Southwestern Pinto Bean Soup

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Southwestern Pinto Bean Soup Recipe

This hearty and flavorful soup is ideal for a cold night. Pinto beans and vegetables are cooked in a chicken broth seasoned with chilli powder and cumin before being topped with sweet corn and fresh cilantro.

Ingredients

• 1 red bell pepper, chopped
• 2 cans pinto beans, drained and rinsed
• Season with salt and pepper to taste
• 1 can diced tomatoes
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 jalapeño pepper, seeded and chopped
• 1 tsp cumin
• 1/4 cup chopped fresh cilantro
• 1 onion, chopped
• 1 tablespoon chilli powder

Time Needed

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Instructions

• Sauté onion, red bell pepper, and jalapeño pepper in a large pot until softened, about 5 minutes.
• Cook for another 2 minutes after adding the garlic, chilli powder, and cumin.
• Bring the chicken broth, pinto beans, and diced tomatoes to a boil in a large pot.
• Reduce the heat to low and leave to simmer for 20 minutes.
• Cook for another 10 minutes after adding the frozen corn and cilantro.
• Season to taste with salt and pepper.
• Serve immediately and enjoy.

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