Spicy Chipotle 3-Bean Soup with Back Bacon
1
Points®
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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