Things we love…Tortilla soup!

Hello Fresh again! This recipe is for Alexis’ Tortilla Soup; perfect for the cold weather we’re all experiencing…I ended up taking some to work and it went over fabulously…I’ll make vegetarians out of them yet:) 30 minutes start to finish!


  • 1 Green Bell Pepper
  • 1 White Onion
  • 2 cloves of Garlic
  • 2 tsp Cumin
  • ! Box organic Black Beans
  • 1/2 box organic crushed Tomatoes
  • 1 Jalapeño
  • 2 pkts Vegetable Stock Concentrate
  • 1 ear of Corn
  • 1 Avocado
  • 1/2 cup Cheddar Cheese
  • 1 small bag Tortilla Chips
  • Olive oil
  • S&P to taste
  • Water

The Hello Fresh box, everything fresh and accounted for!Tortilla box open

First get all the prep work out of the way: mince the garlic and set aside, dice the jalepeno into small pieces (I used half and removed the ribs and seeds). Dice the Green Pepper in small 1/2 inch pieces.

Tortilla GP

Slice all the kernels off the corn cob.

Tortilla corn

Dice the Onion into inch thick pieces and set everything aside.

Tortilla onion

Open the container of beans and rinse thoroughly; since the beans and corn will be added at the same time, I combined them in the strainer after rinsing.

Tortilla beans and corn

In a medium saucepan, over medium heat, add 2 tbls Olive Oil, coat the bottom of the pan and add the Garlic, cumin, onion jalapeno and green pepper. Saute until onions are mostly translucent (5 minutes).

Tortilla sauteeing

Add 1/2 the container of tomatoes, 3 cups of water and the stock concentrate, bring to a boil. Reduce to a simmer for 10 minutes and season with salt & pepper.

Tortilla simmering

Add the corn and black beans and cook for 5 minutes.


Tortilla soup cooking

The finished product!

Tortilla soup finished

Since I was taking it to work, I had it without the amazing garnishments. They enjoyed the cheese, sliced avocado and crushed tortilla chips on their soup!

tortilla soup with garnishments

Here is the pretty recipe card:

Tortilla recipe card




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