Best Refried Bean Tortilla Soup Recipes
REFRIED BEAN SOUP
This refried bean soup is incredibly easy to make but also incredibly delicious.
Provided by Maureen Fitzgerald
Categories Soup
Number Of Ingredients 7
Steps:
- Add all ingredients to the slow cooker.
- Stir until combined.
- Heat for 2-3 hours or until hot.
- Garnish with cilantro, green onions, shredded cheese or sour cream.
- Serve with a side of tortilla chips.
Nutrition Facts : Calories 152 kcal, Carbohydrate 27 g, Protein 9 g, Fat 1 g, SaturatedFat 1 g, Sodium 796 mg, Fiber 7 g, Sugar 3 g, ServingSize 1 serving
FAST REFRIED BEAN SOUP
This recipe combines the ease of canned ingredients with the heartiness of chili. It will fill you up on cold afternoons or make a wonderful last-minute lunch. If you like it spicier, use medium or hot green chiles instead of mild.. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until heated through, 8-10 minutes. Serve with tortilla chips.
Nutrition Facts : Calories 117 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 720mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 4g fiber), Protein 5g protein.
REFRIED BEAN TORTILLA SOUP
This is a soup that is fast and easy. Spice amounts are a guideline and should be adjusted to your taste. Made it with what I had on hand and it tuned out to be one of the best Tortilla Soups my husband has ever had...well, ok, he may have been hungry...but still, he didn't have to say that. Hope you like it too!
Provided by Jan Macy
Categories Bean Soups
Time 35m
Number Of Ingredients 13
Steps:
- 1. Pour chicken stock in 2qt sauce pan and warm over medium heat. Add refried beans and mix with wire whip to bring beans to a liquid state with the stock.
- 2. Add the rest of the ingredients up to the chicken...not the chicken, and let simmer for 10 minutes. Add chicken and heat til soup and chicken are hot.
- 3. Serve in bowls and top with avocados, crushed tortilla chips, and cheese! I even forgot the cheese one night, and it was still tasty! Add the other goodies too, if you like!
- 4. I didn't have black beans, so used refried and be darned...a good soup was born! But I bet it is good with black beans added too. Left over chicken or a purchased rotisserie chicken makes it really easy! We think it is great just like this. I didn't add extra salt since we are watching our salt intake, besides the chips are salted.
- 5. This is a hardy soup for lunch or dinner...serve with salad and maybe tortillas! I've even made my own broth by putting chicken breasts, water, seasonings, Rotel and onion in the crock to cook low overnight. Next morn, strained the juice, mixed the refried beans in the juice, added the corn, shredded the chicken and retuned to the crock for more heating. Tasted and added spice as needed. Yes, easy and good!...IMO!
FIESTA REFRIED BEAN SOUP
This hearty soup is great for those cold winter days or as a side for Mexican fare.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Saute onion and celery in reserved bacon drippings over medium-high heat until tender, about 3 minutes. Stir in beans, crumbled bacon, oregano, chili powder, and garlic powder. When beans have softened, add Swanson® Chicken Broth and salsa. Bring to a boil; reduce heat and simmer covered until flavors have blended, about 15 minutes.
- Garnish with cilantro and cheese. Serve with tortilla strips.
Nutrition Facts : Calories 449.9 calories, Carbohydrate 41.9 g, Cholesterol 43 mg, Fat 25.2 g, Fiber 8.7 g, Protein 15.9 g, SaturatedFat 8.6 g, Sodium 1314.1 mg, Sugar 3.1 g
REFRIED BEAN SOUP
"My husband and I love the flavor of this yummy soup," Barbara Dean relates from Littleton, Colorado. "It's very quick and easy to put together, and you can add any garnishes you like to vary the taste."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the tomatoes, onion and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in the refried beans, broth and cilantro; simmer for 15 minutes., Meanwhile, if tortilla strips are desired, place strips on a baking sheet. Bake at 350° for 12-15 minutes or until crisp. Garnish soup with tortilla strips. Serve with sour cream and cheese if desired.
Nutrition Facts : Calories 153 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 765mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 8g fiber), Protein 10g protein. Diabetic Exchanges
TORTILLA SOUP WITH BLACK BEANS
Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 15m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
- Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.
Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g
HEARTY CHICKEN TORTILLA SOUP WITH BEANS
This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.
Provided by Kristen Bailey
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
- Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
- Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
- Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 30.5 g, Cholesterol 50 mg, Fat 6.4 g, Fiber 8.1 g, Protein 27.7 g, SaturatedFat 1.4 g, Sodium 1219.7 mg, Sugar 3.6 g
REFRIED BEAN SOUP
I adapted this from a recipe I found in Simple & Delicious magazaine. I love southwestern flavors!
Provided by Engrossed
Categories Black Beans
Time 15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large saucepan, combine everything up to the cumin.
- Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.
- Serve with cheese, cilantro and tortilla chips if desired.
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