Description
A hearty, flavorful Pinto Bean Soup made with roasted tomatoes, chipotles in adobo, and Mexican spices. This comforting soup is blended to a smooth texture and perfect for garnishing with crema, cilantro, lime, and hot sauce for an authentic Mexican-inspired meal.
Ingredients
Scale
Soup Ingredients
- 2 cans pinto beans (15 oz. each), drained and rinsed
- 4 cups stock (vegetable or chicken)
- 1 small onion, roughly chopped
- 4 garlic cloves, peeled
- 5–6 plum tomatoes, rinsed and de-stemmed
- 1–2 chipotles in adobo or adobo sauce
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin (optional)
- 1 teaspoon salt (plus more to taste)
- Freshly cracked black pepper to taste
- Olive oil (a glug for sautéing)
Optional Garnishes
- Crema
- Freshly chopped cilantro
- Squeeze of lime
- A few drops of hot sauce
Instructions
- Roast the Tomatoes: Preheat the oven to 400°F. Rinse and de-stem the plum tomatoes. Place them on a roasting pan and roast for 20-25 minutes until softened and slightly caramelized. Set aside.
- Sauté Onion and Garlic: In a medium-sized soup pot, heat a glug of olive oil over medium heat. Add the roughly chopped onion and whole garlic cloves. Cook them until the onion starts to brown and the garlic is fragrant.
- Add Spices: Stir in 2 teaspoons Mexican oregano, 1/2 teaspoon cumin (if using), 1 teaspoon salt, and freshly cracked black pepper. Mix well to toast the spices and release their flavors.
- Add Remaining Ingredients and Simmer: Add the drained pinto beans, roasted tomatoes, 1-2 chipotles in adobo (or adobo sauce), and 4 cups of stock to the pot. Bring the mixture up to a simmer.
- Blend the Soup: Using caution, transfer the hot soup in batches to a blender. Blend until smooth, being careful not to fill the blender more than halfway. Hot liquids can expand during blending, so work carefully.
- Simmer and Adjust Seasoning: Return the blended soup to the pot and simmer over medium-low heat. Taste and add additional salt, Mexican oregano, or adobo sauce as needed. If the soup looks separated with broth on top, blend again to combine fully.
- Finish and Serve: If desired, simmer longer uncovered to thicken the soup. Serve hot and garnish with crema, freshly chopped cilantro, a squeeze of lime, and a few drops of hot sauce for an extra kick. Enjoy!
Notes
- Use caution when blending hot liquids to avoid burns—blend in batches and vent the blender lid slightly.
- Adjust chipotle quantity based on your preferred spice level.
- Keep roasting pan juices to add more depth to the soup.
- Simmer uncovered longer if you prefer a thicker soup consistency.
- This soup freezes well for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
