Go Back
Two bean tortilla soup

Two-Bean Tortilla Soup

Print Recipe Pin Recipe
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!