Bold, smoky, and comforting—this rich pinto bean soup gets its deep flavor from crispy bacon, spicy chorizo, and slow-simmered aromatics. Perfect with cornbread or warm tortillas!

📌 Ingredients:

2 cups cooked pinto beans (or one 15 oz can, drained)

1/2 lb Mexican chorizo (casings removed)

4 slices thick-cut bacon (chopped)

1 small onion (diced)

2 cloves garlic (minced)

1 medium tomato (diced) or 1/2 cup canned tomatoes

1/2 cup green bell pepper (chopped)

1/2 tsp cumin

1/2 tsp smoked paprika

Salt & pepper to taste

3–4 cups chicken or vegetable broth

Optional: fresh cilantro, lime wedge for serving