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If you are stuck inside like thousands of Americans this week because of snow, sleet and below average temperatures, this Smoky Ancho Chile Sauce Pinto Bean Soup is especially for you.

Snow day and every day, soup always hits the spot.

What I especially love about this ancho chile sauce soup is that it is quick and comforting. Also, most of the ingredients should be in your pantry.

You may be saying I don’t keep dried ancho chiles in my pantry, but you should. The ancho chile sauce is the flavor bomb that sets this soup apart from your everyday soup.

I keep my dried ancho chiles refrigerated, and anytime I need some extra flavor, I rehydrate the chile in boiling water, puree and add the mixture to my soups and sauces.

This ancho chile sauce not only tastes delicious, it also adds a deep color and flavor and just a tiny bit of warming heat.

Hope you enjoy this smoky ancho chili sauce soup as much as we did. If you love the flavors of Mexico, you will probably enjoy my Spicy Mexicali Soup, Mexican Chili and Vegan Red Chili Posole with Chickpeas recipes.

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Smoky Ancho Chile Pinto Bean Soup with Orecchiette Pasta

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4-5

Ingredients Method

Ingredients

  

Main

• 1 dried ancho chile
• 1/2 cup vegetable broth for sautéing
• 2-3 cups vegetable broth for soup (or more) depending on how soupy you want it
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 tsp cumin
• 1 tsp dried oregano
• 1/2 teaspoon salt
• fresh ground black pepper
• 1 15-ounce can pinto beans
• 1 15-ounce can fire-roasted crushed t tomatoes
• 1/2 cup frozen corn
• 1/2 cup Orecchiette pasta

optional toppings

• 1 avocado, peeled, pitted and chopped
• Fresh cilantro
• 1 lime
• Baked tortilla strips

Method

 

Steps

1. Destem and deseed the ancho chili and place in a medium bowl. Cover with 3 cups of boiling water and set aside.
2. Heat 1/2 cup of vegetable broth in a large soup pot. Add the chopped onion, garlic, cumin, dried oregano, salt and pepper and cook until the onion is soft and translucent.
3. Add the pinto beans, crushed tomatoes, corn, and pasta.Stir well
4. Meanwhile, transfer the rehydrated ancho chili and 2 cups of the chile cooking water to a food processor. Process until smooth.
5. Add to the soup pot with 2 cups of vegetable broth. Cook until the pasta is al dente approximately 15 minutes.
6. Top with chopped avocado, baked tortilla strips, fresh cilantro and a squeeze of lime if desired.
7. *To prepare baked tortilla chips – preheat oven to 375 degrees F – cut 3-4 tortillas into strips and arrange them single layer down on a cookie sheet lined in parchment paper. Bake until crisp but not to brown, checking often. This should take about 5-8 minutes.