Name: Spicy Pork and Refried Bean Soup
Total time: 35 minutes
Yield: 4–6 Servings
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium onion, finely chopped; 3 garlic cloves, thinly sliced; 1 lb. ground pork; 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; 1 tsp. dried oregano; 1 tsp. ground cumin; ½ tsp. ground coriander; 3–5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce; 1 16-oz. can refried beans; 4 cups low-sodium chicken broth; Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, (for serving); Freshly ground pepper; Lime wedges (for serving)

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There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.

Refried beans in soup? Believe us, it’s a trick you’ll want to return to. Stirring a can (we love the Amy’s Kitchen brand) into a pot of hot broth allows the broken-down beans to all but disappear, creating a lusciously thickened base for ground pork flavored with smoky chipotle chiles in adobo. Feel free to go wild with toppings here; anything fit for a bowl of chili would work. Radishes for crunch and cilantro for freshness are a great place to start, but sliced avocado, Cotija cheese, a swirl of sour cream, and/or a handful of corn chips would not be out of place.

Cook's Note: Take note as to the heat level of your chipotles in adobo; some brands are spicier than others, so you can adjust the number of chiles to add according to your preferences.

Recipe information

Total Time
35 minutes
Yield
4–6 Servings

Ingredients

2 Tbsp. extra-virgin olive oil

1 medium onion, finely chopped

3 garlic cloves, thinly sliced

1 lb. ground pork

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 tsp. dried oregano

1 tsp. ground cumin

½ tsp. ground coriander

3–5 chipotle chiles in adobo, finely chopped, plus 3 Tbsp. adobo sauce

1 16-oz. can refried beans

4 cups low-sodium chicken broth

Cotija cheese, thinly sliced radishes, cilantro leaves with tender stems, (for serving)

Freshly ground pepper

Lime wedges (for serving)

Preparation

Step 1
Heat 2 Tbsp. extra-virgin olive oil in a medium heavy pot over medium-high. Cook 1 medium onion, finely chopped, and 3 garlic cloves, thinly sliced, stirring occasionally, until slightly softened, about 4 minutes. Add 1 lb. ground pork, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. dried oregano, 1 tsp. ground cumin, and ½ tsp. ground coriander; cook, stirring and breaking up meat into small pieces, until spices are incorporated, about 2 minutes.
Step 2
Add 3–5 chipotle chiles in adobo, finely chopped, according to preference and 3 Tbsp. adobo sauce; cook, stirring often, until pork is mostly cooked through, 1–2 minutes. Add one 16-oz. can refried beans and 4 cups low-sodium chicken broth; stir, mashing beans as needed to incorporate into broth. Bring to a boil, then reduce heat and simmer until broth is slightly thickened, 8–10 minutes.
Step 3
Ladle soup into bowls and top with cotija cheese, thinly sliced radishes, and cilantro leaves with tender stems; season with freshly ground pepper. Serve with lime wedges.