When busy (which is like all the time these days!), I’ve got several super-easy go-to recipes that I like to whip up. Busy Bean & Tortilla Soup is one of those. And it’s perfect timing right now for Cinco de Mayo.

How to make it!

Everything is done in one step … no sautéing anything in advance. Just add all ingredients except the tortilla chips and garnishes to a pot, bring to a boil, and then simmer for just 7 minutes. No need for stirring or watching the soup while it simmers–just let it do it’s thing!

When done simmering, stir in the tortilla chips. Then taste the soup and adjust seasonings as you wish!

The taste!

Don’t worry about cutting corners here … the taste is amazing thanks to the combination of savory ingredients, including beans, broth, fully-ripened tomato (yes, do make sure it’s truly ripe!), and tortilla chips, a hint of heat (jalapeño), splash of acid (lime juice), sprinkling of spice (chili powder), and, of course, salt to taste.

The garnishes!

The garnishes will take if over the top, bringing fresh aroma, eye appeal, and texture. Choose anything you like. (See Notes for some of my ideas!)

Enjoy it!

Celebrate Cinco de Mayo with a bowl of it. And enjoy it on any busy day you have the rest of the year. I know I will!

busy bean & tortilla soup

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• Author: Jackie Newgent
• Total Time: 18 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

When busy (which is like all the time these days!), I’ve got several super-easy go-to recipes that I like to whip up. Busy Bean & Tortilla Soup is one of those. Everything is done in one step … no sautéing anything in advance.

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Ingredients

Units USM Scale 1x2x3x

• 1 (15-oz) can black, pinto, or kidney beans (ideally low sodium), rinsed and drained
• 2 cups low-sodium vegetable broth
• 1 large fully-ripened tomato, diced (or use canned if your tomato isn’t ripe!)
• 1/2 jalapeño, extra-thinly sliced
• Juice of 1/2 lime (1 tablespoon), or to taste
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon chili powder, or to taste
• 1 cup coarsely broken organic tortilla chips (1 1/2 ounces)
• Garnish: 6 whole tortilla chips & 1 small handful fresh cilantro
• Optional (yummy!) garnishes of choice (see Notes)

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Instructions

1. Add the beans, broth, tomato, jalapeño, lime juice, salt, and chili powder to a medium or large saucepan. Bring to a boil over high. Reduce heat to medium-low and simmer until flavors are developed, about 7 minutes.
2. Stir in the broken tortilla chips, adjust seasoning, and serve topped with garnishes.

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Notes

Try any of these optional garnishes (or other favorites): Plant-based sour cream, diced avocado or guacamole, “cheese” of choice, grilled organic corn, grilled sliced poblano pepper, plant-based chicken nuggets, sliced scallions, lime wedges, and/or pumpkin seeds.

*Note: This recipe is high in sodium. If you need to follow a sodium-modified diet, use low-sodium or no-salt-added options or reduce the amount of sea salt added to this soup.

• Prep Time: 8 minutes
• Cook Time: 10 minutes
• Category: Soup
• Cuisine: Mexican

Nutrition

• Serving Size: 2 cups
• Calories: 300
• Sugar: 3g includes 1g added sugars
• Sodium: 990mg*
• Fat: 5g
• Saturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 14g
• Protein: 14g
• Cholesterol: 0mg

Got a craving for more Mexican-inspired recipes? Try my mexican caramelized rice and veggie skillet (HERE), stuffed skillet veggie burrito tart (HERE), pant-based baby bella, poblano, and corn tacos (HERE), and mexican-style cauliflower rice (HERE).