My Charra Bean Soup
Warm up your table with My Charra Bean Soup, a hearty, flavor-packed dish that brings the bold essence of Tex-Mex cuisine straight to your kitchen. This comforting recipe features tender pinto beans simmered to perfection with smoky bacon, aromatic garlic, and a hint of spice from jalapeños. Infused with savory chicken broth, diced tomatoes, and fragrant spices like cumin and smoked paprika, this soup delivers layers of rich, satisfying flavor. A finishing touch of fresh cilantro and a squeeze of lime brighten up each bowl, while optional toppings like creamy avocado, tangy sour cream, and melted cheese add customizable flair. Perfect for chilly evenings or casual gatherings, this easy-to-make charra bean soup is a wholesome, crowd-pleasing meal that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 pound dried pinto beans
- 6 cups water
- 4 cups chicken broth
- 6 slices bacon
- 1 medium yellow onion, diced
- 1 whole jalapeño, diced
- 4 cloves garlic cloves, minced
- 14.5 ounces diced tomatoes (with juice)
- 0.5 cup cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 whole lime, cut into wedges
- optional toppings: diced avocado, shredded cheese, sour cream
Instructions
Rinse the dried pinto beans under cold water and remove any debris. Place them in a large bowl, cover with water, and let soak for at least 8 hours or overnight. Drain and rinse before using.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion and jalapeño to the pot with the bacon fat. Sauté for 3-4 minutes, or until the onion is softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the soaked and drained pinto beans, chicken broth, and 6 cups of water to the pot. Stir in the diced tomatoes, ground cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the beans are tender and the flavors have melded. Stir occasionally and add more water if needed to keep the beans submerged.
Once the beans are fully cooked, stir in the chopped cilantro and crumble the reserved bacon into the pot.
Taste and adjust the seasoning with additional salt or pepper, if necessary.
Serve the soup hot in bowls, garnished with a squeeze of fresh lime juice and your favorite toppings like diced avocado, shredded cheese, or a dollop of sour cream.
Nutrition Facts
Calories |
207 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.9 g | 6% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 1313 mg | 57% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 4.3 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
