One pot easy Tortilla Soup🌱 craving all the nourishing/warm dishes lately. I love this meal because it packs a lot of flavor and you can dress it up to your liking + these homemade tortilla crisps are the perfect addition! I just slice up flour tortillas, toss them in oil/seasoning and bake for about 10 minutes. A great way to get rid of veggies you have laying around…very versatile, filling and delicious.
Tortilla Soup
Ingredients
- 1 cup pinto beans
- 1 cup black beans
- ½ large red onion
- 4 cloves of garlic
- 1 poblano pepper
- 1 red bell pepper
- 1 cup frozen corn
- 2 tsp ground cumin
- 2 tsp chili powder
- ¼ tsp cayenne pepper
- Salt to taste
- 3 cups beggie broth
- 2 cups crushed tomatoes
Toppings
- sliced limes
- organic corn tortillas
- sour cream
- avocado slices
- freshly ground black pepper
- fresh cilantro chopped
Instructions
- Place beans in pot over medium heat
- Finely chop the onion, garlic, poblano, and red bell pepper.
- Add these to the pot of beans along with the corn, spices, broth, and crushed tomatoes.
- Bring to a gentle simmer, and let cook for 30 minutes. Stirring often.
- Taste and adjust the salt so that it tastes good to you.
- While the soup is simmering, slice the tortillas into strips, then cut those strips in half to create smaller strips. Spread on a parchment lined baking sheet and toast in the oven until crisp and lightly browned.
- Chop the cilantro and slice a few limes.
- Serve and enjoy!