Tortillas and beans and avocados and chiles…there are countless gifts that I have received since settling in Colorado. The cuisine in this region is a melting pot of Native, Mexican and American influences and the result is spicy, filling and delicious. I am not too sure about the food history of this one pot meal but it definitely has its roots in Mexico. I adapted the traditional chicken tortilla soup into a vegetarian version that is as hearty and tangy as the original (I think…).

I first tasted a version of this soup at a local Mexican fast food chain and loved it. This was one of the few vegetarian items on the menu and so I would get it from time to time. Then it was time to recreate it at home. Several attempts were made and eventually we found the magic formula; this soup has now become a staple in our home. I tend to make this soup the day before we have a long work or play day. All I have to do is warm it up and grab the toppings.

The making of an authentic Mexican tortilla soup is a long and laborious process and some day I would love to learn how to make it. My recipe is an adaptation that has plenty of shortcuts so it can be made in under 30 mins. My daughters tend to make this often as well and it is also a great dish to bring to a potluck.

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Step by Step

1. Gather your canned ingredients
   • 1 can pinto beans-drained and rinsed
   • 1 can black beans with jalapeño slices
2. Prep fresh vegetables
   • Slice bell peppers–I usually try to add at least 2 different colors. This time I had small organic mini ones and they work great too.
   • 1/2 cup onion, chopped into medium size pieces
   • 10 sprigs of cilantro, stems and leaves, washed and chopped
   • 2 cloves of garlic, freshly grated or 1 tsp garlic paste
   • 1 cup tomatoes, chopped or 2 tbsp tomato paste
3. Heat a pan and add 1 tbsp oil to it. Add the garlic, saute till it releases its signature aroma.
4. Add the onions and saute till transparent. Then add the tomatoes and saute till soft.
5. Add the beans and the dry spice powders below:
   • Salt-to taste, the canned beans usually have added salt, so taste before adding more
   • 1 tsp cumin powder
   • 1/2 tsp red chili powder
   • 1 tsp Mexican whole oregano if available
6. Add 2 cups of water and 2 tbsp sour cream or plain yogurt
7. Give everything a good stir
8. Cover and simmer on medium heat for 6-8 mins

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Some Tips

1. The whole oregano is found in several grocery stores in the Latin foods section or if you can, go to a Mexican mercado where you can buy larger quantities for a cheaper price.
2. You can use any types of beans, I prefer a combination of pinto and black but you can use just one type of bean.
3. You can also soak dried whole beans overnight and then cook them in a pressure cooker before adding them to in the soup.
4. If you cannot find the black beans with jalapeños, just add a deseeded jalapeño to the soup.
5. To make it vegan, skip the sour cream and cheese.
6. This soup can be made 2-3 days ahead of time and keeps well in the fridge.