How To Make: Tortilla Soup

The chilly holiday weather calls for a warm and cozy meal cuddled up next to a fireplace. Bring on the classic tortilla soup! This hearty stew never fails to please during the holiday season, and today we would like to provide you with a delicious recipe to make tortilla soup with pinto beans at home.

chicken tortilla soup

Tortilla Soup with Pinto Beans

Adding pinto beans makes this more of a main dish soup, but it could be even heartier with more greens and vegetables added.

Ingredients

  • 3 large dried New Mexico chiles (or pasilla or ancho chiles)
  • 1 15-ounce cans diced tomatoes, preferably fire-roasted
  • 1 medium onion, chopped
  • 3 cloves garlic, peeled
  • 1/2 teaspoon Mexican oregano (optional)
  • 1/4 teaspoon chipotle chili powder (or to taste)
  • 4 cups vegetable broth or no-chicken broth
  • 4 cups water
  • 3 cups pinto beans, cooked
  • salt to taste
  • 6 corn tortillas
  • 1 large lime, cut into 6 wedges
  • 1 ripe large avocado, cut into 1/4-inch cubes
  • 4 cups chopped spinach, chard, or kale leaves (packed)

Instructions

  1. Toast the chiles. If you have a gas stove, you can hold them with tongs over the flame one at a time for a few seconds until fragrant. But if like me you use an electric stove, put them in a dry skillet over medium heat and press them flat for a few seconds on each side.
  2. When the chilies are cool enough to handle, stem and seed them, tear them into pieces, and put them in a blender along with tomatoes and their juice.
  3. Heat a large saucepan over medium heat. Spray lightly with olive oil (optional) and add onion and garlic and cook, stirring frequently, until beginning to brown, 4 to 6 minutes. Pour it all into the blender along with the chipotle powder and process until smooth.
  4. Return the pot to medium heat. When hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. (Careful–watch for hot, bubbling “eruptions”!) Add broth, water, oregano (if using), and drained pinto beans. Bring to a boil, then adjust heat to maintain a simmer. Simmer for 30 minutes.
  5. While the soup is cooking, prepare the tortillas. Preheat oven to 375F. Cut each tortilla in half (can be done in a stack if you have a sharp knife). Then cut each half into 1/4-inch wide strips. Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired. Bake for about 15 minutes, stirring every 5 minutes, until golden brown. Remove from oven and allow to cool uncovered until soup is ready.
  6. Add spinach (or chard or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes for spinach, longer for chard or kale.
  7. Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls. Serve warm, with lime wedges.

How To Make: Tortilla Soup

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One of our favorite days of the week is Friday, and not just because it’s the start of the weekend, but also because our soup of the day is the classic Tortilla! This spicy stew never fails to please (unless, of course, “spicy” isn’t for you!), and today we would like to provide you with a quick and easy recipe to make this soup at home.  With only a few ingredients and fellow spice-lovers to share with, this recipe will become a permanent one in your home!

Ingredients

2 (10.5 ounce) cans condensed chicken and rice soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 (8 ounce) can tomato sauce

8 ounces tortilla chips

4 ounces shredded Cheddar cheese

In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

Easy, right? Enjoy!