Sopa de frijol con nopal with tortilla strips
A simple, flavor-packed soup made with black or pinto beans, fresh or jarred nopales, and crispy tortilla strips. Nutritious, cozy, and perfect for busy weeknights.
Calories: 568kcal
Ingredients
- 2 cans black or pinto beans or 3 cups cooked beans with liquid
- 3 cups vegetable broth or water
- 1 small onion finely chopped
- 2 garlic cloves sliced
- 2 tablespoons olive oil
- 1 jar nopales in strips or 2 cups cooked fresh nopales
- ½ teaspoon Mexican oregano or regular oregano
- Salt to taste
- 4 corn tortillas cut into strips, crisped in the air fryer or oven
- Optional: queso fresco cilantro or epazote
Instructions
- If using canned beans and they’re very salty, rinse lightly but save some of the liquid. If using home-cooked beans, keep part of the cooking broth.
- In a medium pot, heat olive oil over medium heat. Add onion and cook 3–4 minutes until soft.
- Add garlic and cook 30 seconds, just until fragrant.
- Stir in beans with liquid and broth. Bring to a gentle boil.
- Season with oregano and salt. Lower heat and simmer 10–15 minutes.
- Add nopales near the end and cook 2–3 minutes, just to warm through.
- Serve hot with tortilla strips, extra nopales, queso fresco, and fresh herbs.
Notes
- Black beans give a richer flavor and darker color, while pintos are milder.
- Blend a portion of the soup for a creamier texture.
Nutrition
Calories: 568kcal | Carbohydrates: 69g | Protein: 8g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 2873mg | Potassium: 401mg | Fiber: 9g | Sugar: 12g | Vitamin A: 1528IU | Vitamin C: 10mg | Calcium: 139mg | Iron: 2mg