One-Pot Tortilla Soup

🥘 Ingredients

• Mexican spice blend
  1 tbsp
• avocado
  2
• black beans
  2 box
• black pepper
• cheddar cheese
  1 c
• corn
  1 can
• crushed tomatoes
  1 box
• garlic
  4 clove
• green bell pepper
  2
• jalapeno
  1
• olive oil
  2 tbsp
• onion
  2
• salt
• tortilla chips
  3 oz
• veggie stock concentrate
  4
• water
  3 c

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely chop onion . Core, seed, and remove ribs from green bell pepper , then finely chop. Mince or grate garlic . Mince jalapeno , removing ribs and seeds for less heat. Drain and rinse black beans . Drain half the corn from the can (use the rest as you like). Lightly crush tortilla chips .

   onion: 2, green bell pepper: 2, garlic: 4 clove, jalapeno: 1, black beans: 2 box, corn: 1 can, tortilla chips: 3 oz
2. 

   2

   Heat 1 tbsp olive oil in a large pot over medium heat. Add bell pepper, onion, garlic, jalapeño (to taste), and 1 tsp Mexican spice blend (we sent more). Cook until softened and lightly browned, tossing, 5-6 minutes.

   olive oil: 2 tbsp, Mexican spice blend: 1 tbsp
3. 

   3

   Add half the crushed tomatoes (use the rest as you like), water , and veggie stock concentrate to the same pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until the liquid has slightly reduced and the flavors have come together, about ⏱️ 10 minutes . Season with salt and black pepper .

   crushed tomatoes: 1 box, water: 3 c, veggie stock concentrate: 4, salt, black pepper
4. 

   4

   Stir the black beans and corn into the same pot. Continue simmering until warmed through, 3-5 minutes. Season with salt and pepper.
5. 

   5

   While the soup is simmering, halve, pit, and scoop the flesh from avocado . Chop into cubes.

   avocado: 2
6. 

   6

   Divide the soup between bowls, then top with avocado, cheddar cheese , and tortilla chips.

   cheddar cheese: 1 c