Spiced Pinto Bean Soup with Chipotle and Fresh Cilantro

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty, smoky pinto bean soup infused with chipotle peppers and fresh cilantro, perfect for warming Cinco de Mayo gatherings. This Mexican-inspired Cinco de Mayo recipe (gluten free), ready in about 125 minutes, pairs dried pinto beans, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried pinto beans
• 6 cups water
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo, chopped
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro leaves, chopped
• 2 tbsp fresh lime juice

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup dried pinto beans and soak in water overnight or use quick soak by boiling for 2 minutes then resting covered for 1 hour; drain and rinse.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat; add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 6-8 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 2 chopped chipotle peppers in adobo, 1 tsp ground cumin, and 1/2 tsp dried oregano; cook for 1 minute until spices are aromatic.
4. Step 4: Add the soaked pinto beans, 6 cups water, 1 bay leaf, 1 1/2 tsp salt, and 1/2 tsp black pepper; bring to a boil, then reduce heat and simmer uncovered for 1 1/2 hours until beans are tender and soup thickens.
5. Step 5: Remove bay leaf; stir in 1/4 cup chopped fresh cilantro and 2 tbsp fresh lime juice right before serving for brightness.