Three Bean Tortilla Soup Recipes

EASY TORTILLA SOUP RECIPE WITH THREE BEAN

Steps:

• Heat the coconut oil in a large soup pot or Dutch oven. Add in the onion, celery, carrot, salt and pepper. Sauté until the veggies are wilted and the onions are translucent.
• Add in the bell pepper, and sauté for another 5 minutes. Add in the garlic and sauté until fragrant, about 30 seconds.
• Add in the tomato paste, chili powder, and oregano. Sauté, sitting frequently until the tomato paste has darkened in color, about 3 minutes.
• Add in the beans and corn. Stir to combine.
• Add in the tomatoes, vegetable broth, and bay leaves. Bring to a simmer and cover. Simmer, stirring occasionally, for 20 minutes.
• Remove the lid, and stir in a few handfuls of tortilla chips. Simmer for 10-15 minutes to let the chips soften into the soup.
• Serve with desired toppings.

THREE BEAN TORTILLA SOUP

Steps:

• Heat a small non-stick skillet over medium-high heat until hot.
• Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
• Cool tomato slightly and coarsely chop.
• In a large saucepan, combine tomato, onion, and garlic.
• Cook over medium heat until onion and garlic are softened, about 5 minutes.
• Stir in beans and broth, and bring to a boil.
• Reduce heat, simmer 15 to 20 minutes.
• Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
• Bake for 5 to 8 minutes or until crisp.
• To serve, ladle soup into bowls and top with tortilla strips and cheese.