Ingredients:

  • 4 oz bacon, diced
  • 4 oz Mexican chorizo, casings removed
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 (15 oz) cans pinto beans, drained and rinsed
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 4 cups chicken broth
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 2 tsp chipotle pepper in adobo, minced
  • 1 bay leaf
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Place the diced bacon and chorizo in a large Dutch oven or heavy-bottomed pot over medium heat. Cook, stirring occasionally, until the fats have rendered and the meats are browned and crisp.
  2. Add the onion and jalapeño to the rendered fat. Sauté for 3–5 minutes until the onion is translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Stir in the cumin, oregano, and chipotle pepper, coating the vegetables in spices for 1 minute. Pour in the pinto beans, fire-roasted tomatoes with juices, broth, and the bay leaf.
  4. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes to allow flavors to meld.
  5. Remove the bay leaf. Use an immersion blender directly in the pot to pulse 3–4 times, or transfer 2 cups of soup to a blender and stir back in to create a velvety consistency.
  6. Stir in the fresh lime juice and cilantro immediately before serving.