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

Instructions

• 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.