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Smoky Ancho Chile Pinto Bean Soup with Orecchiette Pasta

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.