Mexican-Style Bean Soup

with Sweet Potatoes & Three Cheese Quesadillas

45 MIN

$26.99 4 Servings

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From the Test Kitchen

This hearty soup is packed with bold, Mexican-style flavors thanks to the guajillo chile sauce that we're simmering with a mix of black beans, pinto beans, sweet potato, poblano pepper, and more. A side of cheesy, golden brown quesadillas is ideal for dipping as you go.
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Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Black Beans
1 15.5-Oz Can Pinto Beans
1 cup Chicken Bone Broth
½ lb Sweet Potato
1 Yellow Onion
1 Poblano Pepper
2 Scallions
⅔ cup Guajillo Chile Pepper Sauce
½ cup Sour Cream
4 Flour Tortillas
2 oz Smoked Gouda Cheese
1 oz Sliced Pickled Jalapeño Peppers
2 oz Shredded Cheddar & Monterey Jack Cheese Blend

step-by-step

instructions

1 Prepare the ingredients

Wash and dry the fresh produce. Peel and small dice the sweet potato. Halve, peel, and small dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Drain and rinse both beans. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Wash your hands, knife, and cutting board immediately after handling.

2 Make the soup

In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced sweet potato, diced onion, diced poblano pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 6 to 7 minutes, or until softened and lightly browned. Carefully add the broth, guajillo sauce, and 1/2 cup of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 5 to 7 minutes, or until slightly thickened and the sweet potatoes are tender. Add the drained beans. Cook, stirring occasionally, 2 to 3 minutes, or until heated through (if the soup is too thick, stir in 1/4 cup of water at a time to reach your desired consistency). Turn off the heat. Taste, then season with salt and pepper if desired.

3 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the grated gouda, cheddar and monterey jack, and as much of the jalapeño peppers as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Fold the tortillas in half over the filling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board; immediately season with salt. When cool enough to handle, halve each quesadilla. Serve the soup garnished with the sour cream and sliced green tops of the scallions. Serve the quesadillas on the side. Enjoy!