---
title: One-Pot Tortilla Soup
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w10-r09-588bad834348d257a87c61c2
servings: 4
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
  - Spicy
  - Veggie
rating: 4.0
rating_count: 2300
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Soul-warming and cozy with a whisper of chile heat
  - theme: Texture
    text: Crispy tortillas and creamy avocado add great contrast
image: "https://images.recipes.furrysalamander.com/one-pot-tortilla-soup.avif"
---
@green bell pepper{1%unit}
@yellow onion{1%unit}
@garlic{3%cloves}
@mexican spice blend{1%tsp}
@black beans{15.5%oz}
@crushed tomatoes{12%oz}
@jalapeño{1%unit}
@veggie stock concentrate{1%unit}
@corn{½%cup}
@avocado{1%unit}
@cheddar cheese{½%cup}
@tortilla chips{1%cup}
@olive oil{1%tbsp}
@salt{1%tsp}
@pepper{½%tsp}

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

Heat olive oil in a #large pot{} over medium heat. Add bell pepper, onion, garlic, jalapeño (to taste), and mexican spice blend. Cook until softened and lightly browned, ~{5%minutes}, tossing.

Add crushed tomatoes, 3 cups water, and veggie stock concentrate to same pot. Bring to a boil, then lower heat and reduce to a simmer. Cook until liquid is slightly reduced and flavors have come together, about ~{10%minutes}. Season with salt and pepper.

Stir black beans and corn into same pot. Continue simmering until warmed through, ~{3%minutes}. Season with salt and pepper.

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

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