Loaded with pinto beans instead of chicken, this vegetarian tortilla soup is hearty enough for a cold winter, with great flavor and fun toppings.
I have seen always chicken tortilla soup and wanted to make a vegetarian version. Finally got a recipe for vegetarian tortilla soup and I decide to make it my own changes and made it. 
Since I have a habit of making everything from scratch I thought I will make corn tortilla at home. Then I skipped that idea and bought a store-bought one. I have few left which I am planning to make taquitos and tacos. I need to make it. If it is good soup my hubby and kids loves it and for kiddos I need to make it less spicy, this one is slightly spiced so they didn’t want to try it. Original recipe used peas and corns we are not that great fan of peas so used pinto beans.
In India pinto beans are called Chitra Rajma (Chitri–wale Rajma) because of its color in skin. Nowadays I forget to soak them the night before so I pressure cook them with some extra whistle. According to famous cookbook author Diana Kennedy you can’t find tortilla soup all over the Mexico, but only in Mexico City. To be really authentic, the soup should have only a little white onion, raw not cooked, blended with roasted tomato.
Mine is not authentic, as it is vegetarian also I cooked onion along with tomato so more of a fusion. Again do to health consciousness I used baked tortilla instead of fried ones.
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Hearty Portobello and Pinto Bean Tortilla Soup
- Total Time: 81 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This rich and savory tortilla soup features earthy portobello mushrooms and hearty pinto beans, pureed into a velvety base. Garnish with crispy tortilla strips and fresh avocado for a satisfying meal.
Ingredients
- 4 inch - 6 corn tortilla cut it into 1/4 inch (0.64cm) strips I used white corn tortilla
- 4 tomatoes roughly chopped
- 8 portabella mushrooms
- 1 red bell pepper
- 1/2 of medium red onion
- 1 red chili use chipotle or arbol pepper if you have it hand
- 5 sprig of cilantro
- 2 teaspoon (9.9ml) ground cumin
- 3 cup (710ml) water
- 2 cloves of garlic
- 1/2 teaspoon (2.5ml) chili powder
- 1 cup (237ml) of fresh corn you can use frozen if you want
- 1 cup (237ml) cooked pinto beans
- 2 avocados
- 1 lime cut into wedges
- Cilantro
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, cut the corn tortillas into 1/4 inch strips, and place on the prepared baking sheet. Bake for about 6 minutes or until they become golden brown in color.
- Pressure cook the pinto beans if you are using dried beans, or use canned beans.
- In a sauce pot, add the tomatoes, onion, portobello mushrooms, red bell pepper, red chili, cilantro, ground cumin, garlic, cilantro sprigs, and 1 cup (237ml) of water. Cook for about 25-30 minutes or until the vegetables are cooked very well. Remove the red chili from the cooked veggie mixture.
- Transfer the veggie mixture into a blender or food processor and puree.
- Heat the vegetable puree along with 2 cups (473ml) of water, 1/2 teaspoon (2.5ml) chili powder, and salt. Cook everything for 10 minutes or until the mixture starts to thicken slightly. Then add 1 cup (237ml) of fresh corn and cook for 5 minutes. Then add the cooked pinto beans and cook for 2 minutes.
- Serve the soup with fresh avocado, lime wedges, tortilla strips (chips), and cilantro.
Notes
- Bake the tortilla strips until golden brown, about 6 minutes, to ensure they are crispy for serving.
- If using dried pinto beans, remember to pressure cook them or soak them overnight prior to starting the main recipe.
- Remove the red chili from the cooked vegetable mixture before pureeing to control the spice level.
- Prep Time: 30 minutes
- Cook Time: 51 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1.5 cups
- Calories: 420
- Sugar: 8
- Sodium: 650
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Carbohydrates: 55
- Fiber: 15
- Protein: 12
Frequently Asked Questions
Can I substitute pinto beans with another type of bean in this soup?
Yes, you can use black beans or kidney beans instead of pinto beans, but keep in mind that the flavor and texture may differ slightly.
What can I do to make the soup less spicy for my kids?
You can reduce the amount of spices used in the recipe or omit any spicy ingredients, and consider serving the soup with toppings like sour cream to help balance the heat.
Is it necessary to soak the pinto beans overnight before cooking?
No, if you forget to soak them, you can pressure cook the pinto beans with an extra whistle to ensure they are tender.
Laurie, i used mini portabello, if you are using big one use 2-3
EIGHT Portobellos? They are huge, this must be a mistake. That’s two giant mushrooms in each serving,and between $16 and $20 just for the mushrooms! Did you mean crimini, by any chance? I am making this today, but I am certainly not puttring $20 worth of mushrooms in it.