Pinto Bean Soup

Ingredients

• 1 tablespoon olive oil

• 1 large yellow or white onion, diced

• 4 cloves garlic, minced

• 1 tablespoon ancho chili powder

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• ½ teaspoon dried oregano

• 2 cups vegetable broth

• 3 (15 oz) cans pinto beans, drained and rinsed

• 1 (15 oz) can fire-roasted diced tomatoes

• 1 tablespoon lime juice

• Salt and black pepper to taste

• ½ cup grated El Viajero Queso Cotija, plus more for topping

• Chopped cilantro and sliced radishes, for garnish

• Tortilla chips, for serving

Directions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat

2. Add onion and cook 5 minutes, stirring frequently, until translucent and beginning to caramelize

3. Add garlic, chili powder, cumin, paprika, coriander, and oregano. Stir and cook 30 seconds

4. Add broth, pinto beans, and diced tomatoes. Stir and bring to a boil.

5. Lower heat to a simmer, cover, and cook 20 minutes, stirring occasionally

6. Remove from heat and blend about half the soup with an immersion blender for a mix of smooth and chunky

7. Stir in lime juice and season with salt and pepper

8. Ladle into bowls and top generously with El Viajero Queso Cotija, cilantro, and sliced radishes. Serve with tortilla chips