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Epicurious

Smooth and Spicy Pinto Bean Soup

Image may contain Dish Food Meal Bowl and Platter
Photo by Alex Lau, Styling by Chris Morocco

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Recipe information

  • Yield

    4 servings

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, sliced
4 garlic cloves, sliced
1 teaspoon ground cumin
1 teaspoon ground fennel seeds
3 cups low-sodium chicken broth
4 ancho, guajillo, or New Mexico chiles, stemmed, seeds removed
1 14.5-ounce can pinto beans, drained
Kosher salt, freshly ground pepper
Shredded cooked chicken (optional), corn chips, sliced avocado (optional), and plain yogurt (for serving)
4 red radishes, very thinly sliced
½ small white onion, very thinly sliced
Crumbled cotija cheese (for serving)

Preparation

  1. Step 1

    Heat oil in a large saucepan over medium-high. Cook yellow onion, stirring often, until very tender and just beginning to brown, 6–8 minutes. Add garlic and cook, stirring, until very fragrant, about 3 minutes. Add cumin and fennel and cook, stirring, until fragrant, about 1 minute. Add chicken broth and chiles and bring to a simmer. Cover and cook, maintaining a gentle simmer, until chiles are rehydrated and very soft, 25–35 minutes.

    Step 2

    Pour soup into a blender (reserving saucepan) and add beans. Carefully purée until smooth. Return soup to saucepan and bring to a simmer over medium heat. Season with salt and pepper. Stir in chicken, if using.

    Step 3

    Place corn chips in serving bowls and top with stew. Lay avocado on top, if using. Add a dollop yogurt, then top with radishes and white onion. Sprinkle with cotija.

TagsSoupSoup/StewMexicanLatin AmericanPinto BeanBean and LegumeVegetableAncho ChileChileGuajillo ChileEasyOne-Pot MealsMainGluten FreeNut FreeHealthyishSimmerDinnerBon Appétit
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