Tortilla Soup
with Black Beans, Corn and Bell Pepper
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.
Ingredients
1 unit(s)
Black Beans
398 mL
Crushed Tomatoes
1 unit(s)
Green Bell Pepper
1 unit(s)
Jalapeño
113 g
Corn Kernels
1 unit(s)
Avocado
28 g
Cheddar Cheese, shredded
cup
Smoked Cheddar Cheese, shredded
1 tbsp
Mexican Seasoning
(May contain Peanuts, Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard)
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Lime
85 g
Tortilla Chips
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
Nutrition Values
Utensils
Instructions
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.