Spicy Pinto Bean Soup (Printable Version)
Rich and spicy pinto bean soup with smoky chipotles and roasted tomatoes for a cozy meal.
# What You'll Need:
→ Sauce and Seasonings
01 -
2 teaspoons Mexican oregano
02 -
1/2 teaspoon ground cumin (optional)
03 -
1 teaspoon salt, plus additional to taste
04 -
Freshly ground black pepper, to taste
05 -
Olive oil, approximately 1 tablespoon for sautéing
06 -
1-2 chipotles in adobo sauce or equivalent amount of adobo sauce
→ Vegetables and Beans
07 -
2 cans (15 oz each) pinto beans, drained and rinsed
08 -
5-6 plum tomatoes
09 -
1 small onion, roughly chopped
10 -
4 garlic cloves, peeled
→ Liquids
11 -
4 cups vegetable or chicken stock
→ Optional Garnishes
12 -
Crema
13 -
Fresh cilantro, finely chopped
14 -
Lime wedges for squeezing
15 -
Hot sauce, a few drops
# Step-by-Step Guide:
01 -
Preheat oven to 400°F. Rinse and de-stem plum tomatoes, place on roasting pan, and roast for 20-25 minutes until soft and lightly caramelized. Set aside.
02 -
Heat 1 tablespoon olive oil in a medium soup pot over medium heat. Add roughly chopped onion and whole garlic cloves. Cook until onions soften and begin to brown, about 5-7 minutes, stirring occasionally.
03 -
Stir in Mexican oregano, cumin (if using), salt, and freshly ground black pepper. Toast spices for 1-2 minutes until fragrant.
04 -
Add pinto beans, roasted tomatoes, chipotles in adobo, and stock to the pot. Stir to combine and bring to a gentle simmer.
05 -
Carefully transfer soup in batches to a blender. Blend until smooth and creamy, exercising caution handling hot liquids.
06 -
Return blended soup to pot and simmer over medium-low heat for 5-10 minutes to meld flavors and thicken if desired. Taste and adjust salt, oregano, and adobo sauce as needed.
07 -
Ladle soup into bowls and garnish with crema, fresh cilantro, lime juice, and a few drops of hot sauce. Serve hot.