This soup combines lightly seasoned flavors with a rich, creamy texture. Suitable to serve as a side or appetizer, the puree is a unique accent to your main course.
- 3 dried guajillo peppers
- 2 cups water
- Chicken bouillon, amount used for 8 oz water
- 1 medium yellow onion, chopped
- 3 large cloves garlic, minced
- 2 tbsps garlic olive oil
- 2 tsps Ancho Taco Seasoning
- 2 15-oz cans pinto beans, drained
- 2 tsps snipped parsley
- Dash of thin red salsa
- Salt to taste
- Optional: Cotija cheese for serving
Boil 2 cups water in small saucepan. Add guajillo peppers and boil 5 min until water is significantly color-dyed. Mix and dissolve chicken bouillon. Discard peppers and set broth aside for later.
Chop onion and mince garlic. Heat oil in saucepan on medium. Add onions and garlic and sauté until onions are cooked but not browned, stirring frequently, 4-5 min. Add guajillo liquid and pinto beans. Stir, turn heat to high, and bring to a simmer. Cook 1 min. Puree in food processor.
Return to stove and bring to a simmer, whisking constantly for 1 min. Mix in seasoning blend, salsa, salt, and parsley by hand. Optional: Stir cheese into soup bowls while hot.