Fiery pinto bean soup by Palak Patel
2 Points, Weight Watchers
Ingredients
2 Tbsp vegetable oil
2 serrano chile pepper, finely chopped
2 medium scallions, finely sliced (white and green parts separated)
1 tsp cumin seeds
2 1/2 cups onion, chopped
1 Tbsp tomato paste
1 Tbsp garlic, minced
2 tsp taco seasoning mix
1 tsp ground coriander
1/2 tsp dried oregano
4 cups chicken or vegetable broth, divided
14 1/2 oz canned diced tomatoes with green chilies
14 1/2 oz canned pinto beans, rinsed and drained
4 oz canned diced green chiles
1/2 cup cilantro , finely chopped
1 Tbsp adobo sauce , from a can of chipotle chiles
Directions
In a large Dutch oven or heavy pan, heat oil over medium-high heat. Once oil is hot, add serrano peppers, white parts of scallions, and cumin seeds. Let cook for about 30 seconds until they start to sputter.
Add onions, reduce heat to medium, and cook, stirring occasionally, until onions are golden brown, scraping up any browned bits on bottom of pan as you stir, about 15 minutes.
Reduce heat to low and add tomato paste, garlic, taco seasoning, coriander, and oregano. Cook, stirring, until garlic is fragrant but not browned, 1 to 2 minutes.
Add 3 cups broth, diced tomatoes, beans, green chiles, cilantro, and adobo sauce. Stir well, cover, and cook for 20 minutes.
After 20 minutes, remove 1 ½ cups soup and place it in a blender. Carefully, blend soup until smooth and add back to pot (this will help thicken the soup and give it a creamier consistency).
Stir remaining 1 cup broth and green parts of scallions into pot and bring to a simmer over medium-low heat. Taste and add salt if needed.
Nutrition
2 smart points