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Smoky Chipotle Pinto Bean and Ham Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried pinto beans, rinsed
  • 8 ounces diced ham
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, finely chopped
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Fresh cilantro, chopped (optional)

Instructions
 

  • Place the rinsed pinto beans, diced ham, chopped onion, minced garlic, and chopped chipotle pepper into the slow cooker.
  • Add the chicken broth, then stir in the cumin and smoked paprika.
  • Season with salt and black pepper and give everything a quick stir.
  • Cover the slow cooker and cook on low until the beans are tender and the broth has thickened slightly.
  • Stir the soup well, taste, and adjust salt if needed.
  • Ladle into bowls and sprinkle with fresh cilantro if using.

Notes

If the soup thickens too much after sitting, stir in a splash of extra broth when reheating. For milder heat, use only half the chipotle pepper and save the rest for another batch. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board