Name: Pinto Bean Soup
Yield: 4

This Pinto Bean Soup Recipe takes a few pantry staples and turns them into a thick, creamy, flavor-packed soup. No cream needed!

author’s note

a reliable Way To Dress Up Canned Beans!

I am completely obsessed with bean-filled soups. It is satisfying to beans! Not just for the flavor, but because they’re so filling and such an straightforward way to get more fiber into my diet, which is something I’ve been working on for a few years now.

This white bean soup is a personal favorite. It is satisfying to having it prepped for the week and genuinely look forward to eating it. And my 15-bean soup is a family favorite that everyone at my house loves.

And now there’s this pinto bean soup recipe. I can’t get enough of it! The soup itself is SO good, but what really makes it fun is loading it up with toppings. Anything you’d put on chicken tortilla soup or taco soup is going to be absolutely satisfying here.

a reliable toppings? Lots of freshly grated Cheddar, a big dollop of sour cream, ripe diced avocado & plenty of tortilla chips for dunking!

All the ingredients in this recipe prepped out for straightforward assembly including the broth, cilantro, lime, oil, beans, onion, seasonings, garlic, green chiles, and flour.

Ingredients In This Pinto Bean Soup Recipe

Ingredient	Let’s Chat About It
Olive oil, red onion & garlic	Dice the onion very finely so it softens quickly and you don’t end up with crunchy pieces in the soup! Stir the garlic constantly so it doesn’t burn.
Flour, tomato paste & seasonings	Cook the tomato paste and spices for a few minutes to deepen the flavor. Stir often to prevent burning, which can make the tomato paste taste bitter.
Chicken broth & green chiles	Use a good-quality chicken broth for the best flavor. Stick with mild green chiles for less heat or use hot green chiles for more spice.
Pinto beans	Drain and rinse the canned beans well. Blend a portion of the soup to give this pinto bean soup recipe a thick, creamy texture.
Cilantro & lime	These two additions really brighten up the soup and bring all the flavors together. Don’t skip them!

Sautéed onions with flour, seasonings, tomato paste, and broth being added to the pot for this pinto bean soup recipe.

How To Make Pinto Bean Soup Recipe

Sauté: Cook onion until soft, then add garlic.
Season: mix in flour, spices & tomato paste. Cook until fragrant.
Simmer: Add broth, beans, green chiles & bay leaf. Simmer until thickened.
Blend: Blend some soup until smooth, then stir it back in with cilantro & lime.
Load it up: Ladle into bowls & pile on your favorite toppings!

REcipe notes

The Toppings Are The Best Parts!

This pinto bean soup recipe is all about the toppings! Here are plenty to choose from, and in my book, the more, the better!

Shredded sharp Cheddar cheese: It is satisfying to mixing a big handful right into the hot soup; it melts beautifully!
Sour cream: Adds a cool, creamy finish.
Avocado: Diced and added on top for extra creaminess.
Tortilla chips: Crush them on top for the best crunch or leave them whole for dunking!
Fresh cilantro: Adds a pop of freshness.
Lime wedges: A squeeze of lime really brings out the flavors.
Sliced jalapeños: Fresh or pickled for extra heat.
Shredded green cabbage: It is satisfying to the fresh, crisp crunch it adds!
Hot sauce: A few dashes for anyone who likes extra heat.

Adding beans, chiles, and a bay leaf to the pot and simmering everything together, then stirring in fresh cilantro after blending.

Storage

Fridge: Let soup cool, then store in an airtight container for up to 4 days.
Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Leave room for expansion.
Reheat: Warm on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if it’s too thick.
Toppings: Store separately and add fresh just before serving!