Three Bean Tortilla Soup Recipes

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EASY TORTILLA SOUP RECIPE WITH THREE BEAN



Easy Tortilla Soup Recipe with Three Bean image

This Easy Tortilla Soup Recipe is a warm, hearty, and healthy meal. It is full of rich Mexican flavors and textures. Add on your toppings of choice to personalize each bowl!

Provided by Laurel Cornwell

Categories     Food

Time 1h10m

Number Of Ingredients 24

2 teaspoons coconut oil
1/2 of a large yellow onion, diced
2 stalks celery, diced
2 carrots, diced
1 teaspoon salt
1/2 teaspoon pepper
1 red bell pepper, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon chili powder
1/2 teaspoon oregano
1 can garbanzo beans, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 cup frozen corn
1 can fire roasted tomatoes
4 cups vegetable broth
3 bay leaves
A few handfuls of tortilla chips
Sliced avocado
Shredded cheese
Tortilla chips
Sliced scallions
Cilantro leaves

Steps:

  • Heat the coconut oil in a large soup pot or Dutch oven. Add in the onion, celery, carrot, salt and pepper. Sauté until the veggies are wilted and the onions are translucent.
  • Add in the bell pepper, and sauté for another 5 minutes. Add in the garlic and sauté until fragrant, about 30 seconds.
  • Add in the tomato paste, chili powder, and oregano. Sauté, sitting frequently until the tomato paste has darkened in color, about 3 minutes.
  • Add in the beans and corn. Stir to combine.
  • Add in the tomatoes, vegetable broth, and bay leaves. Bring to a simmer and cover. Simmer, stirring occasionally, for 20 minutes.
  • Remove the lid, and stir in a few handfuls of tortilla chips. Simmer for 10-15 minutes to let the chips soften into the soup.
  • Serve with desired toppings.

Nutrition Facts : Calories 395 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 5 milligrams cholesterol, Fat 13 grams fat, Fiber 14 grams fiber, Protein 17 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1417 grams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

THREE BEAN TORTILLA SOUP



Three Bean Tortilla Soup image

Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat.

Provided by Ginny Sue

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 large tomatoes
1/4 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can spicy chili beans, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can small white beans, drained and rinsed
1 (14 1/2 ounce) can chicken broth
4 6-inch corn tortillas
1/2 cup shredded cheddar cheese

Steps:

  • Heat a small non-stick skillet over medium-high heat until hot.
  • Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
  • Cool tomato slightly and coarsely chop.
  • In a large saucepan, combine tomato, onion, and garlic.
  • Cook over medium heat until onion and garlic are softened, about 5 minutes.
  • Stir in beans and broth, and bring to a boil.
  • Reduce heat, simmer 15 to 20 minutes.
  • Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
  • Bake for 5 to 8 minutes or until crisp.
  • To serve, ladle soup into bowls and top with tortilla strips and cheese.

Nutrition Facts : Calories 511.4, Fat 7.2, SaturatedFat 3.6, Cholesterol 14.8, Sodium 696.6, Carbohydrate 82.7, Fiber 19.4, Sugar 2.9, Protein 31.6

TORTILLA CHICKEN BEAN SOUP



Tortilla Chicken Bean Soup image

Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. -Michelle Larson, Greentown, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 5 servings.

Number Of Ingredients 9

1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 cup frozen diced cooked chicken, thawed
1 teaspoon ground cumin
Toppings: Crushed tortilla chips, shredded cheddar cheese and sour cream

Steps:

  • In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.

Nutrition Facts : Calories 193 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 869mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.

THREE BEAN SOUP



Three Bean Soup image

This soup is not only pretty, it is very easy and healthy as well and truly delicious. Top with chopped green onions and grated cheddar cheese.

