Two-Bean Tortilla Soup

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • Toppings:

  • Avocado

  • Chips

  • Tomatoes

  • Cilantro leaves

Directions

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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