This post is sponsored by Cans Get You Cooking. All thoughts and opinions are my own.
I’ve been asking you all what kinds of recipes you want to see from me these days, and to no surprise, there was an overwhelming request for easy and convenient recipes that don’t require a ton of effort but still pack in flavor and nutrition. Today I’m sharing this Fiery Pinto Bean Soup recipe with you all that is perfect for a weeknight meal for the entire family and doesn’t require tons of hours spent in the kitchen.
I made this soup pantry friendly by incorporating canned staples you’ll always find in my kitchen like vegetable/chicken broth, canned tomatoes, canned beans, and canned green chilis. These ingredients add so much flavor, and I love how it reduces the amount of time I spend chopping and prepping.
This soup also takes the stress out of meal prep down the road, too. You can make a batch to last you throughout the week (great for a quick lunch you can reheat and eat right away!), or you can double the batch and freeze it to have on hand throughout this fall and winter. Anyway, I hope you all enjoy this comforting and convenient recipe as much as we do at home! As always, if you make the recipe, be sure to tag me in @thechutneylife so I can see all of your wonderful creations! Happy Eating <3
Fiery Pinto Bean Soup
- 1 tsp cumin seeds
- 1 tbsp minced garlic
- 2.5 cups finely chopped onions
- 2 serrano chilis, finely chopped
- 2 scallions, finely sliced (white and gree parts separated)
- 1 tbsp canned tomato paste
- 2 tsp taco seasoning
- 1 tsp coriander seasoning
- 1/2 tsp dried organo (preferably Mexican oregano)
- 4 cups canned vegetable or chicken broth
- 1 can diced tomatoes with green chilis
- 1 tbsp chipotle in adobo (use just the sauce from the can)
- 4 oz can diced green chilis
- 14.5 oz can Pinto beans, rinsed and drained
- 1/2 cup finely chopped cilantro
- Shredded cheese, tortilla strips, pico de gallo, sour cream
- In a large Dutch oven or heavy bottom pan heat the oil over medium high heat. Once the oil is hot, add the cumin, serrano peppers, and white parts of the scallions. Let this splutter for a few seconds and add the diced onion.
- Cook the onions for about 15 minutes on medium heat, stirring occasionally, until the onions are golden brown. Use your spatula to scrape up any of the browned bits as you mix.
- Next, lower the heat and add the tomato paste, taco seasoning, oregano, coriander powder, garlic, and stir for a few minutes until the garlic is fragrant but not browned.
- Next add the canned tomatoes, cilantro, green chilis, chipotle sauce, pinto beans, and 3 cups of the vegetable broth. Stir well, put a lid on the pot, and cook on low heat for 20 minutes.
- After 20 minutes, take 1.5 cups of the soup and place it in a blender. Carefully, blend the soup until smooth and add it back into the pot. This will help thicken the soup and give it a creamier consistency.
- Add the remaining green parts of the scallions to the soup, and 1 cup of vegetable broth to the pot bring to a slow simmer and stir well. Taste for salt and serve hot with optional garnishes!