Mexican Tortilla Soup

Enjoy a comforting bowl of Mexican Tortilla Soup! This gluten free one-pot meal is easy and full of flavour.

Steps

1. Heat a large pot over medium high heat with 2 tablespoons of olive oil.
2. Add the onions and peppers and cook until the vegetables are soft and golden, about 5 minutes.
3. Add garlic and cook for one minute.
4. Add vegetable broth, tomatoes, tomato paste, cumin, chilli powder and pinto beans.
5. Bring to a boil and then reduce heat to low and simmer uncovered for 10 minutes.
6. Add the diced tortilla chips into the pot and simmer the soup for an additional 5 minutes.
7. Add the cilantro, salt and pepper and simmer for one more minute.
8. Serve and enjoy!

• 1 large onion, diced
• 1 red pepper, diced
• 1 garlic clove, minced
• 2 tablespoons of olive oil
• 2 cups of vegetable broth
• 1 can (14.5 ounces) whole tomatoes, undrained
• 2 tablespoons of tomato paste
• 1 teaspoon of cumin
• 1/4 teaspoon of chilli powder
• 1 (15 ounces) can of pinto beans, rinsed and drained
• 2 tablespoons of freshly chopped cilantro
• 4 small corn tortillas, diced
• Salt and pepper to taste