Creamy Chipotle Pinto Bean Soup

creamy pinto bean soup.
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5 from 2 reviews

Creamy pinto bean soup with a kick of smoky heat from adobo sauce and jalapenos! Add your favorite garnishes to dress it up, and you get a cozy bowl of soup that will warm you up on a cold day.


  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 serranos or jalapenos, thinly sliced or minced (remove seeds for a less spicy soup)
  • 1 tablespoon ground cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon Mexican oregano
  • 2 tablespoons chipotle in adobo purée
  • 4 (15-oz) cans pinto beans, don’t drain or rinse them
  • 1 (32-oz) box vegetable broth
  • Juice of 1/2 lime
  • 1 handful cilantro, chopped

Option Garnish Ideas

  • Sliced radish
  • Avocado, salsa
  • Sour cream
  • Shredded cabbage
  • Pickled jalapeños or onions
  • Tortilla chips


  1. In a 5-quart or larger Dutch oven, heat the butter and oil until shimmering over medium heat. Add in the onion and cook for 4-5 minutes until translucent, stirring occasionally.
  2. Add in the garlic and serrano and continue to cook another minute before adding in the cumin, sea salt, and oregano and cook, stirring, for another minute until fragrant.
  3. Add in the chipotle puree, pinto beans, vegetable broth. Bring to a simmer, cover, and continue simmering for 20 minutes.
  4. Remove the lid and use an immersion blender to puree the soup to your desired consistency. Continue to cook for 5 minutes until slightly thickened. Add in the lime juice and cilantro. Season to taste with additional salt if desired.
  5. To serve, top with optional toppings.


The nutrition does not include the garnishes.


Keywords: pinto bean soup, creamy bean soup, chipotle bean soup