Mexican Pinto Bean Soup

[missyinacage]

28 oz can Crushed Tomatoes
14 oz Can Rotel
1 Medium Onion, Chopped
1 head of Garlic, Chopped (if you don't like garlic use less)
1 29oz can Pinto Beans, Drained and Rinsed
3 C Vegetable Broth
1 t, Salt
1 t. Mexican Oregano (regular is fine if that's what you have on hand)
1 t. Cumin
1 t. Smoked Paprika
3 or 4 corn tortillas, torn into smaller pieces
1 T oil

Cook Onion, Garlic and Tortillas in oil until onion is translucent. Add in both cans of Tomatoes & Salt and bring to a boil. Lower to a simmer and add broth, beans and spices. Simmer for at least 20 minutes to allow the flavors to meld.

I used my immersion blender to puree it, and really liked the texture (plus then it was full liquid.)

Great toppings: Hot sauce, sour cream, Cotilla cheese, cilantro, tortilla strips

 

[Kcuster83]

Why the tortillas? To thicken the soup?

 

[dianeseattle]

Good question. I have all the grains I need to make tortillas. If they're for thickening, you can use plain tortilla flour and lard, if it contains it.

 

[Elidh]

Mmmmm, Missy - sounds yummy!

 

[KarenWV]

That does sound delicious. Thanks Missy.

 

[JudyNY]

Yes, the tortillas are suppose to thicken it. I only know this because I make a Chicken Tortilla Soup and it calls for the same thickener (tortillas). I chose to make a slurry instead (cornstarch & water) to thicken because I didn't have the tortillas and it came out good.

 

[WazzuCoug]

I will probably give this a try. Thanks for sharing!