Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive oil
  • 1 large onion, (diced (yellow or white))
  • 4 cloves garlic, (minced)
  • 1 tablespoon ancho chile powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon dried oregano
  • 2 cups vegetable broth
  • 3 (15-ounce) cans pinto beans, (drained and rinsed (about 4 ½ cups cooked pinto beans))
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1 tablespoon lime juice
  • salt and pepper, (to taste)
  • optional garnish: chopped cilantro, cotija cheese, sliced radishes,

Instruction

  • Heat olive oil in a large pot or Dutch oven over medium-high heat.
  • Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.
  • Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.
  • Add the broth, pinto beans and diced tomatoes. Stir to combine and bring to a boil.
  • Lower heat to simmer, cover and cook for 20 minutes, stirring occasionally.
  • Remove the pot from the heat. Using an immersion blender or regular stand blender, carefully blend the soup until it reaches the consistency you want. (I prefer to blend about half of the soup so there's a mix of smooth and chunky.)
  • Add the lime juice and season with salt and pepper to taste.
  • Garnish with chopped cilantro, cotija cheese and sliced radishes. Serve with tortilla chips and enjoy!