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Spicy Pork and Refried Bean Soup
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
👥 4 Servings⏱️ Prep & Cook: 35 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
📝 Preparation Steps
1
Heat 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Cook 1 medium onion, finely chopped, and 3 garlic cloves, thinly sliced, stirring occasionally, until slightly softened, about ⏱️ 4 minutes. Add 1 lb. ground pork, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ tsp. ground coriander; cook, stirring and breaking up meat into small pieces, until spices are incorporated, about ⏱️ 2 minutes.
. extra-virgin olive oil2 Tbspmedium onion, finely chopped1. ground pork1 lb. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. dried oregano1 tsp. ground cumin1 tsp
2
Add 3–5 chipotle chiles in adobo, finely chopped, according to preference and 3 Tbsp. adobo sauce; cook, stirring often, until pork is mostly cooked through, 1–⏱️ 2 minutes. Add one 16-oz. can refried beans and 4 cups low-sodium chicken broth; stir, mashing beans as needed to incorporate into broth. Bring to a boil, then reduce heat and simmer until broth is slightly thickened, 8–⏱️ 10 minutes.
–5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce316-oz. can refried beans1low-sodium chicken broth4 cups
3
Ladle soup into bowls and top with cotija cheese, thinly sliced radishes, and cilantro leaves with tender stems; season with freshly ground pepper. Serve with lime wedges.
Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, (for serving)Freshly ground pepperLime wedges (for serving)
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