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name12 Tomatoes
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name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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nameSix-Ingredient Pinto Bean Soup
descriptionA simple Mexican bean soup famous in Michoacan that reminds us of a lighter tortilla soup.
urlhttps://12tomatoes.com/six-ingredient-pinto-bean-soup
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For soup:
  • 5 roma tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 1 jalapeno, seeded
  • 2 garlic cloves, chopped
  • 1/4 cup white onion, sliced
  • 4 cups chicken broth
  • 2 cans pinto beans, drained
  • 1 dried ancho chili
For garnish:
  • 6 corn tortillas, sliced thinly lengthwise
  • 2 ancho chiles, sliced thinly lengthwise with scissors
  • 2 cups vegetable oil
  • Kosher salt, for garnish
  • 1 avocado, diced
  • 1 cup queso fresco
  • 1 cup sour cream
  • 1 lime, cut into wedges
Preparation
  1. Preheat the oven to 425 ºF
  2. Toss chopped tomatoes, onions, jalapeno, garlic cloves on a sheet tray with vegatable oil and roast for 10 - 12 minutes or until caramelized.
  3. Add roasted vegetables to a high-speed blender with one cup of chicken broth then blend into a smooth puree. Pour mixture and dried chili into a heavy-bottomed pot over low heat. Cook chile until softened, 3 - 4 minutes.
  4. Combine the drained pinto beans, cooked chili, and 2 cups of chicken broth in the blender until smooth, then add pureed beans and remaining chicken broth to the soup. Bring mixture to a boil, then reduce to low. Taste for seasoning.
  5. Fry up tortilla strips in a thin layer of vegetable oil until lightly golden, then remove to a paper towel-lined plate and season with salt. Repeat with ancho chili strips, just fry for 5 seconds then remove to plate and season.
  6. Ladle into bowls, then garnish with tortilla and chili crisps, avocado cubes, queso fresco and sour cream.
A simple Mexican bean soup famous in Michoacan that reminds us of a lighter tortilla soup.
Course: Dinner
Diet(s): Vegetarian, Vegan, Vegetarian, Vegan
Allergen(s): Citrus, Citrus

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Six-Ingredient Pinto Bean Soup

A delicious and easy bean soup that tastes light and satisfying.

Six-Ingredient Pinto Bean Soup

Cuisine: Mexican
Servings: Serves 6 - 8
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

For soup:

  • 5 roma tomatoes, chopped
  • 2 tablespoons vegetable oil
  • 1 jalapeno, seeded
  • 2 garlic cloves, chopped
  • 1/4 cup white onion, sliced
  • 4 cups chicken broth
  • 2 cans pinto beans, drained
  • 1 dried ancho chili

For garnish:

  • 6 corn tortillas, sliced thinly lengthwise
  • 2 ancho chiles, sliced thinly lengthwise with scissors
  • 2 cups vegetable oil
  • Kosher salt, for garnish
  • 1 avocado, diced
  • 1 cup queso fresco
  • 1 cup sour cream
  • 1 lime, cut into wedges

Preparation

  1. Preheat the oven to 425 ºF
  2. Toss chopped tomatoes, onions, jalapeno, garlic cloves on a sheet tray with vegatable oil and roast for 10 - 12 minutes or until caramelized.
  3. Add roasted vegetables to a high-speed blender with one cup of chicken broth then blend into a smooth puree. Pour mixture and dried chili into a heavy-bottomed pot over low heat. Cook chile until softened, 3 - 4 minutes.
  4. Combine the drained pinto beans, cooked chili, and 2 cups of chicken broth in the blender until smooth, then add pureed beans and remaining chicken broth to the soup. Bring mixture to a boil, then reduce to low. Taste for seasoning.
  5. Fry up tortilla strips in a thin layer of vegetable oil until lightly golden, then remove to a paper towel-lined plate and season with salt. Repeat with ancho chili strips, just fry for 5 seconds then remove to plate and season.
  6. Ladle into bowls, then garnish with tortilla and chili crisps, avocado cubes, queso fresco and sour cream.