Total Time
Prep 5 mins
Cook 30 mins

Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat.

Ingredients Nutrition


  1. Heat a small non-stick skillet over medium-high heat until hot.
  2. Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
  3. Cool tomato slightly and coarsely chop.
  4. In a large saucepan, combine tomato, onion, and garlic.
  5. Cook over medium heat until onion and garlic are softened, about 5 minutes.
  6. Stir in beans and broth, and bring to a boil.
  7. Reduce heat, simmer 15 to 20 minutes.
  8. Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
  9. Bake for 5 to 8 minutes or until crisp.
  10. To serve, ladle soup into bowls and top with tortilla strips and cheese.
Most Helpful

4 5

This was a very hearty soup. Next time I am going to try a can of stewed tomatoes instead of the 1 large tomato. Over all a good soup.