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Hearty Bean Tortilla Soup

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Course: Dinner, Lunch
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 8


  • Measuring spoons
  • Measuring cups
  • Colander
  • Large pot
  • spoon
  • Ladie


  • 8 corn tortillas (cut into thin strips)
  • 1/2 Tbsp. olive or canola oil
  • 1 large onion (diced) (white, yellow or red)
  • 1 poblano* or green bell pepper (seeded and diced)
  • 4-5 cloves garlic (peeled and minced)
  • 1 Tbsp. dried oregano leaves
  • 6 cups low-sodium vegetable broth
  • 15 oz. can petite diced tomatoes
  • 15 oz. can hominy (drained and rinsed)
  • 15 oz. can black beans (drained and rinsed)
  • 15 oz. can white beans (undrained) (navy or northern)
  • 1/2 tsp. ground black pepper
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper


  • Preheat oven to 325° F. Place the tortilla strips on a baking sheet and spray with non-stick cooking spray. Bake for about 45 minutes, stirring occasionally and applying more cooking spray as needed. The strips should be golden brown and crisp upon cooling. Set aside.
  • Heat the oil in a large pot over medium heat until shimmering, then add the onion, pepper and garlic. Sauté until the vegetables have softened and the onions are translucent.
  • Stir in all remaining soup ingredients. Bring to a simmer and cook for about 20 minutes to allow the flavors to develop.
  • Ladle into bowls. Top with additional garnishes, if desired.



Canned corn is a great alternative to hominy. Garnish soup with chopped cilantro, fresh lime juice, shredded cheese, chopped onion or sliced avocado. 
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