Smooth and Spicy Pinto Bean Soup

Name: Smooth and Spicy Pinto Bean Soup
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)

By Chris Morocco

December 18, 2017

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 notes

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