While the soup simmers, heat about ½ inch of oil in a small skillet over medium-high heat. Fry the tortilla strips in batches until golden and crispy, about 2 minutes. Drain on paper towels and season with salt while hot.
Fry the guajillo strips. In the same oil, fry the guajillo strips for 15 to 30 seconds, turning once. They should puff up slightly and darken. Pull them out fast. They go from perfect to burned in seconds. Drain on paper towels.
Serve. Ladle the soup into bowls. Drizzle with Mexican crema and top with crispy tortilla strips and fried guajillo strips.

Notes

Thickness: The soup thickens as it cools. Make it slightly thinner than you want in the pot. Add more broth or water when reheating.
Chile timing: Fry the guajillo strips for 15 to 30 seconds max. If they turn dark brown or black, they’ll taste bitter.
Extra toppings: Diced avocado, crumbled queso fresco or Cotija, a squeeze of lime, or a few drops of salsa Tlaquepaque.
Storage: Refrigerate the soup base (without toppings) for up to 5 days. Freezes well for up to 3 months. Always make toppings fresh.
Vegan version: Use vegetable broth and vegan crema (cashew cream or tofu-based Mexican crema).

Nutrition

Serving: 1servingCalories: 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

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

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