---
title: One-Pot Tortilla Soup
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w10-r09-588bad834348d257a87c61c2
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: []
nutrition:
  calories: 740
  protein: 30
  fat: 34
  saturated fat: 8
  carbohydrates: 76
  sugar: 15
  fiber: 30
  cholesterol: 25
  sodium: 970
image: "https://images.recipes.furrysalamander.com/Soup%20Recipes/one-pot-tortilla-soup.avif"
---

Wash and dry all produce. Halve, peel, and finely chop @onion{2}. Core, seed, and remove ribs from @green bell pepper{2}, then finely chop. Mince or grate @garlic{4%clove}. Mince @jalapeno{1}, removing ribs and seeds for less heat. Drain and rinse @black beans{2%box}. Drain half the @corn{1%can} from the can (use the rest as you like). Lightly crush @tortilla chips{3%ounce}.

Heat 1 tbsp @olive oil{2%tbsp} in a #large pot{} over medium heat. Add bell pepper, onion, garlic, jalapeño (to taste), and 1 tsp @Mexican spice blend{1%tbsp} (we sent more). Cook until softened and lightly browned, tossing, 5-6 minutes.

Add half the @crushed tomatoes{1%box} (use the rest as you like), @water{3%cup}, and @veggie stock concentrate{4} 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{}.

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

While the soup is simmering, halve, pit, and scoop the flesh from @avocado{2}. Chop into cubes.

Divide the soup between bowls, then top with avocado, @cheddar cheese{1%cup}, and tortilla chips.