Two-Bean Tortilla Soup

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Recipe by: Dr. Vincent Esposito Ms, DC

Looking for a super simple lunch or main course that will impress your family and friends?

If so, check out our extremely healthy, two-bean tortilla soup. It’s kinda like a chili but in soup form, which completely changes its texture to make it something different.

The addition of highly detoxifying coriander and vitamin E rich avocado makes this a dish that will give your skin a boost too!

This is one of the amazing dishes you will find on our Weekly Meal Plans for BUSY People from our resident Nutritionist Dr. Vincent Esposito.

plant based meal plans

 

Two bean tortilla soup

Two-Bean Tortilla Soup

Course lunch, Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 4 cups Water or Vegetable Stock
  • 1 small can Pinto Beans rinsed and drained
  • 1 small can Black Beans rinsed and drained
  • 1 small can Sweet Corn rinsed and drained
  • 1 small can Diced Tomatoes with juices
  • 4-5 Corn Tortillas cut into triangles or strips
  • 1 Carrot chopped
  • 1 Yellow Onion diced
  • 1 Green Bell Pepper chopped
  • 4 cloves Garlic minced
  • 1 Avocado sliced, for garnish
  • 1 handful Cilantro stems removed, roughly chopped
  • 1 Jalapeno Pepper sliced thinly, for garnish
  • 1 Lime cut into quarters
  • 1 ⁄2 Lime juiced
  • Olive Oil or Vegetable Stock for sautéing
  • Salt to taste
  • Black Pepper to taste
  • 1 tbsp. Cumin
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Chipotle Chili Powder
  • 1 tsp. Red Chili Flakes optional

Instructions
 

  • Rinse and chop produce accordingly. Line 1 baking tray and preheat your oven to 375 ̊F.
  • Whisk together 1 tbsp. olive oil, lime juice, and season with salt, pepper, and half the smoked paprika and cumin.
  • Add tortilla strips to the baking tray. Once the oven is hot, bake the chips for 12-14 minutes, until golden.
  • Remove until ready to serve.
  • Add an additional 1 tsp. olive oil over medium heat to a pan. Once hot, add garlic and onion, stirring to combine. Cook until onion begins to become translucent, 3-4 minutes.
  • Add carrot, beans, bell pepper and cook for an additional 3 minutes, stirring to combine.
  • Add stock and tomatoes (with juices) to the pot. Add cumin, smoked paprika, chipotle powder, and red chili flakes. Stir, and bring soup to a boil. Once boiling, reduce heat to a simmer and cook for 12 minutes, stirring occasionally. Add salt and pepper to taste.
  • Divide soup evenly amongst bowls. Garnish with avocado slices, lime wedge, sliced jalapeno, and cilantro.
  • Enjoy!

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