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 chile heat. Our version also introduces black beans and corn to make it extra hearty, plus avocado and cheddar cheese for a creamy finish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Green Bell Pepper
Mexican Spice Blend
Veggie Stock Concentrate
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 can (use rest as you like). Lightly crush tortilla chips.
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 blend (we sent more). Cook until softened and lightly browned, 5-6 minutes, tossing.
Add ½ box of tomatoes (use the rest as you like), 3 cups water, and stock concentrates to same pot. 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 with salt and pepper.
Stir black beans and corn into same pot. Continue simmering until warmed through, 3-5 minutes. Season with salt and pepper.
While soup is simmering, halve, pit, and scoop flesh from avocado. Chop into cubes.
Divide soup between bowls, then top with avocado, cheddar cheese, and tortilla chips