Photo of Spicy Chipotle 3-Bean Soup with Back Bacon by WW

Spicy Chipotle 3-Bean Soup with Back Bacon

8
1
1
SmartPoints® value per serving
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
8
Difficulty
Easy
This spicy, hearty soup is a hit with non-bean lovers. Feel free to up the heat with additional chipotle pepper as desired.

Ingredients

olive oil

1 tbsp(s), extra virgin

uncooked onion(s)

1 large, chopped, 1 cup

banana pepper(s)

2 medium, Italian frying peppers variety

uncooked Canadian bacon

6 oz, diced

kosher salt

1 tbsp(s), divided

minced garlic

2 tsp(s)

canned chipotle peppers in adobo sauce

2 tsp(s), minced (or more for additional heat)

ground cumin

1 tsp(s)

canned chicken broth

4 cup(s)

canned black beans

15 oz, rinsed and drained

canned kidney beans

15 oz, rinsed and drained

dry pinto beans

15 oz, rinsed and drained

canned diced tomatoes

1 cup(s), drained

fresh lime juice

6 tsp(s)

cilantro

cup(s), minced

Instructions

  1. Heat 1 TB olive oil in a large dutch oven or soup pot. Add onions, peppers, back bacon and 1 tsp salt and cook over medium-high heat for 10 minutes or until veggies are softened. Add garlic, chipotle, and cumin to pan and cook for 1 minute. Add stock, beans, and tomatoes, increase heat to high, reduce and simmer for 15 minutes so flavors can blend. Stir in remaining 2 tsp salt, lime juice and cilantro

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