Red Pepper and White Bean Soup with Blue Corn Tortilla Crisps
A vibrant, warming soup made from roasted red bell peppers blended with creamy white beans, served with crispy blue corn tortilla chips for a colorful and festive meal. This mexican-inspired soups (vegetarian, gluten free) ready in about 40 minutes pairs medium, diced yellow onion, minced garlic cloves, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large, roasted and peeled red bell peppers
- 2 cups cooked or canned, rinsed and drained cannellini beans
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 6, cut into triangles blue corn tortillas
- 1/2 tsp chili powder
- 1/2 tsp cumin
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. Toss 6 blue corn tortillas cut into triangles with 1 tbsp olive oil, 1/2 tsp chili powder, and 1/2 tsp cumin. Spread on a baking sheet and bake for 10-12 minutes until crisp and slightly browned. Set aside.
- Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent.
- Step 3: Add 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 4: Add 4 roasted peeled red bell peppers and 2 cups cannellini beans to the pot. Pour in 4 cups vegetable broth and bring to a simmer. Cook for 10 minutes to meld flavors.
- Step 5: Using an immersion blender, puree the soup until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 6: Serve the soup hot, topped with a handful of the blue corn tortilla crisps for a crunchy contrast.
Frequently asked questions
How long does Red Pepper and White Bean Soup with Blue Corn Tortilla Crisps take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Pepper and White Bean Soup with Blue Corn Tortilla Crisps?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced yellow onion from drying out.
Can I substitute ingredients in Red Pepper and White Bean Soup with Blue Corn Tortilla Crisps?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Pepper and White Bean Soup with Blue Corn Tortilla Crisps for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Red Pepper and White Bean Soup with Blue Corn Tortilla Crisps vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
