A pinto bean and tortilla soup that is rich with flavor and super fun to eat especially when you top it with all the things, including (but not limited to) sour cream, cheese, avocados, tortilla chips, and hot sauce.
As if what this world needs is another recipe for tortilla soup. I mean, I have two (beloved ones!) on my site already but they’re all really different and unique in their own way and DON’T EVEN ASK ME TO CHOOSE A FAVORITE.
I couldn’t. Really.
The first is bean-free and kind of a mash-up between posole and tortilla soup. The second is really wholesome and has sweet potatoes and lentils and all kinds of nutrient-dense good stuff.
It’s from the mastermind of Dorie Greenspan and dare I say it kind of tastes like nachos but in soup form?
I mean that in the best way.
I think we can all agree that the whole point of tortilla soup is to basically have some sort of vehicle for toppings consumption.
Not like I need an excuse to eat a bag of tortilla chips and a hunk of cheddar, but it definitely feels less gluttonous when there’s a bowl of chipotle-spiced tomato and pinto bean goodness underneath them.
The whole soup comes together in less than an hour but somehow has the depth of flavor of a broth that’s been simmering for dayyyssszz. Ever an advocate for cooking your own bean from scratch, I maintain that this is in large part due to the fact that I used the bean broth from cooking my pinto beans in place of some of the veggie broth. Of course if you have a really good homemade veggie broth or access to some really high quality stuff, then that may do the trick as well.
- 1 large Vidalia onion, chopped
- 1 large red bell pepper, seeded and chopped
- 1½ tbsp olive oil
- 2 large carrots, peeled and cubed
- 1 jalapeno, seeded and minced
- 2 garlic cloves, minced
- ½ tsp sea salt, plus more to taste
- pinch of sugar
- ¾ tsp cumin
- ½ tsp chili powder
- 1 tsp adobo sauce
- 2 cups bean broth (from can or cooking homemade beans)
- 2 cups vegetable broth
- 15 oz canned fire-roasted diced tomatoes
- 2 cups cooked pinto beans
- sour cream
- shredded cheddar or monterey jack cheese
- tortilla chips
- hot sauce
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onion, pepper, carrots, jalapenos, and garlic to the pan. Season with the salt and sugar and cook, stirring every few minutes, for 20 minutes.
- Stir in the cumin, chili powder, and adobo sauce and cook for 1 minute. Pour in the broth (both bean and vegetable), canned tomatoes, and beans. Bring to a boil, then lower heat and simmer for 20 minutes. Season to taste with salt, black pepper, and lime juice.
- Remove from the heat and divide into serving bowls. Top with suggested mix-ins above, as desired.
Recipe from Everyday Dorie