Alexis’ Tortilla Soup with Sweet Corn, Avocado, and Cheddar
Give a warm welcome to Fall with this delicious, comforting soup. Deep, smoky cumin teams up with avocado, green chilies, and sharp cheddar cheese in this Tex-Mex staple. Salty tortilla chips give this soup its namesake crunch.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Green Bell Pepper
1 unit
Yellow Onion
2 clove
Garlic
1 teaspoon
Cumin
1 unit
Black Beans
1 unit
Crushed Tomatoes
1 unit
Jalapeño
2 unit
Veggie Stock Concentrate
1 unit
Corn on the Cob
1 unit
Avocado
1.5 ounce
Tortilla Chips
2 ounce
Cheddar Cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive Oil
Nutrition Values
Utensils
Instructions
Prep the ingredients: Halve, peel, and finely chop the onion. Core, seed, and finely chop the bell pepper. Mince or grate the garlic. Mince the jalapeno, removing the ribs and seeds if you prefer less heat. Cut the corn kernels off the cob. Drain and rinse the black beans. Lightly crush the tortilla chips. Tip: Make sure to thoroughly wash hands and surfaces after handling the jalapeno. The heat is transferable and can burn more than your throat!
Start the soup: Heat 1 tablespoon oil in a large pot over medium heat. Add the bell pepper, onion, garlic, jalapeno, and cumin to the pot. Cook, tossing, for 5-6 minutes, until softened and slightly caramelized.
Add half the box of tomatoes, 3 cups water, and the stock concentrates to the pot. Bring to a boil, then reduce to a simmer for 10 minutes. Season with salt and pepper.
Finish the soup: Add the corn and black beans to the pot and cook for 3-5 minutes to warm through. Season with salt and pepper.
Finish and serve: Halve, pit, and peel the avocado, then dice into cubes. Ladle the soup between bowls, then top with the avocado, cheddar cheese, and crushed tortilla chips. Enjoy!
