There’s something uniquely comforting about a bowl of spicy pinto bean soup. This recipe is a perfect blend of warmth and a kick of flavor, making it an ideal choice for cozy weeknight dinners or gatherings with friends. I first stumbled upon this delightful creation during a particularly chilly evening, and its soul-soothing qualities immediately won me over. With its rich, smoky undertones from chipotles and the freshness of roasted tomatoes, every spoonful feels like a warm hug.
Why you’ll love this dish
What sets this spicy pinto bean soup apart? For starters, it’s a canvas for creativity and personalization. It’s quick to whip up, needing just under an hour from start to finish, which makes it a fantastic weeknight meal. Plus, it’s budget-friendly! The ingredients are simple staples you might have on hand, making it an easy go-to.
Whether you’re cooking for a crowd or simply craving a solo meal, this soup is versatile. It is perfect for any occasion, from a family brunch to a comforting dinner after a long day. The combination of hearty pinto beans and the aromatic spices creates a satisfying gap-filler, banishing the dreaded “what’s for dinner?” dilemma.
"This soup has become a staple in our house! The smoky flavor from the chipotles paired with the roasted tomatoes is something we can’t get enough of. Thank you for such a delicious recipe!" – Sarah L.
The cooking process explained
Crafting this spicy pinto bean soup is not only straightforward but also enjoyable. You begin with roasting fresh plum tomatoes, which intensifies their sweetness and adds depth to the flavor profile. Then, you sauté aromatic onions and garlic, which serves as the flavorful base for your soup.
After incorporating pinto beans and chipotles, everything melds together beautifully in the pot. The final blending step creates a creamy texture that’s truly irresistible. So, roll up your sleeves and get ready to create something special!
What you’ll need
To create this flavorful soup, gather these ingredients:
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1 teaspoon salt (plus more to taste)
- Freshly cracked black pepper
- Olive oil (a glug for sautéing)
- 1-2 chipotles in adobo or some adobo sauce
- 2 cans pinto beans (15 oz. size), drained and rinsed
- 5-6 plum tomatoes
- 1 small onion, roughly chopped
- 4 garlic cloves, peeled
- 4 cups stock (vegetable or chicken)
- Crema
- Freshly chopped cilantro
- Squeeze of lime
- A few drops of hot sauce
Feel free to switch up the stock based on your dietary preferences. Vegetable stock is a fantastic option for a vegetarian soup, while chicken stock can provide a heartier flavor.
