Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add onions and cook for 5 minutes, stirring frequently, until translucent and beginning to caramelize.
Add in garlic, chili powder, cumin, paprika, coriander and oregano. Stir and cook for 30 seconds.
Add the broth, pinto beans and diced tomatoes. Stir to combine and bring to a boil.
Lower heat to simmer, cover and cook for 20 minutes, stirring occasionally.
Remove the pot from the heat. Using an immersion blender or regular stand blender, carefully blend the soup until it reaches the consistency you want. (I prefer to blend about half of the soup so there's a mix of smooth and chunky.)
Add the lime juice and season with salt and pepper to taste.
Garnish with chopped cilantro, cotija cheese and sliced radishes. Serve with tortilla chips and enjoy!
Ancho chili powder is used in this recipe to give the soup a sweet and smoky flavor, but if you don't have any, you can use regular chili powder.If you don't have fire-roasted diced tomatoes, you can use regular diced tomatoes or any flavor variety that you have in your pantry.To make this soup heartier, add in some chopped bacon when cooking the onions.To make it spicy, add in a chopped serrano pepper or jalapeno pepper.
Pinto Bean Soup
Amount Per Serving (1 /8th of recipe)
Calories 276Calories from Fat 27
% Daily Value*
Saturated Fat 1g5%
Vitamin A 767IU15%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.