First, you will need 5-6 cups of cooked pinto beans (with liquid). Click here for my recipe for Instant Pot Pinto Beans.
Heat a tablespoon of oil in a large pot or Dutch oven. Add the diced onion and sauté until soft and fragrant. For a spicy version, add a diced jalapeño and sauté along with the onion.
Next, add the diced bacon and cook on medium heat until it begins to crisp up.
Once the bacon is a little crispy, add the chorizo. Break the chorizo up with a spoon and cook through.
Add the sliced hot dogs and sauté for another 2-3 minutes. You can also add the sliced ham here if using.
If the bacon and the chorizo have released too much fat, then use a large spoon to carefully remove some of the oil.
Add in the pinto beans with enough liquid to create a thick soup. Bring the soup to a boil and simmer for 5 minutes.
Finally add the cilantro and simmer for another 2 minutes to allow the cilantro flavor to infuse into the soup.
Taste for seasoning and add salt and pepper to taste.
Serve in a big bowl for dinner or as a side dish. Top with sour cream, salsa, or pickled jalapeños and serve with warm tortillas.