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Mexican Pinto Bean Soup

Hearty and Flavorful: Mexican Pinto Bean Soup Recipe

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If you’re craving a warm and comforting meal with a touch of Southwestern flair, look no further than Mexican Pinto Bean Soup. This delicious and satisfying soup is packed with flavor from smoky bacon, aromatic spices, and hearty pinto beans. Perfect for chilly evenings or any time you need a nourishing bowl of goodness, this recipe is sure to become a staple in your kitchen. In this comprehensive guide, we’ll show you how to make this mouthwatering soup from scratch, along with variations to suit your taste preferences and dietary needs, including keto and low-carb options.

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Ingredients:

  • 6 slices bacon, chopped
  • 1 white onion, diced
  • 3 garlic cloves, minced
  • 1 (12 oz) bottle Mexican-style beer
  • 2 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 bay leaves
  • 1 (4 oz) can diced green chiles
  • 2 (10 oz each) cans diced tomatoes with green chiles
  • 2 (14 oz each) cans pinto beans, rinsed and drained
  • 1 small chipotle pepper in adobo sauce, minced
  • Kosher salt and freshly ground black pepper, to taste

Instructions:

  1. Cook the Bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain. Reserve the bacon drippings in the pot.
  2. Sauté the Aromatics: In the same pot with the bacon drippings, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3-4 minutes.
  3. Deglaze the Pot: Pour in the Mexican-style beer to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
  4. Add the Broth and Seasonings: Stir in the chicken or vegetable broth, dried oregano, ground cumin, bay leaves, diced green chiles, diced tomatoes with green chiles, and minced chipotle pepper. Season with salt and black pepper to taste.
  5. Simmer the Soup: Bring the soup to a simmer over medium-low heat. Cover and let it simmer for about 20-25 minutes to allow the flavors to meld together.
  6. Add the Pinto Beans: Once the soup has simmered, add the rinsed and drained pinto beans to the pot. Stir well to combine.
  7. Continue Simmering: Allow the soup to continue simmering for an additional 10-15 minutes, or until the beans are heated through and the flavors have fully developed.
  8. Adjust Seasonings: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your taste preferences.
  9. Serve: Ladle the Mexican Pinto Bean Soup into bowls and garnish with the crispy bacon pieces. Serve hot and enjoy!

Cook Notes and Variations:

  • Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken broth for a vegetarian version of this soup.
  • Spice Level: Adjust the heat level of the soup by adding more or fewer chipotle peppers in adobo sauce. You can also omit the chipotle pepper for a milder flavor.
  • Add Vegetables: Enhance the soup with additional vegetables such as bell peppers, corn, or diced carrots for extra flavor and nutrition.
  • Creamy Option: For a creamy variation, stir in a dollop of sour cream or plain Greek yogurt just before serving.

Frequently Asked Questions (FAQs):

1. Can I use dried beans instead of canned beans?

Yes, you can use dried pinto beans instead of canned beans. Just be sure to soak the beans overnight and cook them according to package instructions before adding them to the soup.

2. Can I use a different type of beer?

Yes, you can use any type of beer you prefer or have on hand. Choose a beer with flavors that complement the other ingredients in the soup.

3. How do I store leftovers?

Allow the soup to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3-4 days.

4. Can I freeze this soup?

Yes, this soup freezes well. Transfer cooled soup to freezer-safe containers or resealable bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

5. Can I make this soup in advance?

Yes, you can make this soup in advance and reheat it when ready to serve. It actually tastes even better the next day as the flavors have a chance to meld together.

Keto and Low-Carb Version:

For a keto-friendly and low-carb version of this soup, simply omit the beer and use additional chicken broth or water in its place. You can also reduce the amount of beans or omit them entirely to lower the carb content.

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Mexican Pinto Bean Soup is a flavorful and satisfying dish that’s perfect for cozy meals at home. With its combination of smoky bacon, aromatic spices, and tender beans, this soup is sure to please your taste buds and warm you up from the inside out. Whether you enjoy it as a hearty lunch or a comforting dinner, this recipe is a must-try for any soup lover. So grab your ingredients and get ready to enjoy a bowl of deliciousness that will transport you to the flavors of the Southwest!

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