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Camellia Brand
2 bowls of chipotle pinto bean soup

Chipotle Pinto Bean Tortilla Soup

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  • 2 tablespoons canola oil
  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 orange bell pepper, diced
  • Kosher salt
  • Pepper
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 (16-oz.) jar Mrs. Renfro’s Chipotle Corn Salsa, or other brand of chipotle salsa
  • 4 cups vegetable broth
  • 4 cups cooked Camellia Brand Pinto Beans
  • 1 (15-oz) can whole kernel corn, drained
  • Optional toppings: chopped fresh cilantro, chopped red onion, chopped avocado

Crunchy Tortilla Strips

  • Small corn tortillas, cut into 1/4-inch wide strips
  • Olive oil
  • Kosher salt, to taste
Total time:
50 minutes
Prep time:
10 minutes
Cook time:
40 minutes


  1. Heat a large pot over medium heat. Add oil, onion, garlic, bell pepper, and a pinch of salt and pepper, and stir. Cook for 4-5 minutes, stirring often, until vegetables are soft.
  2. Add cumin and chili powder and stir well. Add salsa and vegetable broth and stir. Increase heat and bring to a boil.
  3. Add cooked pinto beans and corn. Stir, reduce heat to a simmer, and cover pot.
  4. Simmer covered for 30 minutes.
  5. While soup is simmering, make the crunchy tortilla strips. Preheat oven or toaster oven to 375 degrees. Lightly drizzle tortilla pieces with olive oil and a sprinkling of salt, and toss to coat evenly. Spread in a single layer on toaster oven tray or cookie sheet and bake for 12-15 minutes, or until crisp and golden brown.
  6. Serve soup with crunchy tortilla strips and optional toppings in ramekins.

Recipe adapted from Minimalist Baker.