Spicy Tortilla Bean Soup

Spicy Tortilla Bean Soup

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linzianne 0

"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."
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1 h 10 m servings 454 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 454 kcal
  • 23%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2087 mg
  • 83%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. 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.
  2. 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.



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