Tortilla Soup

Tortilla Soup

with Black Beans, Green Peppers and Corn

Read more

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 tortilla chips.

Tags:VeggieOptional Spice

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

370 mL

Black Beans

370 mL

Crushed Tomatoes with Garlic and Onion

200 g

Green Bell Pepper

1 unit


1 can

Canned Corn

1 unit


½ cup

Aged White 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


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat45 g
Saturated Fat11 g
Carbohydrate113 g
Sugar26 g
Dietary Fiber26 g
Protein24 g
Cholesterol25 mg
Sodium2030 mg
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pot
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Before starting, wash and dry all produce. Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Core, then cut green pepper into 1/2-inch pieces. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Drain and rinse beans in a strainer. Drain, then rinse corn. Pat dry with paper towels.


Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots, garlic and Mexican Seasoning. Cook, stirring occasionally, until shallots soften, 2-3 min. Season with salt and pepper.


Add crushed tomatoes, broth concentrate, beans, half the corn 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 reduces slightly, 10-12 min.


While soup simmers, heat a large non-stick pan over high heat. When hot, add green peppers and remaining corn to the dry pan. Cook, stirring occasionally, until 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.


Peel, pit, then cut avocado into 1/2-inch pieces. Core, then finely chop jalapeño, removing seeds for less heat. (NOTE: We suggest using gloves when prepping jalapeño!) Zest, then juice half the lime. Cut remaining lime into wedges. To the same bowl with corn and peppers, add lime zest, lime juice, avocado and 1 tbsp jalapeños (dbl for 4 ppl). (NOTE: Reference heat guide.) Season with salt and pepper, then stir to combine.


Divide soup between bowls, then top with veggies. Sprinkle with cheese, then crumble tortilla chips over top. Squeeze over a lime wedge, if desired.