Tomato Bean Soup

By Ben · cooked up in Sprig

Cumin and mild chili powder bloom in the pot within the first minute, and that smell alone is enough to bring everyone to the kitchen. This version builds its broth from crushed tomatoes, mild salsa, and chicken stock, then loads in shredded rotisserie chicken, pinto beans, and kidney beans until the whole thing is thick and deeply savory. Every spoonful has that soft, almost velvety texture from the beans melting slightly into the tomato base. Set out a toppings spread — shredded cheese, sour cream, crushed pretzel crisps — and let the table build their own bowls on a cold weeknight.

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon mild chili powder
• 1/2 teaspoon garlic powder
• 1 can (14.5 ounces) crushed tomatoes
• 1 cup mild salsa (store-bought)
• 3 cups low-sodium chicken broth

• 3 cups shredded rotisserie chicken
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

• 1 cup shredded mild cheddar or Monterey Jack cheese
• 1/2 cup sour cream
• 1 cup crushed pretzel crisps or tortilla strips
• 2 tablespoons fresh cilantro or sliced green onions (optional)

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the cumin, mild chili powder, and garlic powder directly to the oil and stir constantly for 45 seconds until the spices are fragrant and slightly darkened — this step blooms the spices and deepens the flavor of the whole soup.
2. Pour in the crushed tomatoes, mild salsa, and chicken broth. Stir well to combine with the spices, scraping any bits from the bottom of the pot. Bring the mixture to a gentle boil over medium-high heat.

1. Add the shredded chicken, drained pinto beans, and drained kidney beans to the pot. Stir everything together, then reduce heat to medium-low.
2. Simmer uncovered for 12 to 15 minutes, stirring occasionally, until the broth has thickened slightly and the beans are warmed through. Season with salt and black pepper to taste.
3. Ladle the soup into bowls and serve immediately with shredded cheese, a dollop of sour cream, and a generous handful of crushed pretzel crisps or tortilla strips on top. Add cilantro or green onions if desired.

Chef's tips

Nutrition (per serving, estimated)

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