Tortilla Soup
with Black Beans, Green Peppers and Corn
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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
370 mL
Crushed Tomatoes with Garlic and Onion
200 g
Green Bell Pepper
1 unit
Jalapeño
1 can
Canned Corn
1 unit
Avocado
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tbsp
Mexican Seasoning
1 unit
Vegetable Broth Concentrate
1 unit
Lime
85 g
Tortilla Chips
6 g
Garlic
50 g
Shallot
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
