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Mexican Pinto Bean Soup

Mexican Pinto Bean Soup

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Maybe you look at this with a skeptical eye and think, “Hmm, that looks a lot like a refried bean soup.” Or maybe, like me, you look at it and think the very same thing followed up by “and it looks delicious.” Let me tell you, it IS delicious – full of tender pinto beans, smoky bacon, and a little bit of a kick, it’s a soup that you won’t soon forget.

Serves 6
10m prep time
20m cook time


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


In a large heavy-bottomed pot, cook bacon over medium heat. Once crisp, transfer to a paper towel-lined plate but keep drippings in pot.

Add onion to pot and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

Add beer and deglaze pot, scraping up any browned bits form the bottom. Stir in the broth, oregano, cumin, bay leaves, green chiles, diced tomatoes, beans, and chipotle pepper and stir to combine.

Bring to a simmer and let cook 20 minutes.

Remove from heat and add more broth or water if needed. If desired, puree part of soup with an immersion blender for a thicker consistency.

Stir in cooked bacon and season to taste with salt and pepper. Enjoy!

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