Creamy Chipotle Pinto Bean Soup
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.
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Servings: 6 servings
Ingredients
- 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
- Garnish ideas: Sliced radishes, avocado salsa, sour cream, shredded cabbage, pickled onions or jalapenos, tortilla chips
Instructions
- 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.
- Add in the garlic and peppers and continue to cook another minute before adding in the cumin, salt, and oregano and cook, stirring, for another minute until fragrant.
- Add in the chipotle puree, pinto beans, and vegetable broth. Bring to a simmer, cover, and continue simmering for 20 minutes.
- 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.
- To serve, top with optional toppings.
Notes
The nutrition does not include the garnishes.
Nutrition Estimate
Calories: 489kcal | Carbohydrates: 72.6g | Protein: 20.8g | Fat: 13.4g | Saturated Fat: 4.9g | Polyunsaturated Fat: 5.9g | Cholesterol: 10.2mg | Sodium: 1167.8mg | Fiber: 18.8g | Sugar: 14.3g
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