Spicy Tomato Soup with Pinto Beans, Avocado and Crunchy Tortilla Topping

This tomato-based soup brings a gentle kick from chili powder, cumin and fresh jalapeño. It’s a warm, comforting bowl that balances heat with creamy avocado and sharp cheddar.

Crushed tortilla chips add the perfect crunch on top, making every spoonful a mix of textures. Ready in about 30 minutes, this soup is ideal for a quick weeknight dinner.

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Ingredients

1 tbsp olive oilView ingredient guideLike ingredientDislike ingredient

1 onion, dicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 jalapeño, seeded and mincedView ingredient guideLike ingredientDislike ingredient

1 tsp chili powderView ingredient guideLike ingredientDislike ingredient

1 tsp ground cuminView ingredient guideLike ingredientDislike ingredient

4 cups vegetable brothView ingredient guideLike ingredientDislike ingredient

1 can (14.5 oz) diced tomatoesView ingredient guideLike ingredientDislike ingredient

1 can (15 oz) pinto beans, drained and rinsedView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

1 avocado, dicedView ingredient guideLike ingredientDislike ingredient

1/2 cup shredded cheddar cheeseView ingredient guideLike ingredientDislike ingredient

1 cup crushed tortilla chipsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 5 minutes.
2. Add garlic and jalapeño; cook for 1 minute until fragrant.
3. Stir in chili powder and cumin, cooking for 30 seconds.
4. Pour in vegetable broth and diced tomatoes. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add pinto beans and cook for another 5 minutes. Season with salt to taste.
6. Ladle soup into bowls. Top with diced avocado, shredded cheddar and crushed tortilla chips. Serve hot.

Recipe Tips

FAQ

Can I make this soup ahead of time?

Yes, the soup base can be made a day ahead and reheated. Add toppings just before serving.

Can I use chicken broth instead of vegetable broth?

Absolutely. Chicken broth works well and adds a different depth of flavor.

What can I use instead of tortilla chips?

You can substitute with crushed corn chips or omit for a softer texture.