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
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.
Slice all the kernels off the corn cob.
Dice the Onion into inch thick pieces and set everything aside.
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.
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).
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.
Add the corn and black beans and cook for 5 minutes.
The finished product!
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!
Here is the pretty recipe card: