Bean Soup with Fried Potatoes and Green Chile is one of those dishes that feels like home.
🥣 Bean Soup with Fried Potatoes & Green Chile
Ingredients (Serves 4–6)
Bean Soup
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2 cups dried pinto or white beans (or 4 cups cooked)
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1 small onion, diced
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3 cloves garlic, minced
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1 bay leaf
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1 tsp cumin
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½ tsp oregano
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6–7 cups water or broth
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Salt & pepper to taste
Fried Potatoes
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2–3 medium potatoes, diced small
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3 tbsp oil or bacon fat
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Salt
Green Chile
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1 cup roasted green chile, chopped (Hatch or Anaheim)
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Optional: pinch of chili flakes or cumin
Instructions
1. Cook the beans
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If using dried beans: soak overnight or quick-soak.
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Add beans, onion, garlic, bay leaf, cumin, oregano, and water/broth to a pot.
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Simmer gently 1½–2 hours until beans are tender.
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Salt toward the end so beans stay soft.
2. Fry the potatoes
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Heat oil or bacon fat in a skillet.
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Add potatoes in a single layer.
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Fry over medium heat, turning occasionally, until golden and crispy.
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Salt immediately and set aside.
3. Warm the green chile
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In a small pan, gently heat chopped green chile with a splash of water or oil.
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Season lightly if needed.
4. Assemble
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Ladle hot bean soup into bowls.
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Top with crispy fried potatoes.
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Spoon green chile over the top.
Optional Toppings (Highly Encouraged 😋)
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Shredded cheese (cheddar or Monterey Jack)
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Sour cream or crema
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Chopped cilantro or green onions
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Warm tortillas or crusty bread
Variations
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Smoky: add ham hock or bacon to the beans
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Creamy: mash some beans into the broth
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Spicy: add jalapeño or serrano with the green chile
This dish is simple, nourishing, and incredibly comforting—perfect for cold days or when you want real food that sticks with you 💚
Want a New Mexico–style version or a slow cooker adaptation next?