Spicy Pinto Bean Soup

A robust and warming pinto bean soup, simmered with Tex-Mex spices and vegetables, perfect for a quick and flavorful meal with crunchy tortilla chips.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $2.47/serving

Dietary

• Nut-Free
• Vegetarian
• High-Fiber
• Pescatarian

Tags

• one-pot
• quick
• comfort food
• spicy
• savory
• budget-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (diced)
• 1 celery (stalk, diced)
• 1 carrot (peeled and diced)
• 3 clove garlic (minced)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon cayenne pepper
• 2 can pinto beans (undrained)
• 3 cup vegetable broth
• 1 can diced tomatoes (undrained)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 package tortilla chips
• 0.5 cup cheddar cheese (shredded)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion, 1 diced stalk celery, and 1 peeled and diced carrot. Sauté for 5-7 minutes until softened.
2. Stir in 3 cloves minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute until fragrant.
3. Add 2 cans undrained pinto beans, 3 cups vegetable broth, 1 can undrained diced tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 10 minutes, stirring occasionally, to allow flavors to meld.
4. Ladle the 2 cans undrained pinto beans into bowls and serve hot with 1 (9 ounce) bag tortilla chips and 1/2 cup shredded cheddar cheese for topping, if desired.

Notes

For a thicker soup, mash some of the beans against the side of the pot with a spoon. This soup tastes even better the next day.

Nutrition (per serving)

• Calories: 538
• Protein: 15.4 g
• Carbohydrates: 79 g
• Fat: 2.9 g
• Fiber: 9.2 g
• Sodium: 1771 mg
• Saturated Fat: 2.6 g
• Sugar: 8.2 g