Clean recipe · bonappetit.com
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.
Original recipe: bonappetit.com
- Yield:
- 4 servings
- Total:
- 35 minutes
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Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 lb. ground pork
- 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
- 1 tsp. dried oregano
- 1 tsp. ground cumin
- ½ tsp. ground coriander
- 3–5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce
- 1 16-oz. can refried beans
- 4 cups low-sodium chicken broth
- Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, (for serving)
- Freshly ground pepper
- Lime wedges (for serving)
Instructions
- 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.
- 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.
- 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.