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Bon Appétit

Smooth and Spicy Pinto Bean Soup

4.1

(16)

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.

Explore Bon AppétitSoupSoups and StewsMexicanLatin AmericanPinto BeanBeanVegetableAncho ChileChileGuajillo ChileEasyOne-Pot MealsMainGluten-FreeNut-FreeHealthyishSimmerDinner
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Reviews (16)

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  • This was a nice easy soup. I used 4 guajillo because I had an open package. Next time I'll be sure to add something with a little more heat. This is a good stand by for when you need to through something together with pantry staples.

    • Jennifer Hein

    • Temecula, CA

    • 3/21/2022

  • I used 4 ancho chilies and it was so spicy it was disappointingly inedible. I should have known better. Additionally, I think the beans would benefit from some simmering as well- without any additional cooking, I find the texture a bit grainy.

    • Anonymous

    • Minneapolis, MN

    • 11/8/2020

  • I now make this soup constantly. It truly is one of the best bean soups I've ever made. And so easy! The fennel just makes it heavenly. I also don't put any of the fancy toppings on. Some day, but right now a sprinkle of feta and I'm done. One day I will also make it with those dried chilies. Right now instead I use a teaspoon of hot paprika, or smoked paprika or chipotle powder. I've made it with all three and love all three. Thx!

    • Veronika44

    • Canada

    • 5/29/2020

  • I love this soup. It's so tasty (last version i made was with 3 ancho, 1 morita and some guajillo flakes). It's comforting and sustaining. The toppings at the end add to the balance of the meal.

    • Anonymous

    • Montreal

    • 4/14/2020

  • I don't get the bad reviews...this recipe is fantastic. It's quick, easy (c'mon, you don't even have to chop the onions and garlic!), and super delicious. I sauteed some fresh green chiles with the onions, used a combination of 2 guajillos, 2 anchos, and 2 morita peppers, and made sure to season with salt and pepper (and a squeeze of lime!) at the end. I wouldn't call it pinto-ey, just really comforting and balanced.

    • Anonymous

    • Las Vegas, NV

    • 10/15/2019

  • This recipe was really delicious, everything goes well together. Definitely will be making this again.

    • Anonymous

    • USA

    • 10/9/2019

  • This was delicious. Don't believe these hooligans below. Recommend adding a touch of lime to finish. And season well with salt.

    • Anonymous

    • Longmont, CO

    • 12/6/2018