Spicy Pinto Bean Soup with Green Chiles and Lime
Equipment
- Large soup pot or Dutch oven Ideal for building flavor and letting everything simmer. If you're going for a pinto beans in the crock pot method, a slow cooker will also work beautifully.
- Wooden Spoon or Spatula For sautéing aromatics.
- Ladle For serving big, satisfying portions.
- Blender or immersion blender (optional) To make the soup extra creamy. You can blend part or all of the soup for a creamy pinto bean soup texture.
- Citrus juicer Makes lime squeezing easier, but not essential.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper adjust to taste
- 1 4 oz can diced green chiles
- 2 15 oz cans pinto beans, drained and rinsed (or use 3 cups cooked pinto beans)
- 1 15 oz can fire-roasted diced tomatoes
- 4 cups vegetable broth or chicken broth for non-vegetarian version
- 1/2 teaspoon salt plus more to taste
- Juice of 1 lime plus wedges for serving
- Fresh cilantro chopped, for garnish
- Sour cream or plain Greek yogurt for topping (optional)
- Crushed tortilla chips for crunch (optional)
Instructions
Sauté the Aromatics
- In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
Add Spices and Green Chiles
- Sprinkle in the cumin, smoked paprika, oregano, and cayenne pepper. Stir for about 1 minute to bloom the spices. Add the diced green chiles and cook for another minute, allowing everything to mingle.
Build the Soup Base
- Stir in the pinto beans, fire-roasted tomatoes (with their juice), and vegetable broth. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 20 minutes. This is where the flavor magic happens.
Blend (Optional)
- For a creamy pinto bean soup consistency, use an immersion blender to blend about one-third of the soup right in the pot. Alternatively, remove 2 cups of soup, blend it in a blender, and return it to the pot. This step adds thickness and creaminess while keeping some whole beans for texture.
Add Lime Juice and Season
- Turn off the heat and stir in the lime juice. Taste and adjust salt as needed. Let the soup rest for 5 minutes before serving so the flavors can meld.
Serve and Garnish
- Ladle the soup into bowls and top with chopped cilantro, a dollop of sour cream or yogurt, a few tortilla chips for crunch, and an extra squeeze of lime if you like things zesty.