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

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Cook Time 30 mins

Course dinner

Cuisine American

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!

Keyword soup