Ingredients:

  • 1 tbsp (15 ml) Avocado or Olive Oil
  • 1 Medium Yellow Onion, finely diced (approx. 150g)
  • 3 Garlic Cloves, minced
  • 1 tsp (2g) Ground Cumin
  • 1 tsp (2g) Dried Mexican Oregano
  • 1/2 tsp (1g) Smoked Paprika
  • 1.5 tbsp (22g) Chipotle Peppers in Adobo, minced
  • 3 cans (15 oz each) Pinto Beans, rinsed and drained
  • 4 cups (960 ml) Low-Sodium Chicken or Vegetable Broth
  • 1 can (14.5 oz) Fire-Roasted Diced Tomatoes
  • 1/2 tsp (3g) Sea Salt
  • 1/4 tsp (1g) Black Pepper
  • 1/4 cup (15g) Fresh Cilantro, chopped
  • 1 Large Lime, juiced

Instructions:

  1. Set a large Dutch oven or soup pot over medium heat and add the oil. Once shimmering, add the diced onion and sauté for 5–6 minutes until translucent and slightly golden.
  2. Stir in the minced garlic, cumin, oregano, and smoked paprika. Bloom the spices by toasting for exactly 60 seconds until fragrant.
  3. Add the minced chipotle peppers, fire-roasted tomatoes, rinsed pinto beans, and broth to the pot. Stir to combine and season with sea salt and black pepper.
  4. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
  5. Use a potato masher or heavy fork to crush approximately 25% of the beans against the side of the pot. Stir the mashed beans back into the broth to create a creamy texture.
  6. Remove from heat. Stir in the fresh lime juice and chopped cilantro. Serve warm with optional toppings like radish or avocado.