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Dinner recipe · from the recipe book

Pinto Bean and Kale Tortilla Soup

A brothy, chile-warmed pinto bean soup with tender kale, crisp baked tortilla strips and crumbled queso fresco on top.

Pinto Bean and Kale Tortilla Soup

Ingredients

  • 2 cans, drained554 gPinto beans, canned, drainedrinsed
  • 4 cups880 gVegetable broth
  • 1 cup240 gWater
  • 6⅔ cups chopped140 gKalestems removed, chopped
  • 1½ medium160 gYellow oniondiced
  • 1 whole14 gJalapeñoseeded and minced
  • 4 cloves12 gGarlicminced
  • 14½ oz411 gDiced tomatoes, canned
  • 4 tortillas96 gCorn tortillascut into thin strips
  • 1½ tbsp20 gOlive oil
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1½ tsp4 gChili powder
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 tbsp30 gLime juice
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 400°F (200°C). Dice the onion, mince the jalapeño and garlic, chop the kale, and cut the corn tortillas into strips.
  2. Toss the tortilla strips with one quarter of the olive oil, spread on a baking sheet and bake 8 to 10 minutes until crisp and golden; set aside.
  3. Heat the remaining three quarters of the olive oil in a large pot over medium heat. Add the onion and jalapeño and cook 5 minutes until soft.
  4. Stir in the garlic, cumin, chili powder and oregano and cook 1 minute until fragrant.
  5. Add the canned tomatoes, vegetable broth, water and pinto beans. Bring to a boil, then simmer 15 minutes.
  6. Mash about a quarter of the beans against the side of the pot to thicken the soup slightly.
  7. Stir in the kale and simmer 5 minutes until tender. Stir in the lime juice and salt.
  8. Ladle into bowls and top with the tortilla strips, queso fresco and cilantro.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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