Recipes and Cooking Tortilla-Bean Soup 4.0 (1) 1 Review This Mexican-inspired vegetarian tortilla soup is perfect for an easy dinner at home. Hominy, black beans, and corn give the soup a great texture, while the fire-roasted tomatoes add the perfect amount of sweet and smoky flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 20 mins Total Time: 45 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 1 tablespoon vegetable oil 1 cup chopped onion 1 fresh poblano or 2 fresh jalepeño chilie peppers, seeded and chopped* 2 cloves garlic, minced ½ teaspoon ground cumin 2 14.5 ounce cans reduced-sodium vegetable broth 1 14.5 ounce can fire-roasted diced tomatoes, undrained 1 8 ounce can tomato sauce 1 tablespoon chopped fresh oregano or 1 tsp. dried oregano, crushed 2 15 ounce cans black beans and/or pinto beans, rinsed and drained 1 15.5 ounce can golden hominy, drained, or 1 1/2 cups frozen fire-roasted corn ⅔ cup heavy cream (optional) 4 6 inch corn tortillas Toppers, such as sour cream, chopped avocado, shredded cheese, chopped fresh cilantro, and/or lime wedges Directions In a 5- to 6-qt. Dutch oven heat oil over medium. Add onion, chile pepper(s), garlic, and cumin; cook 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in broth, tomatoes, tomato sauce, and oregano. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in beans, hominy, and, if desired, cream; heat through. Meanwhile, preheat oven to 375°F. Halve tortillas; cut each half crosswise into 1/2-inch strips. Place tortilla strips on a baking sheet. Bake 10 to 12 minutes or until crisp. Serve soup topped with tortilla strips and desired toppers. *Tip Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 280 Calories 6g Fat 49g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 280 % Daily Value * Total Fat 6g 8% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 1322mg 57% Total Carbohydrate 49g 18% Total Sugars 7g Protein 10g Vitamin C 58.3mg 292% Calcium 101mg 8% Iron 3.3mg 18% Potassium 703mg 15% Folate, total 17.9mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.