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.
Ingredients
Units
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- 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)
Instructions
- 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.
- Stir in the broken tortilla chips, adjust seasoning, and serve topped with garnishes.
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