Our Frijoles Rancheros recipe is a flavorful, Mexican-inspired dish. The combination of poblano chile peppers, onion, chorizo, pinto beans, and cilantro make this bean soup a perfect addition to your dinner table today.
In a large skillet heat oil over medium heat. Add chile peppers, onion, and garlic; cook and stir for 4 to 5 minutes or until tender. Remove onion mixture from skillet; set aside.
In the same skillet cook chorizo over medium heat until cooked through and no longer pink, using a wooden spoon to break up meat as it cooks. Remove chorizo from skillet; drain on paper towels. Return chorizo to skillet.
Place beans from one can in a medium bowl. Using a potato masher, mash the beans. Add the mashed beans, whole beans from remaining can, and the onion mixture to chorizo in skillet. Stir to combine.
Stir in tomatoes, broth, cilantro, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until slightly thickened, stirring occasionally. Remove from heat. Stir in lime juice.
If desired, top with cheese. Serve as a side dish. If desired, serve with warmed tortillas or as a dip with tortilla chips.