Fiery pinto bean soup by Palak Patel
2 item(s), finely chopped
2 medium, finely sliced (white and green parts separated)
2½ cup(s), finely chopped
Canned tomato paste
Taco seasoning mix
Dried ground coriander
½ tsp, Mexican-variety suggested
4 cup(s), or chicken broth, divided
Canned diced tomatoes with green chilies
Canned pinto beans
14½ oz, rinsed and drained
Canned diced green chiles
½ cup(s), finely chopped
Canned adobo sauce
1 Tbsp, from a can of chipotle chiles
- In a large Dutch oven or heavy pan, heat oil over medium-high heat. Once oil is hot, add serrano peppers, white parts of scallions, and cumin seeds. Let cook for about 30 seconds until they start to sputter.
- Add onions, reduce heat to medium, and cook, stirring occasionally, until onions are golden brown, scraping up any browned bits on bottom of pan as you stir, about 15 minutes.
- Reduce heat to low and add tomato paste, garlic, taco seasoning, coriander, and oregano. Cook, stirring, until garlic is fragrant but not browned, 1 to 2 minutes.
- Add 3 cups broth, diced tomatoes, beans, green chiles, cilantro, and adobo sauce. Stir well, cover, and cook for 20 minutes.
- After 20 minutes, remove 1 ½ cups soup and place it in a blender. Carefully, blend soup until smooth and add back to pot (this will help thicken the soup and give it a creamier consistency).
- Stir remaining 1 cup broth and green parts of scallions into pot and bring to a simmer over medium-low heat. Taste and add salt if needed.
- Serving size: about 1 cup