Spicy Pinto Bean Soup
Dive into a bowl of warmth and bold flavors with this Spicy Pinto Bean Soup! Packed with protein-rich pinto beans, vibrant jalapeños, and smoky spices like cumin and paprika, this hearty soup strikes the perfect balance of heat and comfort. A splash of lime juice and fresh cilantro brighten the dish, while creamy avocado and crunchy tortilla chips make for the ultimate toppings. With just 45 minutes from prep to table, this gluten-free, vegan-friendly meal is perfect for busy weeknights or meal prep. Whether you're craving a cozy dinner or a meal to impress, this soup is a must-try for spice lovers!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 medium jalapeño, finely diced (seeds removed for less heat)
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 3 cups canned pinto beans, drained and rinsed
- 1 14-ounce can canned diced tomatoes with green chilies
- 4 cups vegetable broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium avocado, diced, for garnish
- 2 cups tortilla chips, for serving
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until it begins to soften.
Stir in the minced garlic and diced jalapeño and cook for another 1-2 minutes until fragrant.
Add the ground cumin, smoked paprika, and chili powder to the pot, stirring to coat the vegetables with the spices.
Stir in the pinto beans, canned diced tomatoes with green chilies, and vegetable broth.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes to allow the flavors to meld.
Use an immersion blender to blend the soup slightly, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree it, and then return it to the pot.
Stir in the lime juice, fresh cilantro, salt, and black pepper. Adjust seasoning to taste.
Serve the soup hot, garnished with diced avocado and a side of tortilla chips for crunch.
Nutrition Facts
Calories |
525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1391 mg | 60% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 9.0 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.1 mg | 29% | |
| Potassium | 1363 mg | 29% | |
*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.
