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

Spicy Chipotle 3-Bean Soup with Back Bacon

1
Points® value
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

Onion

1 large, chopped, 1 cup

Banana peppers

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)

Chicken broth

4 cup(s)

Canned black beans

15 oz, rinsed and drained

Canned kidney beans

15 oz, rinsed and drained

Dried pinto beans

15 oz, rinsed and drained

Canned diced tomatoes

1 cup(s), drained

Fresh lime juice

6 tsp(s)

Cilantro

⅓ 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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