This is a print preview of "Three Bean Tortilla Soup" recipe.

Three Bean Tortilla Soup Recipe
by Global Cookbook

Three Bean Tortilla Soup
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 4

Ingredients

  • 1 lrg tomato or possibly 1 small can minced tomatoes
  • 1 sm onion finely minced
  • 2 lrg garlic cloves chopped
  • 1 can black beans (15 ounce.) liquid removed
  • 1 can navy beans (15 ounce.) liquid removed
  • 1 can chili beans (15 ounce.) liquid removed
  • 1 can chicken broth (14 1/2 ounce.)
  • 4 x corn tortillas (6") cut in thin strips
  • 2 ounce cheddar cheese (more if you like)

Directions

  1. Heat oven to 425 degrees. Heat small, non-stick skillet over medium-high heat till warm. Add in tomato to skillet, heat tomato till blistered and charred, turn to cold (coarsely chop). Spray large saucepan with non-stick spray. Add in tomato, onion and garlic, cook 3 min. Add in beans and chicken broth; bring to a boil. Then simmer till tender. Put tortilla strips in baking pan. Bake at 425 degrees 5-8 min. Ladle soup into bowls, top with tortilla strips and cheese.
  2. Makes 4 big bowls of soup.
  3. Glenda Says: This is an especially good soup to serve on a cool wintry day. It is a real "comfort" food. May also serve with big slices of crusty bread.