Hearty Bean Tortilla Soup
Equipment
- Measuring spoons
- Measuring cups
- Colander
- Large pot
- spoon
- Ladie
Ingredients
- 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. black pepper
- 1 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
- 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.
Video
Notes
Canned corn is a great alternative to hominy. Garnish soup with chopped cilantro, fresh lime juice, shredded cheese, chopped onion or sliced avocado.