Pinto Bean and Jalapeno Soup
Nutrition
Calories: 68.83 kcalCarbohydrates: 9.49 gProtein: 1.32 gFat: 3.71 gSaturated Fat: 0.51 gSodium: 41.54 mgFiber: 2.47 gVitamin A: 28.0545 IUCalcium: 39.27 mgIron: 1.55 mg
Ingredients
- 1 tbsp extra-virgin olive oil
- 2 cups chopped yellow onion
- 2 15- ounce cans pinto beans rinsed and drained
- 4 jalapeño chiles seeded
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 14-1/2- ounce can diced tomatoes undrained
- 1 4- ounce can green chiles rinsed and drained
- 1 10- ounce can condensed beef broth
- 1/2 cup water
- 1 tsp ground coriander
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tbsp fresh lime juice
Instructions
- Place oil in a dutch oven (preferably cast iron) and heat over medium-high heat for 1 minute. Add onion and cook for 4 minutes or until translucent. Add remaining ingredients except lime juice and garnishes. Bring to a boil, reduce heat, and simmer, uncovered, for 20 minutes. Remove from heat.
- One cup at a time, transfer soup to a blender and blend until smooth. Return puree to dutch oven and reheat over medium heat for about 5 minutes. Stir in lime juice immediately and serve with tortilla chips topped with a dollop of sour cream, scallion, chopped tomatoes, and cheddar cheese.