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Pinto Bean Tortilla Soup

Try this recipe for those cold winter days or just when your craving a delicious bowl of soup!

Prep Time: 2 hours

Cook Time: 40 mins

Yield: 4 Servings

You Will Need

  • 3 Cups Cooked Pinto Beans from Full Cart (following instructions on package)
  • 2 Tbsp Canola Oil
  • 1/2 Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 1/2 Orange Bell Pepper, Diced
  • Kosher Salt (to taste)
  • Pepper (to taste)
  • 1 1/2 Tsp Cumin
  • 1 Tsp Chili Powder
  • 16 Oz Chipotle Corn Salsa (or similar)
  • 4 Cups Vegetable Broth
  • 15 Oz Can Whole Kernel Corn, Drained
  • Small Tortilla Chips


  • First, heat a large pot over medium heat and add in oil, onion, garlic, bell pepper and a pinch of salt and pepper.
  • Cook for 4-5 minutes, stirring often until vegetables are soft.
  • Add cumin, chili powder and stir well. Add salsa and vegetable broth and stir.
  • Increase heat and bring to a boil then add cooked pinto beans and corn.
  • Reduce heat and simmer with lid for 30 minutes.
  • Remove from heat and let cool before serving.

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