HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Tortilla Soup
One-Pot Tortilla Soup

One-Pot Tortilla Soup

with Meatless Farm® Protein, Black Beans and Peppers

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Hearty, wholesome and meatless!!! This veggie-friendly dinner doesn't skimp on satisfaction. Protein-packed Meatless Farm® patties, nourishing black beans and wholesome sweet potatoes make a tasty trio in every spoonful.

Tags:VeggieOne Pot

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Meatless Farm®

3 unit

Flour Tortillas, 6-inch


160 g

Sweet Bell Pepper

1 unit


7 g


370 mL

Black Beans

370 mL

Crushed Tomatoes

2 tbsp

Mexican Seasoning

170 g

Sweet Potato

1 unit

Vegetable Broth Concentrate

Not included in your delivery

1.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories780 kcal
Fat34 g
Saturated Fat8 g
Carbohydrate88 g
Sugar17 g
Dietary Fiber20 g
Protein35 g
Cholesterol0 mg
Sodium1870 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then cut pepper into 1/2 inch pieces. Peel, then cut sweet potato into 1/2-inch pieces. Roughly chop cilantro. Zest half the lime (whole lime for 4 ppl), then cut into wedges.


Heat a large pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to a plate.


Heat the same pot over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Meatless Farm® patties. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 4-6 min.


Add sweet potatoes and 2 tsp Mexican Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Add beans (including liquid), crushed tomatoes, broth concentrate and 1 1/2 cups water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sweet potatoes are tender, 10-12 min. Stir in peppers and lime zest. Season with salt and pepper, to taste.


While soup simmers, cut three tortillas into 1/2-inch x 2-inch strips (use all six tortillas for 4 ppl). Add tortilla strips, remaining Mexican Seasoning and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper, then toss to coat and arrange in a single layer. Bake in the middle of the oven, tossing halfway through, until edges begin to brown, 5-6 min.


Divide soup between bowls. Sprinkle cilantro and tortilla crisps over top. Squeeze over a lime wedge, if desired.