Tortilla Soup with Pinto Beans

Name: Tortilla Soup with Pinto Beans
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 large ripe large avocado, cut into 1/4-inch cubes; 425 grams diced tomatoes, preferably fire-roasted; 946 milliliters vegetable broth or no-chicken broth; 3 larges dried New Mexico chiles (or pasilla or ancho chiles); 0 teaspoons chipotle chili powder (or to taste); 6 corn tortillas; 3 cloves garlic, peeled; 946 milliliters chopped spinach, chard, or kale leaves (packed); 1 large lime, cut into 6 wedges; 1 medium onion, chopped; 1 teaspoons Mexican oregano (optional); 710 milliliters pinto beans, cooked; 6 servings salt to taste; 946 milliliters water

Tortilla Soup with Pinto Beans might be just the main course you are searching for. This gluten free, dairy free, and vegetarian recipe serves 6. One portion of this dish contains roughly 14g of protein, 7g of fat, and a total of 297 calories. If you have garlic, onion, kale leaves, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Sauce Pan

Pour it all into the blender along with the chipotle powder and process until smooth. 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”!)

Ingredients you will need

Ground Chipotle Chile Pepper

Tomato Paste

Equipment you will use

Blender

Pot

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. While the soup is cooking, prepare the tortillas. Preheat oven to 375F.

Ingredients you will need

Pinto Beans

Tortilla

Oregano

Broth

Water

Soup

Equipment you will use

Oven

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.

Ingredients you will need

Tortilla

Equipment you will use

Knife

Place the strips in a single layer on a baking sheet and sprinkle with salt, if desired.

Ingredients you will need

Salt

Equipment you will use

Baking Sheet

Bake for about 15 minutes, stirring every 5 minutes, until golden brown.

Equipment you will use

Oven

Remove from oven and allow to cool uncovered until soup is ready.

Ingredients you will need

Soup

Equipment you will use

Oven

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. Ladle the soup into 6 soup bowls. Divide avocado and tortilla chips among the bowls.

Ingredients you will need

Tortilla Chips