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Chipotle Pinto Bean Tortilla Soup
Ingredients
  • subheading: SOUP:
  • 2 tablespoons canola oil
  • ½ onion, chopped
  • 3 cloves garlic, minced
  • ½ orange bell pepper, diced
  • Kosher salt
  • Pepper
  • 1 ½ 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
  • subheading: CRUNCHY TORTILLA STRIPS:
  • Small corn tortillas, cut into ¼-inch wide strips
  • Olive oil
  • Kosher salt, to taste
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