Three Bean Tortilla Soup

Name: Three Bean Tortilla Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by Ginny Sue

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

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

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

directions

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.

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Reviews

This was a very hearty soup. Next time I am going to try a can of stewed tomatoes instead of the 1 large tomato. Over all a good soup.

mom_of_4

RECIPE SUBMITTED BY

Ginny Sue

United States

“So many recipes, so little time.” I love to cook, especially trying new recipes. I try to prepare at least 3 new recipes a week. I have enjoyed cooking and baking since I was first able to peer over the top of Mom’s kitchen counter. I have been married for over 25 years and have one adult daughter. My hobbies (other than cooking) include gardening, yoga, shopping, reading, and crafts. I also have a commitment to myself to work out for an hour at least 3 times a week Every other weekend, DH and I go to our weekend home at a golf course country club. On Friday afternoons, we usually eat lunch on the road as we try to beat the traffic out of town. I'm always looking for new sandwich ideas for those Friday lunches. Once we get there, I don't want to drive yet again to the supermarket or even out to dinner. (The closest supermarket is 3 miles away.) Through 'zaar, I have found the convenience of "dump" recipes for Friday night dinners. I make them up in advance and freeze, then just put them in the ice chest for the trip. They are ready to grill or bake for dinner. During the week, I stick with quick and easy recipes that can be prepared in 45 minutes or less. On weekends is when I try the more complicated recipes that take a longer time to prepare. I've assembled by main dish cookbooks accordingly. I have nothing against convenience foods (use them all the time!) and I am in no way a food snob. However, I don't cook with cream of xxxx soups, processed cheese food, and others of that ilk. Besides being full of sodium, fat and other bad things, I just don't care for the taste and texture. DH is lactose-intolerant and has high cholesterol, which challenges me to find healthy good-tasting recipes.

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