Serving & Storage Tips
This hearty soup is perfect for serving with cornbread or warm tortillas. It’s also great as a stand-alone meal, packed with protein and fiber. Enjoy it for dinner or make it ahead for lunch the next day!
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- If you want to freeze the soup, allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, simply thaw overnight in the refrigerator and warm it up on the stove or in the microwave.
Tips:
- If you prefer a spicier soup, add more diced green chilies or a dash of hot sauce to increase the heat level.
- For a thicker soup, mash some of the pinto beans with a fork or potato masher before cooking, or use an immersion blender to blend part of the soup once it’s cooked.
- Feel free to add other vegetables, such as bell peppers or zucchini, to enhance the flavor and nutrition of the soup.
