Best Spicy Tortilla Bean Soup Recipes

Spicy Black Bean & Corn Tortilla Soup image

Provided by Ashleybakes

Categories Stocks

Time 50m

Yield 8 bowls or more, 6-8 serving(s)

Number Of Ingredients 21

1 medium onion, chopped
4 garlic cloves, minced
1 red or chocolate bell pepper, chopped
2 jalapeno peppers, chopped finely
2 tablespoons extra virgin olive oil
6 cups chicken stock or 6 cups vegetable stock
6 small tomatillos, chopped
1 (10 1/2 ounce) can diced tomatoes with green chilies
1 (14 ounce) can black beans, rinsed
1 (14 ounce) can mild enchilada sauce
1 (16 ounce) bag frozen tex-mex mixed vegetables (corn, black beans, onions, & peppers, or equivalent)
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon black & red pepper
1 teaspoon cumin
1/4 teaspoon oregano
4 ounces monterrey jack & colby cheese (shredded)
4 ounces sour cream (for garnish)
tortilla chips (for garnish)
avocado, slices (for garnish)
4 ounces pico de gallo (for garnish)

Steps:

Saute' onion, garlic, & chopped peppers in oil until translucent.
Add: chicken or vegetable broth, diced tomatoes, enchilada sauce, black beans & corn, vegetable blend, lime juice, tomatillas, and seasonings.
Simmer 20-30 minutes, then thicken with 3-4 tablespoons cornstarch (add cornstarch to a small amount of cool water until dissolved, then stir into pot). If soup seems too concentrated, you may add water.
Simmer at a low boil for 10 minutes until thickened.
Serve with tortilla chips, cheese, sour cream, pico de gallo and avocado slices for garnish.

Nutrition Facts : Calories 412.9, Fat 19.9, SaturatedFat 8.2, Cholesterol 33.9, Sodium 1340.9, Carbohydrate 40.5, Fiber 8.6, Sugar 9, Protein 19.6

Spicy Tortilla Bean Soup image

Provided by linzianne

Time 1h10m

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, diced
2 (7 ounce) cans chipotle peppers in adobo sauce
2 tablespoons chili powder
2 teaspoons ground cumin
2 quarts vegetable broth
2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 (14.5 ounce) cans diced spicy tomatoes
2 (15.25 ounce) cans whole kernel corn, drained
1 tablespoon ground cinnamon
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste

Steps:

Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

Nutrition Facts : Calories 454 calories, Carbohydrate 80.5 g, Fat 7.9 g, Fiber 20.7 g, Protein 18.8 g, SaturatedFat 1 g, Sodium 2087 mg, Sugar 9.8 g