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Tortilla Soup with Pinto Beans

Dried chiles and fire-roasted tomatoes give this tortilla soup recipe its flavor, but pinto beans make it a hearty main dish.
6 Servings - 50 min -
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Servings:6  | Calories:402 | Total Fat:10g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 10g
15 %
Sat Fat 2g
10 %
Total Carb 69g
23 %
Fiber 15g
60 %
Sugars 8g
Cholesterol 2mg
1 %
Sodium 1634mg
68 %
Protein 15g
30 %
25% Pinto beans
24% Corn tortillas
24% Vegetable broth
24% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3 large dried New Mexico chiles (or pasilla or ancho chiles)
1 15 ounce cans diced tomatoes, preferably fire-roasted
1 medium onion, chopped
3 cloves garlic, peeled
1/2 teaspoon Mexican oregano (optional)
1/4 teaspoon chipotle chili powder (or to taste)
4 cups vegetable broth or no-chicken broth
4 cups water
3 cups pinto beans, cooked
salt to taste
6 corn tortillas
1 large lime, cut into 6 wedges
1 ripe large avocado, cut into 1/4 inch cubes
4 cups chopped spinach, chard, or kale leaves (packed)

Directions : View recipe directions on
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