Hearty Bean Tortilla Soup


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  • 8 corn tortillas, cut into thin strips
  • 1 1/2 tbsp. olive or canola oil
  • 1 large onion, diced (white, yellow or red)
  • 1 poblano* or green bell pepper, seeded and diced
  • 4-5 cloves garlic, peeled and minced
  • 1 tbsp. dried oregano leaves
  • 6 cups low-sodium vegetable broth
  • 1 15-oz. can petite diced tomatoes
  • 1 15-oz. can hominy, drained and rinsed
  • 1 15-oz. can black beans, drained and rinsed
  • 1 15-oz. can white beans, undrained (navy or northern)
  • 1/2 tsp. ground black pepper
  • 1 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper


  1. Preheat oven to 325° F. Place the tortilla strips on a baking sheet and spray with non-stick cooking spray. Bake for about 45 minutes, stirring occasionally and applying more cooking spray as needed. The strips should be golden brown and crisp upon cooling. Set aside.
  2. Heat the oil in a large pot over medium heat until shimmering, then add the onion, pepper and garlic. Sauté until the vegetables have softened and the onions are translucent.
  3. Stir in all remaining soup ingredients. Bring to a simmer and cook for about 20 minutes to allow the flavors to develop.
  4. Ladle into bowls. Top with additional garnishes, if desired.

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