Spicy Black Bean Corn Tortilla Soup Food

SPICY TORTILLA BEAN SOUP

Spicy Tortilla Bean Soup image

A nice, healthy, spicy Mexican dish especially good for cold winter day! Add lime juice, Cheddar cheese, and diced avocado to top of soup if desired.

Provided by linzianne

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, diced
2 (7 ounce) cans chipotle peppers in adobo sauce
2 tablespoons chili powder
2 teaspoons ground cumin
2 quarts vegetable broth
2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans garbanzo beans, drained
2 (15 ounce) cans black beans, drained
2 (14.5 ounce) cans diced spicy tomatoes
2 (15.25 ounce) cans whole kernel corn, drained
1 tablespoon ground cinnamon
1 pinch cayenne pepper, or more to taste
salt and ground black pepper to taste

Steps:

Heat olive oil in a pot over medium heat; saute onion and garlic until onion is transparent, about 10 minutes. Add chipotle peppers; cook and stir until fragrant, about 1 minute. Add chili powder and cumin; cook and stir until mixture is heated through, about 5 more minutes.
Stir broth, pinto beans, garbanzo beans, and black beans into onion mixture; bring to a boil. Add tomatoes, reduce heat, and simmer until soup is heated through and flavors have blended, about 20 minutes. Add corn and cinnamon; cook, stirring occasionally, for 15 more minutes. Season with cayenne pepper, salt, and black pepper.

Nutrition Facts : Calories 454 calories, Carbohydrate 80.5 g, Fat 7.9 g, Fiber 20.7 g, Protein 18.8 g, SaturatedFat 1 g, Sodium 2087 mg, Sugar 9.8 g

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

TORTILLA SOUP WITH BLACK BEANS AND CORN

Tortilla Soup With Black Beans and Corn image

Simple and made with pantry staples. A Great homemade last minute meal. Also a good way to use up the bottom of the bag crushed tortilla chips.

Provided by Ambervim

Categories Low Cholesterol

Time 25m

Yield 12 cups

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
29 ounces tomatoes, diced in juice (2 cans)
30 ounces black beans, rinsed and drained (2 cans or cooked from dry)
15 ounces chicken stock
10 ounces corn kernels (frozen good)
coarse salt
pepper
1 cup tortilla chips, crushed (plus some for serving if you want)
1 tablespoon lime juice (plus wedges to serve is nice)

Steps:

Heat oil over medium. Cook garlic, chili powder and cumin til fragrant, about 1 minute.
Add tomatoes with juice, beans, brother, corn, stock and 1 cup water.
Season with salt and pepper.
Bring to a boil, reduce to simmer.
Add tortilla chips and cook until softened, about 2 minutes.
Remove from heat and stir in lime juice.
Season again with salt and pepper as needed.
Serve with lime wedges and tortilla chips.

Nutrition Facts : Calories 136.8, Fat 2.7, SaturatedFat 0.5, Cholesterol 1.1, Sodium 68.5, Carbohydrate 23, Fiber 6.1, Sugar 2.5, Protein 7

TORTILLA, BLACK BEAN, CORN AND TOMATO SOUP

Tortilla, Black Bean, Corn and Tomato Soup image

If you need something you can make quickly from your pantry with a great result, this is it! The heat can be ratcheted up or toned down to your liking. It is healthy, tasty, easy, scratch and a crowd pleaser.

Provided by Ambervim

Categories Black Beans

Time 20m

Yield 12 Cups

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
4 teaspoons garlic, minced
1 teaspoon chili powder (I use green, any will work)
1 hot pepper, minced (Serrano, jalapeno, whatever you have or want to use)
30 ounces diced tomatoes with juice (plus or minus depending on can size or fresh yeild)
30 ounces black beans, rinsed and drained (plus or minus, from a can or start dried and cook first which would, obviously increase your prep ti)
15 ounces chicken broth
10 ounces corn kernels (fresh or frozen best)
coarse salt
fresh coarse ground black pepper
1 cup tortilla chips, crushed (more for garnish if you want)
1 tablespoon lime juice (lemon will do fine, wedges for garnish if you want)
sour cream (for garnish) (optional)

Steps:

Heat oil over medium heat. Add garlic, hot pepper and chili powder and cook until fragrant.
Add tomatoes, beans, broth, corn and 1 cup of water.
Season with salt and pepper.
Bring to a boil.
Reduce to simmer and add tortilla chips. Cook until softened (just a couple minutes).
Remove from heat and stir in lime juice.
Season with salt and pepper if it needs it.
Serve with either lime wedges or sour cream -- maybe add some more crunchy chips -- all are optional.
Enjoy.