We are a family that loves Mexican food. I think my kids like it because everything is covered in cheese and sour cream (or whip cream as my daughter calls it). One of my favorite things to make during these colder winter months is soup and so I combined our Mexican cravings with a recipe that is warm and belly filling to create this Tortilla Soup with Pinto Beans.
Soup is a great meal for a family, because it’s often easy to make and there are almost always leftovers. As a mom, I love leftovers because it means a night off later in the week or it covers a few of my kids school lunches.
Soup is also a great choice when you have to feed a crowd. Whether you’re hosting a big extended family dinner or having people over for football watching or game night, this is an easy and affordable way to fill a lot of bellies.
To make my life even easier, I often use Hurst HamBeens in my recipes. I love the high-quality beans and the fact that I can prepare them in so many different ways. You can use their quick cook method if you don’t want to soak beans overnight or they’ve also got slow cooker varieties now as well. When you’re a busy mom, options are always good!
For this recipe, I used Hursts’s Pinto Beans, since they are a common ingredient or side dish in Mexican cooking I knew they would add just the right flavor to tortilla soup.
Okay, so are you ready to get things cooking? Let’s start our tortilla soup, I’m getting hungry just talking about it!
Ingredients you’ll need for the Tortilla Soup with Pinto Beans:
1 Bag of Hurst Pinto Beans and included seasoning packet
2 cans of fire roasted diced tomatoes
1 can green chilis
1 onion chopped (approx. 1 cup)
2 cloves of garlic diced
1 cup chopped peppers (your choice)
1 1/2 cups frozen corn
1/4 cup chopped cilantro
Tortillas or Tortilla Chips
Any other toppings you might like such as cheese, sour cream, diced onions, jalapenos, etc.
Directions for Making Tortilla Soup:
I opted to prepare the beans using the quick cooking method, which meant I didn’t need to plan ahead or soak the beans overnight. You just rinse them and then throw them in a big pot with your onion, garlic and 10 cups of water. I did heat the onions and garlic for a few minutes before adding the beans and water just to give them a chance to blend their flavors and become fragrant. Bring the beans to a rapid boil and then reduce the heat and continue to cook at a low boil for 1 1/2 hours. Be sure to check in on them now and then and adjust the heat as necessary as you don’t want all the water to cook off and the beans to burn (I’m not speaking from experience or anything, just thought it would be a good to know)
About an hour into the cooking, go ahead and add your other ingredients including the canned tomatoes, the green chilis, the peppers and corn and the cilantro along with the juice of a half of lime and the seasoning packet from the beans. Let the soup finish cooking for the remaining thirty minutes and then salt and pepper to taste.
While the soup is cooking if you want to make your own tortilla strips for the topping, it’s super easy. Just very lightly brush five or six tortillas (more if this is for a large group) with oil and then cut them into strips, place on a cookie shoot and bake at 350 degrees for 10 minutes, flipping them over at the five-minute mark. If that’s too much trouble then tortillas chips broken into small pieces will be just as tasty.
Serve the soup with whatever toppings your family or guests like. If you’re serving this at a bigger get-together or party, you could even set it up bar style and let people choose their toppings. I’d include avocado, tortilla strips or chips, shredded cheese, chopped onions, additional cilantro, jalapenos, and sour cream. Limes for garnish can also be a nice finishing touch.
- 1 Bag of Hurst Pinto Beans and included seasoning packet
- 2 cans of fire roasted diced tomatoes
- 1 can green chilis
- 1 onion chopped (approx. 1 cup)
- 2 cloves of garlic diced
- 1 cup chopped peppers (your choice)
- 1½ cups frozen corn
- ¼ cup chopped cilantro
- 1 lime
- Tortillas or Tortilla Chips
- Any other topping you would like (cheese, sourcream, etc)
- Heat your chopped onion and garlic for five minutes in a big soup pot on medium, just until slightly transluscent and fragrant
- Rinse the beans and then put them in the pot with your onion, garlic along with 10 cups of water.
- Bring the beans to a rapid boil and then reduce the heat and continue to cook at a low boil for 1½ hours.
- An hour into the cooking add your other ingredients including the canned tomatoes, the green chilis, the peppers and corn and the cilantro along with the juice of a half of lime and the seasoning packet from the beans.
- Let the soup finish cooking for the remaining thirty minutes and then salt and pepper to taste and serve.
For other Hurst Hambeen Recipes, Click HERE.
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