Prep Time:
40
Cook Time:
25
Total Time:
40
This cozy Small Red Bean Tortilla Soup combines cooked High Plains Small Red Beans with tomatoes, peppers, corn, broth, and chili spices. Finish it with crispy tortilla strips and fresh toppings for an easy soup with plenty of texture.
Ingredients:
2 cups cooked High Plains Small Red Beans
1 tablespoon olive oil
½ medium onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon smoked paprika
1 14.5-ounce can diced tomatoes
4 cups vegetable or chicken broth
1 cup corn kernels
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
Juice of ½ lime
Tortilla strips or crushed tortilla chips, for serving
Optional toppings: avocado, cilantro, shredded cheese, sour cream, or jalapeño
How-To:
Heat olive oil in a large pot over medium heat.
Add onion and bell pepper and cook until softened.
Add garlic, chili powder, cumin, and smoked paprika and cook for 1 minute.
Stir in diced tomatoes, broth, cooked small red beans, corn, salt, and black pepper.
Bring to a simmer and cook for 20 minutes.
Stir in lime juice.
Taste and adjust seasoning.
Serve with tortilla strips and desired toppings.
