This Pinto Bean Soup Recipe takes a few pantry staples and turns them into a thick, creamy, flavor-packed soup. No cream needed!
author’s note
My FAVORITE Way To Dress Up Canned Beans!
I am completely obsessed with bean-filled soups. I LOVE beans! Not just for the flavor, but because they’re so filling and such an easy way to get more fiber into my diet, which is something I’ve been working on for a few years now.
This white bean soup is a personal favorite. I love having it prepped for the week and genuinely look forward to eating it. And my 15-bean soup is a family favorite that everyone at my house loves.
And now there’s this pinto bean soup recipe. I can’t get enough of it! The soup itself is SO good, but what really makes it fun is loading it up with toppings. Anything you’d put on chicken tortilla soup or taco soup is going to be absolutely delicious here.
My favorite toppings? Lots of freshly grated Cheddar, a big dollop of sour cream, ripe diced avocado & plenty of tortilla chips for dunking!
Ingredients In This Pinto Bean Soup Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Olive oil, red onion & garlic | Dice the onion very finely so it softens quickly and you don’t end up with crunchy pieces in the soup! Stir the garlic constantly so it doesn’t burn. |
| Flour, tomato paste & seasonings | Cook the tomato paste and spices for a few minutes to deepen the flavor. Stir often to prevent burning, which can make the tomato paste taste bitter. |
| Chicken broth & green chiles | Use a good-quality chicken broth for the best flavor. Stick with mild green chiles for less heat or use hot green chiles for more spice. |
| Pinto beans | Drain and rinse the canned beans well. Blend a portion of the soup to give this pinto bean soup recipe a thick, creamy texture. |
| Cilantro & lime | These two additions really brighten up the soup and bring all the flavors together. Don’t skip them! |
How To Make Pinto Bean Soup Recipe
- Sauté: Cook onion until soft, then add garlic.
- Season: Stir in flour, spices & tomato paste. Cook until fragrant.
- Simmer: Add broth, beans, green chiles & bay leaf. Simmer until thickened.
- Blend: Blend some soup until smooth, then stir it back in with cilantro & lime.
- Load it up: Ladle into bowls & pile on your favorite toppings!
REcipe notes
The Toppings Are The Best Parts!
This pinto bean soup recipe is all about the toppings! Here are plenty to choose from, and in my book, the more, the better!
- Shredded sharp Cheddar cheese: I love mixing a big handful right into the hot soup; it melts beautifully!
- Sour cream: Adds a cool, creamy finish.
- Avocado: Diced and added on top for extra creaminess.
- Tortilla chips: Crush them on top for the best crunch or leave them whole for dunking!
- Fresh cilantro: Adds a pop of freshness.
- Lime wedges: A squeeze of lime really brings out the flavors.
- Sliced jalapeños: Fresh or pickled for extra heat.
- Shredded green cabbage: I love the fresh, crisp crunch it adds!
- Hot sauce: A few dashes for anyone who likes extra heat.
Storage
- Fridge: Let soup cool, then store in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Leave room for expansion.
- Reheat: Warm on the stovetop or in the microwave, stirring occasionally. Add a splash of broth if it’s too thick.
- Toppings: Store separately and add fresh just before serving!
What To Serve With Pinto Bean Soup:
Salads
Mexican Salad
Fruit Salads
Tropical Fruit Salad (3-Ingredient Dressing!)
Dinner
Quinoa Enchilada Bake
Dinner
Mexican Rice Recipe
Pinto Bean Soup Recipe
This Pinto Bean Soup Recipe takes a few pantry staples and turns them into a thick, creamy, flavor-packed soup without adding any cream!
Equipment
Ingredients
- 3 tablespoons olive oil divided
- 1-1/2 cups finely diced red onion 1 large onion
- 1 tablespoon minced garlic 4 cloves
- 2 tablespoons all-purpose flour
- 1 tablespoon each: chili powder & ground cumin
- 1/2 teaspoon each: dried oregano paprika, & garlic powder
- 1/2 cup tomato paste
- Salt and pepper 3/4 tsp salt; 1/4 tsp pepper
- 5 cups chicken broth divided (I like Swanson)
- 1 (4-ounce) can mild diced green chiles
- 3 (15-ounce) cans pinto beans drained and rinsed
- 1 bay leaf fresh or dried
- 1/4 cup finely chopped cilantro optional
- 1 large lime divided
- Toppings as desired lots of extra-sharp cheddar cheese, sour cream shredded green cabbage, avocado, jalapeno, tortilla chips, etc.
Instructions
- Sauté onion & garlic: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook for 5–8 minutes, stirring occasionally, until softened and translucent. Add the garlic and cook for 30 seconds.
- Build flavor: Add the remaining 1 tablespoon olive oil and flour. Stir constantly for 1 minute. Add the chili powder, cumin, oregano, paprika, garlic powder, salt, pepper, and tomato paste. Cook, stirring constantly, for 3–4 minutes, until deeply fragrant. The mixture will be thick and fairly dry. This is normal! Reduce the heat or add a small splash of water if it starts to burn (burning will make it bitter). Don't rush this step; it adds so much flavor!
- Add broth & beans: Slowly pour in 2 cups of chicken broth, whisking constantly until smooth. Cook for 3–4 minutes, stirring often, until slightly thickened and beginning to bubble around the edges. Stir in the green chiles (with their liquid), drained pinto beans, bay leaf, and remaining 3 cups chicken broth.
- Simmer: Increase heat to high and bring to a simmer then reduce heat to medium-low and simmer uncovered for about 20 minutes, stirring occasionally, until the soup has thickened slightly.
- Blend & finish: Remove and discard the bay leaf. Transfer 2 cups of soup to a blender, let slightly cool, and then blend until completely smooth, about 90 seconds. Carefully return the blended mixture to the pot and stir to combine. Stir in the cilantro if using and 1–2 tablespoons freshly squeezed lime juice, to taste. Taste and adjust salt and pepper as needed until flavors are rich! Cut the remaining lime into wedges for serving.
- Serve: Ladle soup into bowls and load up with your favorite toppings (see note 1). Enjoy immediately!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Toppings: My favorites are tortilla chips, freshly shredded sharp Cheddar cheese, sour cream, avocado, lime, cilantro, cotija cheese, shredded green cabbage, and sliced jalapeños. Mix and match your favorites!
Vegetarian or vegan: Swap the chicken broth for vegetable broth. For a vegan version, skip the dairy toppings or use plant-based alternatives.
Blending tip: Blending a portion of the soup gives it a thicker, creamier texture without adding cream. If using a countertop blender, let the soup cool slightly and vent the lid to allow steam to escape. Alternatively, use an immersion blender to partially blend the soup right in the pot.
Storage: Let soup cool, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave, adding a splash of broth if needed. Store toppings separately.
Nutrition
Serving: 1serving | Calories: 407kcal | Carbohydrates: 58g | Protein: 19g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 2024mg | Potassium: 1320mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1680IU | Vitamin C: 21mg | Calcium: 153mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This was absolutely DELICIOUS!!! I’ve never had pinto soup. It was easy to make and I will definitely add this to my weekly rotation. Thank you for this wonderful recipe!
Yay! I’m so excited to hear this! Thanks Grace!
Cant wait to make this soon for me will use vegetable broth instead i never had pinto bean soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Can’t wait for you to try! 🙂