A rich blend of roasted tomatoes, pinto beans, chipotle peppers, garlic, and jalapeños. Bandidas’ tortilla soup is filling and hearty, with just a mild hint of spice.
Thaw, pour the contents of the jar into a pot and warm on the stove over medium heat. Bring to a boil. Once hot, divide the contents into two bowls, and serve.
Try it topped with sliced avocado, cilantro, feta cheese, and tortilla chips. Add a couple of soft poached eggs—the yolks blend with the broth wonderfully.
Tomatoes, onions, garlic, jalapeños, pinto beans, dried chipotle chilies, garlic, sugar, molasses, canola oil, salt, epazote
Prepared in a facility that also uses eggs, milk, mustard, peanuts, crustaceans and mollusks, fish, sesame seeds, soy, sulphites, tree nuts, and triticale
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