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Vegetarian Tortilla Bean Soup

A spicy tangy tortilla with onions, bell peppers, garlic, Serrano chili, beans and topped with cheese and chips.  
Prep Time20 minutes
Cook Time20 minutes
Course: Main Course, Soup
Cuisine: Indian, Mexican
Keyword: beans, soup, tortilla
Servings: 6
Author: Madhavi

Ingredients

  • 1 can pinto beans
  • 1 can black beans with sliced jalapeños
  • 1/2 cup chopped onion
  • 1 cup chopped tomatoes or 1 tbsp tomato paste
  • 1 yellow bell pepper deseeded, chopped
  • 1 red bell pepper deseeded, chopped
  • 1 tsp garlic paste or 2 cloves freshly crushed garlic
  • 2 tbsp sour cream
  • 1 tbsp oil
  • 10 sprigs fresh cilantro chopped, stems and leaves

Spices

  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp Mexican whole oregano can substitute with regular

Toppings

  • Grated cheese
  • Sliced cucumbers
  • Sliced radishes
  • tortilla chips
  • lemon juice
  • sour cream

Instructions

  • Gather your canned ingredients:
    1 can pinto beans-drained and rinsed
    1 can black beans with jalapeno slices

Prep fresh vegetables

  • Chop the bell peppers
    Chop 1/2 cup onion into medium size pieces
    Chop 10 sprigs of cilantro-stems and leaves
    Grate 2 cloves of garlic or use 1 tsp garlic paste
    Chop 1 cup tomatoes or use 2 tbsp tomato paste

Make the soup

  • Heat a pan and add 1 tbsp oil to it.
    Add the garlic, saute till it releases its aroma.
    Add the onions and saute till transparent.
    Then add the tomatoes and saute till soft.
  • Add the beans and the dry spice powders below:
    Salt-to taste
    1 tsp cumin powder
    1/2 tsp red chili powder
    1 tsp Mexican whole oregano if available
  • Add 2 cups of water and 2 tbsp sour cream or thick plain yogurt.
    Give everything a good stir.
    Cover and simmer on medium heat for 6-8 mins.

Toppings

  • Add your desired toppings and finish with a squeeze of lime.
    Serve hot.