A cozy pinto bean soup made with smoky spices, fire-roasted tomatoes, and lime. This easy weeknight recipe is hearty, comforting, and perfect for chilly evenings at home.
Cozy Pinto Bean Soup (An Easy Weeknight Favorite)
I love soup nights. They remind me of chilly nights, the kind where you're wearing a pair of cozy socks, and a throw blanket with your favorite binge show. But a lot of time soups take some time and effort to make, and making them on a weeknight doesn't always fit my plans. This pinto bean soup solves all my weeknight problems. With the help of canned beans you can have a wonderfully cozy and filling soup ready and on the table in about 40 minutes.
This is an hearty and delicious soup without being complicated. It starts with onions and garlic, builds with warm spices, and simmers into something that feels far more special than the short ingredient list suggests.
It’s filling without being heavy, slightly smoky, and very comforting . Plus the leftover the next day are even better. This is the kind of recipe you'll come back to again and again when the weather cools down and weeknights get busy.
Enjoy!
Ingredients
This soup comes together with simple, everyday ingredients:
- Olive oil
- Onion - White, yellow, or red onion work well.
- Garlic
- Ancho chili powder - has a mild, slightly sweet, smoky flavor. It adds warmth and depth to soups and stews without making them spicy. Regular chili powder will work as well.
- Ground cumin
- Smoked paprika - provides a deep, smoky flavor. It adds richness and warmth to soups and stews without adding heat. Regular paprika will work as well but won't be as smoky.
- Ground coriander - this comes from dried cilantro seeds and has a light, citrusy, slightly floral flavor. It brightens savory dishes and helps balance smoky, warm spices.
- Dried oregano
- Chicken broth - You can also use vegetable broth if you prefer.
- Pinto beans
- Fire-roasted diced tomatoes - Regular diced tomatoes will work as well.
- Lime juice
- Salt and black pepper
Together, these create a warm, smoky, deeply satisfying base without needing anything fancy.
-- Let’s Make It Together
Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until softened and lightly golden.
Stir in the garlic and spices and let them bloom briefly — this is where the soup starts to smell amazing.
Pour in the chicken broth, pinto beans, and tomatoes, then bring everything to a gentle boil. Lower the heat, cover, and let it simmer until the flavors come together.
Blend part of the soup until creamy while leaving some texture. (An immersion blender or regular blender both work.) Finish with lime juice, season to taste, and garnish before serving.
-- Perfecting the Cooking Process
The secret to this soup’s depth is letting the spices cook briefly in oil before adding liquid. This step wakes up their flavor and creates a richer, more balanced base. Don’t rush it — even 30 seconds makes a noticeable difference in the final taste.
-- Add Your Touch
This soup is easy to customize. Add shredded chicken for extra protein, stir in corn for sweetness, or top with avocado and tortilla strips. If you like heat, a pinch of cayenne or diced jalapeño works beautifully here.
Make it yours — that’s part of the fun.
If you love cozy, comforting meals like this, you might also enjoy The Pot Roast My Mom Always Made or Baked Ranch Chicken for Two. They’re both simple, dependable recipes that make weeknight dinners feel a little more special — without extra work.
Before You Start
- An immersion blender makes this recipe easy, but a regular blender works too
- Blend in batches if using a standard blender
- Adjust thickness with extra broth if needed
- This soup thickens as it sits
- Store leftovers in the fridge for up to 4 days
