This soup came together very quickly and makes loads of soup! M and I got about 10 servings out of this recipe! What I love the most-it has all the flavor you except out of a slow simmer tortilla soup but in under 30 minutes-my kind of soup 🙂 I know that adding the tortillas to soup seems weird but it really thickens the soup up.
1 tsp olive oil
1 medium onion, thinly sliced
1 jalapeño, seeded and thinly sliced
1 green bell pepper, seeded and chopped
4 garlic cloves, minced
1/2 tsp red pepper flakes
1 tsp salt
24 oz canned whole tomatoes
24 oz vegetable broth
4 oz tortilla chips
1 tbsp ground cumin
1 15 oz can pinto beans or about 1 1/2 cups cooked pinto beans (I use this technique)
1 cup frozen corn
1/2 cup chopped fresh cilantro
juice from 1 lime
Preheat a 4 quart or bigger pot over medium heat. Add the oil and swirl to coat. Sauté the onions, jalapeño and bell pepper until onions are translucent, about 5 minutes. Add a little broth if required. Add garlic, red pepper flakes and salt and cook for another minute.
Break up the tomatoes with your fingers or a pair of scissors and add them to the pot, including the juice. Fill the can with broth and add that to the pot as well. Stir in cumin.
Crush 2 oz of the tortilla chips into crumbs (like dime sized) and add to the soup. Cover and bring to a boil. Once it boils, reduce to a simmer and add the beans, cron and about most the cilantro.
Let simmer for about 5 minutes and then add the lime juice. Ladle soup into bowls and garnish with the rest of the remaining chips and cilantro.