You get inside warmth from this soup. Vegans can enjoy it because it doesn’t include any animal products. Although they unexpectedly thicken the soup as it cooks, the tortillas are optional if you prefer a soup with a thin broth. Despite the fact that it appears to have a lot of ingredients, I made this when my refrigerator was virtually empty to utilize the components I always have on hand. Adapt the seasonings to your preferences and what’s in your pantry.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup uncooked brown rice
- 2 tablespoons vegetable oil, divided
- 2 tablespoons ground cumin, divided
- 2 tablespoons paprika, divided
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper, or to taste
- 2 cups water
- 2 medium yellow onions, diced
- 2 stalks celery, diced
- 1 large green bell pepper, diced
- 2 teaspoons minced garlic
- 1 pound frozen corn
- 1 (15 ounce) can pinto beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 2 (15 ounce) cans fire-roasted diced tomatoes with juice
- 2 tablespoons ground coriander
- salt and freshly ground black pepper to taste
- 5 cups vegetable broth
- 7 (6 inch) corn tortillas, cut into strips
- 1 small lime, zested and juiced
- coarsely crumbled tortilla chips (optional)
Instructions
- Combine rice, 1 tablespoon vegetable oil, 1 tablespoon cumin, 1 tablespoon paprika, garlic powder, chili powder, oregano, 1/2 teaspoon salt, 1/2 teaspoon pepper, and crushed red pepper in a saucepan over medium heat. Toast rice until lightly browned, about 5 minutes. Add water and bring to a boil. Cover, reduce heat, and simmer until rice is cooked through according to package directions, 45 to 50 minutes.
- Meanwhile, heat remaining tablespoon of oil in a large stockpot over medium heat and cook onions, celery, bell pepper, and garlic until crisp-tender, about 5 minutes. Add frozen corn and saute until hot, 3 to 5 minutes. Add pinto, black, and kidney beans, tomatoes with their juices, coriander, remaining 1 tablespoon cumin, remaining 1 tablespoon paprika, and season with salt and pepper. Cook for about 5 minutes. Pour in vegetable broth and add tortilla strips. Once rice is cooked, add it to the soup.
- Cook tortilla soup over medium heat until tortillas begin to break down and thicken the broth, about 30 minutes. Add lime zest and juice and cook for 5 minutes more.
- Serve hot and garnish with coarsely crumbled tortilla chips.
Reviews
We loved this soup at home! It’s more like a hearty stew or a chili, makes a lot, and leftovers store well.