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Alexis’ Tortilla Soup with Sweet Corn, Avocado, and Cheddar

Alexis’ Tortilla Soup with Sweet Corn, Avocado, and Cheddar

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Give a warm welcome to Fall with this delicious, comforting soup. Deep, smoky cumin teams up with avocado, green chilies, and sharp cheddar cheese in this Tex-Mex staple. Salty tortilla chips give this soup its namesake crunch.

Tags:Gluten-freeVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Green Bell Pepper

1 unit

Yellow Onion

2 clove

Garlic

1 teaspoon

Cumin

1 unit

Black Beans

1 unit

Crushed Tomatoes

1 unit

Jalapeño

2 unit

Veggie Stock Concentrate

1 unit

Corn on the Cob

1 unit

Avocado

1.5 ounce

Tortilla Chips

2 ounce

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3422.512 kJ
Calories818 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate94 g
Sugar18 g
Dietary Fiber30 g
Protein32 g
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Cutting Board
Knife
Large Pot
Ladle
Instructionsarrow up iconarrow up icon
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1

Prep the ingredients: Halve, peel, and finely chop the onion. Core, seed, and finely chop the bell pepper. Mince or grate the garlic. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. Cut the corn kernels off the cob. Drain and rinse the black beans. Lightly crush the tortilla chips. Tip: Make sure to thoroughly wash hands and surfaces after handling the jalapeno. The heat is transferable and can burn more than your throat!

2

Start the soup: Heat 1 tablespoon oil in a large pot over medium heat. Add the bell pepper, onion, garlic, jalapeno, and cumin to the pot. Cook, tossing, for 5-6 minutes, until softened and slightly caramelized.

3

Add half the box of tomatoes, 3 cups water, and the stock concentrates to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.

4

Finish the soup: Add the corn and black beans to the pot and cook for 3-5 minutes to warm through. Season with salt and pepper.

5

Finish and serve: Halve, pit, and peel the avocado, then dice into cubes. Ladle the soup between bowls, then top with the avocado, cheddar cheese, and crushed tortilla chips. Enjoy!