Name: Smooth and Spicy Pinto Bean Soup
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large yellow onion, sliced; 4 garlic cloves, sliced; 1 teaspoon ground cumin; 1 teaspoon ground fennel seeds; 3 cups low-sodium chicken broth; 4 ancho, guajillo, or New Mexico chiles, stemmed, seeds removed; 1 14.5-ounce can pinto beans, drained; Kosher salt, freshly ground pepper; Shredded cooked chicken (optional), corn chips, sliced avocado (optional), and plain yogurt (for serving); 4 red radishes, very thinly sliced; ½ small white onion, very thinly sliced; Crumbled cotija cheese (for serving)

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Photo by Alex Lau, Styling by Chris Morocco

Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.

Recipe notes