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Tortilla Soup

Tortilla Soup

with Black Beans, Corn and Bell Pepper

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This dish is a warm and hearty vegetarian soup with a pop of crunch that will get help you through a cold winter evening! It’s veggie-packed and protein filled with a fresh avocado topping and tortillas.


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

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

1 can

Black Beans

1 box

Crushed Tomatoes

200 g

Green Bell Pepper

1 unit


113 g

Corn Kernels

1 unit


¼ cup

Smoked Cheddar Cheese, shredded


1 tbsp

Mexican Seasoning

1 unit

Vegetable Broth Concentrate

1 unit


85 g

Tortilla Chips

6 g


50 g


Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat39 g
Saturated Fat7 g
Carbohydrate93 g
Sugar17 g
Dietary Fiber16 g
Protein22 g
Cholesterol0 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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In Step 5, when preparing the jalapeño, use kitchen gloves to protect your hands, if desired! In Step 5, use this heat guide to determine what spice level you prefer (double each measurement for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy!

Wash and dry all produce.* Core, then cut bell pepper(s) into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then cut shallot(s) into 1/4-inch pieces. Drain and rinse beans.


Heat a large pot over medium heat. When the pan is hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, garlic and 1 tbsp Mexican seasoning (dbl for 4 ppl). Cook, stirring together, until shallots soften, 2-3 min.


To the pot, add crushed tomatoes, broth concentrate(s), beans and 2 cups water (dbl for 4 ppl). Bring to a boil over high heat. Once boiling, reduce the heat to medium. Season with salt and pepper. Simmer, stirring occasionally, until soup slightly reduces, 10-12 min.


Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add corn and green peppers to the dry pan. Cook, stirring occasionally, until charred or dark golden-brown, 3-4 min. (TIP: Don't overcrowd the pan; cook veggies in two batches for 4 ppl!) Transfer to a medium bowl and set aside.


Peel, pit, then cut avocado(s) into 1/2-inch pieces. Finely chop jalapeño, removing seeds for less heat. Zest, then juice half the lime (1 lime for 4 ppl). Cut remaining lime into wedges. To the same bowl with corn and peppers, add lime zest, lime juice, avocado and 2 tbsp jalapeño (dbl for 4 ppl). (NOTE: Reference heat guide in Start Strong.) Season with salt and pepper. Toss together.


Divide soup between bowls, then top with avocado-corn mixture. Sprinkle over cheese and crumble over tortilla chips. Squeeze over a lime wedge, if desired.