Bean Tortilla Soup

Although its now summer, I still love having soup. It’s such a quick and easy meal, it makes a LOT of food, and it’s great for leftovers for my work lunches. This recipe is based off my chicken-based soup in this post. I still use chicken broth in my veggie tortilla soup, which doesn’t make it vegetarian, but I’m positive that a simple vegetable broth would work very well here!

Bean Tortilla Soup
2 boxes (48 oz) of chicken/vegetable broth
1 can of black beans
1 can of pink/pinto beans
1 onion, diced
1 zucchini, diced
2 cups of frozen corn
1 red bell pepper, diced
1 can of petite cut tomatoes or 4 tomatoes diced
1/2 teaspoon of cumin
1 teaspoon of chili powder
2 cloves of garlic, minced
cayenne pepper, dash (or hot sauce to taste)
cheddar cheese, freshly grated
tortilla chips (whichever you prefer)
chopped scallions, for garnish

Saute onion over medium heat for several minutes. Add bell pepper and zucchini and cook until tender. Throw in garlic and cook for 30 seconds. Add beans and corn and cook for a minute or two. Add tomatoes and chicken broth and add spices (add more to taste). Add about 1/4 teaspoon of cayenne (again, more or less to taste). Then heat the broth to a boil. Once boiling, lower to a simmer and cook for about 10 minutes. Then, ready!

Just garnish with scallions, cheese, and a few crushed tortilla chips. Enjoy!

Other posts you may enjoy:

1. Rainy Day Tortilla Soup
2. Spicy Bean Soup
3. Rosemary White Bean Soup
4. Rustic Italian Tortellini soup
5. Mexican Black Bean and Cheese Dip