Tex-Mex Chorizo and Lentil Tortilla Soup
with Roasted Peppers and Corn- Barley
- Soy
- Sulphites
- Mustard
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
Ingredients: Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Chorizo sausage (pork, water, sugars (sugar, dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, rosemary extract, paprika extractives, spice extractives, bakon Hfbn) • Green pepper • Red onion • Thaw-friendly corn (corn, modified vinegar) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Red lentils • Guacamole (hass avocado, tomato, onion, sea salt, garlic, cilantro, cilantro essential oil) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Jalapeno • Cilantro.
Ingredients
½ cup
Red Lentils
(May contain traces of: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
2 unit(s)
Vegetable Broth Concentrate
(Contains: Barley, Soy)
3 tbsp
Guacamole
1 unit(s)
Crushed Tomatoes with Garlic and Onion
1 unit(s)
Green Bell Pepper
16 g
Enchilada Spice Blend
(Contains: Sulphites May contain traces of: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
7 g
Cilantro
85 g
Tortilla Chips
(May contain traces of: Sesame, Milk)
½ unit(s)
Red Onion
113 g
Corn Kernels
½ unit(s)
Jalapeño
250 g
Chorizo Sausage, uncased
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/2-inch pieces.
- Core, then cut pepper into 1/2-inch pieces.
- Core, then finely chop half the jalapeño (use whole jalapeño for 4 servings), removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)
- In a strainer, rinse lentils until water runs clear.
- To an unlined baking sheet, add peppers, onions, corn, 1 1/2 tbsp (3 tbsp) Enchilada Spice Blend and 1 tbsp (2 tbsp) oil.
- Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 16-18 min, stirring halfway through, until tender. Set aside.
- Meanwhile, heat a large pot over medium high.
- When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often until chorizo is cooked through.**
- Add Tex-Mex paste and 1 tbsp (2 tbsp) jalapeños. Cook for 1-2 min, stirring often, until fragrant.
- To the same pot, add lentils, crushed tomatoes, broth concentrate and 3 cups (6 cups) water. Bring to a boil over high.
- Once boiling, reduce heat to medium. Cook for 8-12 min, stirring often, until lentils soften and soup slightly thickens.
- Season with salt and pepper.
- Stir in veggies once they are cooked.
- Meanwhile, to another unlined baking sheet, add tortilla chips, remaining Enchilada Spice Blend and 1 tbsp oil, then toss to combine. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.)
- Toast in the top of the oven for 2-3 min, until crisp and fragrant. (NOTE: For 4 servings, toast in the top and the bottom of the oven, rotating sheets halfway through.)
- Season with salt and pepper.
- Divide soup between bowls.
- Crush chips over top.
- Dollop guacamole over top.
- Tear cilantro and sprinkle over top.
- Sprinkle with more jalapeños, if you like.
If you've oted to add chorizo, heat a large pot over medium high. When hot, add 1 tbsp (2 tbsp) oil, then chorizo. Season with salt and pepper. Cook for 4-6 min, breaking up chorizo and stirring often until chorizo is cooked through.** Follow the rest of the instructions as written.
