10-Minute Refried Bean Soup Recipe

A bowl of refried bean soup with toppings.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This easy, fast recipe for refried bean soup is made with canned refried beans. In just ten minutes, you'll be enjoying a creamy, flavorful pinto bean soup loaded with toppings like melted cheese, salsa, green onions and tortilla chips. The toppings are a must!


Units Scale
  • 3 cups water
  • 1 30-ounce can of refried beans (or two 15 oz cans)
  • 1 15-ounce can of black beans, drained and rinsed


  • Salsa
  • Sour cream
  • Grated cheddar or Monterey Jack cheese (about 3 cups)
  • Green onions, chopped (about 1 cup)
  • Cilantro, chopped (about 1 cup)
  • Tortilla chips or corn chips, crumbled


  1. In a soup pot, bring the water to a boil. 
  2. Turn the heat down slightly and add the can of refried beans, using a whisk to mix together the beans and water until very smooth. 
  3. Add the black beans. 
  4. Taste the soup and add salt if needed- canned beans are usually salty enough. 
  5. If the consistency of the soup is too thick for your liking, add an additional ½ to 1 cup of water. 
  6. Once the soup is hot, it’s ready! 
  7. This simple soup MUST have toppings! Everyone can pile their bowl of soup with grated cheese, salsa, sour cream, green onions, cilantro and crumbled chips. 


Use canned refried made from pinto beans. You can use traditional refried beans or vegetarian refried beans. 

This soup will stay fresh in the refrigerator for up to five days. Leftover soup can be frozen without any toppings added. Store the soup in an airtight container in the freezer for up to 3 months.

Additional ingredients that can be added to the soup include cooked, shredded chicken or pork, crumbled bacon, spicy chipotles in adobo or a teaspoon of chili powder or taco seasoning.