Provided by DEBOKC

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 30m

Yield 10

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans black beans, drained
1 (15 ounce) can pinto beans, drained
2 (15 ounce) cans kidney beans, drained

Steps:

  • In a large saucepan over medium heat, cook onion, green and yellow bell peppers in oil until softened. Stir in chicken broth, tomatoes, black beans, pinto beans and kidney beans. Heat through.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 34.6 g, Fat 3.6 g, Fiber 12 g, Protein 11.3 g, SaturatedFat 0.5 g, Sodium 294.7 mg, Sugar 1.4 g

CONTEST-WINNING THREE-BEAN SOUP



Contest-Winning Three-Bean Soup image

This chili-like soup is delicious and very low in fat. Salsa, cumin and chili powder gave it plenty of flavor while several canned items make it fast to throw together on busy nights. -Joni Voit Champlin, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 13

1 large onion, chopped
1 medium green pepper, chopped
2 teaspoons olive oil
4 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) fat-free refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) stewed tomatoes, cut up
3/4 cup salsa
2 teaspoons chili powder
1/2 teaspoon pepper
1/4 teaspoon ground cumin

Steps:

  • In a large saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Add the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Nutrition Facts : Calories 201 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 755mg sodium, Carbohydrate 36g carbohydrate (6g sugars, Fiber 10g fiber), Protein 12g protein. Diabetic Exchanges

TORTILLA SOUP WITH BLACK BEANS



Tortilla Soup with Black Beans image

Beans, a good-quality pantry staple, make this meal healthy, delicious, and affordable.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 15m

Number Of Ingredients 10

1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes in juice
2 cans (15 ounces each) black beans, rinsed and drained
1 can (14.5 ounces) reduced-sodium chicken broth
1 package (10 ounces) frozen corn kernels
Coarse salt and ground pepper
1 cup crushed tortilla chips, plus more for serving (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving

Steps:

  • In a large saucepan, heat oil over medium. Cook garlic and chili powder until fragrant, about 1 minute. Add tomatoes (with juice), beans, broth, corn, and 1 cup water; season with salt and pepper.
  • Bring soup to a boil; reduce to a simmer. Add tortilla chips; cook until softened, about 2 minutes. Remove from heat; stir in lime juice, and season with salt and pepper. Serve soup with lime wedges and, if desired, more chips.

Nutrition Facts : Calories 277 g, Fat 6 g, Fiber 8 g, Protein 13 g

TORTILLA AND BEAN SOUP



Tortilla and Bean Soup image

Here's a recipe for a Mexican-style soup that uses lots of beans combined with fresh chicken. The taco seasoning and green chiles make this one spicy - so be careful, and add to your taste. Serve with tortillas.

Provided by Margie C.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

6 cups water
4 skinless, boneless chicken breasts
1 onion, chopped
1 (15 ounce) can kidney beans
1 (15 ounce) can ranch-style beans
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can white hominy
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (1.25 ounce) package taco seasoning mix
1 (1 ounce) package ranch dressing mix

Steps:

  • Combine the chicken and water in a large pot over high heat. Cook for 30 minutes to 1 hour, or until chicken is done. Remove chicken from the pot, and cut into bite-size pieces.
  • Return the meat to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low, and simmer for 30 minutes or until heated through.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 29.6 g, Cholesterol 22.8 mg, Fat 1.4 g, Fiber 8.6 g, Protein 16.9 g, SaturatedFat 0.2 g, Sodium 1091.2 mg, Sugar 1.8 g

CROCKPOT BLACK BEAN TORTILLA SOUP



Crockpot Black Bean Tortilla Soup image

An easy vegetarian version of tortilla soup. I'm writing it here in its basic, mild form, but you can turn up the heat by adding tabasco, using a hot enchilada sauce, or throwing in some diced jalapeno or chipotle.

Provided by MN_SpiceHunter

Categories     Black Beans

Time 8h15m

Yield 5 bowls, 5 serving(s)

Number Of Ingredients 11

1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced tomatoes with green chilies
8 ounces enchilada sauce
1 medium onion, chopped
1 garlic clove, minced
4 cups vegetable broth or 4 cups mock chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
10 ounces frozen corn
2 tablespoons cilantro, chopped
5 corn tortillas

Steps:

  • Combine all ingredients except tortillas in crockpot, cook on low 8 hours.
  • Preheat oven to 400°F Lightly spray both sides of tortillas with nonstick cooking spray. Cut into thin strips (about 2.5" x 0.5") and spread onto baking sheet. Bake, turning occasionally until crisp, 5-10 minutes.
  • Sprinkle tortilla strips over hot soup and serve immediately.

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