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One-Pot Tortilla Soup

One-Pot Tortilla Soup

with Black Beans, Corn, Bell Pepper, and Avocado

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Tortilla soup is one of the classics of traditional Mexican cuisine for good reason—it’s just as soul-warming and cozy as your typical tomato and veggie soup, but with the crunch of crispy tortillas and an added whisper of chili heat. Our version also introduces black beans and corn to make it extra hearty, plus avocado and cheddar cheese for a creamy finish.

Tags:Gluten-freeSpicy
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

Yellow Onion

1 unit

Green Bell Pepper

2 clove

Garlic

1 unit

Jalapeño

13.4 ounce

Black Beans

7.5 ounce

Corn

1.5 ounce

Tortilla Chips

1 teaspoon

Mexican Spice Blend

6.88 ounce

Crushed Tomatoes

2 unit

Veggie Stock Concentrate

1 unit

Avocado

½ cup

Cheddar Cheese

(ContainsMilk)

Not included in your delivery

1 tablespoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat36 g
Saturated Fat8 g
Carbohydrate89 g
Sugar14 g
Dietary Fiber31 g
Protein33 g
Cholesterol25 mg
Sodium880 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
Strainer
Large Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Halve, peel, and finely chop onion. Core, seed, and remove ribs from bell pepper, then finely chop. Mince or grate garlic. Mince jalapeño, removing ribs and seeds for less heat. Drain and rinse black beans. Drain half the corn from container (use the rest as you like). Lightly crush tortilla chips.

2

Heat 1 TBSP olive oil in a large pot over medium heat. Add bell pepper, onion, garlic, jalapeño (to taste), and 1 tsp Mexican spice (we sent more). Cook, tossing, until softened and lightly browned, 5-6 minutes.

3

Add half the tomatoes from container to pot (use the rest as you like). Cook, stirring, until fragrant, 1-2 minutes. Stir in 2½ cups water and stock concentrates. Bring to a boil, then lower heat and reduce to a simmer. Cook until liquid is slightly reduced and flavors have come together, about 10 minutes. Season generously with salt and pepper.

4

Stir black beans and corn into same pot. Continue simmering until warmed through, 3-5 minutes. Season with salt and pepper.

5

While soup is simmering, halve, pit, and scoop flesh from avocado. Chop into cubes.

6

Divide soup between bowls, then top with avocado, cheddar, and tortilla chips.