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 SOUP

Steps:

• In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

HEARTY CHICKEN TORTILLA SOUP WITH BEANS

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.

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.

TORTILLA AND BEAN SOUP

Steps:

• Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
• Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

SPICY TORTILLA BEAN SOUP

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.

CONTEST-WINNING THREE-BEAN SOUP

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.