Creamy, comforting Frijoles Charros with chorizo and bacon, topped with crispy tortilla strips and crumbled cotija cheese.
You know the bean dip that you get at the local Mexican restaurant? Well, if you are anything like my family you devour it within minutes..and ask for more! These Frijoles Charros a.k.a. cowboy beans are reminiscent of those beans only made into a flavorful, filling soup. Perfect for these cold winter nights. Creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you’ve got a family friendly meal in a bowl.
- 8 oz. bacon cut into lardons
- 8 oz. chorizo ground
- 2 cups yellow onion diced
- 1 cup celery ribs and leaves, diced
- 1 cup carrot diced
- 1 tsp. garlic minced
- 8 cups or 4 – 16 oz. cans pinto beans
- ½ tsp. cumin
- ½ tsp. oregano
- ½ tsp. chili powder
- ½ serrano pepper minced
- 2 cups chicken broth
- Cotija cheese
- Tortilla chips
- Heat a large cast iron or heavy bottomed pot over medium heat.
- Brown bacon and chorizo, stirring continuously about 10 minutes.
- Add onion, celery, carrot and garlic. Cook for 2-3 minutes.
- Add beans, cumin, oregano, chili powder and serrano pepper.
- Add broth and simmer over medium low heat for 45 minutes.
- If desired, using an immersion blender, blend ¼ to ½ of the soup. This will give a nice texture to the soup, but is not necessary.
- Garnish with cotija cheese, cilantro and tortilla chips.
- Frijoles Charros doubles as a dip! Perfect for #cincodemayo or #gameday or any other gathering of friends. This is perfectly dippable! Set it out aside your favorite guacamole and pico de gallo for a Mexican themed spread.
- Make it extra cheesy! Top with shredded Monterrey Jack cheese and let it get all melty. Maybe add a few diced green chilies to the top.