Pinto Tortilla Soup

Pinto Tortilla Soup Recipe

This soup can be made in the crock pot or on the stovetop. Provided that the vegetable bouillon powder you use is gluten free, this recipe is completely gluten free.


  • 1 Tbsp. butter or olive oil
  • 1/2 a large onion chopped
  • 2-3 cloves garlic minced
  • 1/2 a red pepper chopped
  • 3 cups water
  • 3 cups salsa
  • 2 x 14oz. pinto beans with liquid for this, I use cans of chili style pinto and kidney beans
  • 1-2 bay leaves
  • 2 Tbsp. vegetable bouillon powder
  • salt and pepper to taste


  1. Saute onion and garlic in butter or olive oil until soft. Add the other ingredients. Simmer for an hour. Remove bay leaves.
  2. Serve topped with grated jalapeño jack cheese. You can also make some tortilla strips for topping by cutting flour tortillas in strips and placing them in a 350° oven for 3-5 minutes on a baking sheet.
  3. Other topping suggestions are sour cream and/or avocado to cut down on the spice.
  4. This soup can also be made in the slow cooker by adding all ingredients except the beans and cooking on low for 2-4 hours, adding the beans in the last hour.