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Two-Bean Tortilla Soup


The very first recipe that I made myself!! :)

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Rate this recipe 4.5/5 (15 Votes)
Two-Bean Tortilla Soup 1 Picture


  • Toppings:
  • EVOO
  • 1 large onion, diced
  • 3 cloves garlic, diced finely and crushed w/side of knife and a pinch of sea salt
  • 2 bell peppers thinly sliced and diced at an slight angle
  • 3/4 Tsp chili powder
  • 1 1/2 TBsp cumin
  • 1 can diced tomatoes with green chilies
  • 1 can crushed fire roasted tomatoes
  • 1 can pinto beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 3/4 bag fire roasted frozen corn
  • 1/2 can diced green chilies
  • 3 limes, zest and juice
  • 1 32 container of veggie stock
  • Avocado
  • Chips
  • Tomatoes
  • Cilantro leaves



Step 1

In a large pot cover the bottom, heat evoo then add onion. Before I dive in make sure to lightly salt and pepper each step. Ok here we go : Cook onion on med-high heat until translucent 7-8 minutes, add garlic and spices, cook 2-3 minutes. Add bells cook 3-5 minutes. Add tomatoes, chilies, corn, beans, lime zest/juice and cook until throughly heated. Spoon out 1/2 of soup into bowl. Add stock to pot and puree the remainder w/stock until finely pureed. Add bowl of soup back into pot and simmer until well heated and combined. Make sure to take breaths between bites! Enjoy!


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