Skip to content 
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.
Two-Bean Tortilla Soup
- 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)
- 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!
