Fire Roasted Tomato Tortilla Soup

with Feta, Avocado, and Crispy Tortillas Strips

25 min

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Forget Taco Tuesday – we’ll take a bowl of this healthy tortilla soup any day! Low in calories, yet high in protein from black beans, each hearty bowl is brimming with veggies and flavour. Topped with plenty of shredded cabbage, avocado, feta, crispy tortilla strips, and fresh cilantro.



Contains: Milk.

May Contain: Egg, Mustard, Peanuts, Seafood, Sesame, Soy, Sulphites, Tree Nuts, Wheat, and Gluten.

What We'll Send

Onion Diced 1/4"
Green Cabbage
Canned Fire Roasted Tomatoes
Canned Black Beans
Corn Tortillas (3 pack)
Organic Vegetable Stock Cube
Sour Cream
Spice Blend
Cumin, Chili Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 618
Fat 28g
Protein 15g
Carbohydrates 77g

What You'll Need

Cooking Directions


Tip:  If you have an immersion blender or blender, you can use it to blend the soup into a smoother texture before serving. However, it’s just as delicious in its chunky form!



Saute Aromatics

In a large pot, heat 2 tbsp. (4 tbsp. for 4 servings) oil over medium-high. Add onions and garlic to pot. Saute for 2 minutes, until soft and fragrant. Crumble in stock cube and stir to break cube up.


Simmer Soup

Add spice blend, fire roasted tomatoes, and 1 ½ cups (3 cups for 4 servings) water to pot. Drain and rinse black beans in a fine mesh sieve and add to pot. Bring soup to a simmer, then reduce heat to medium-low. Set a timer for 20 minutes and continue to cook soup to let flavours come together. Season with salt and pepper to taste.


Fry Tortillas

Slice corn tortillas into ¼ inch strips. Heat 2 tbsp. (4 tbsp. for 4 servings) oil in a large skillet over medium-high. Once oil is hot and shimmering, add tortilla strips. Stir to coat strips in oil. Season with a sprinkle of salt. Fry, stirring periodically. Once tortillas are golden and crisp, remove from skillet and place on a paper towel.


Prepare Toppings

Wash and slice lime into wedges. Wash and finely chop cilantro. Scoop out flesh of avocado and slice.


Assemble Meal

Once timer goes off, ladle soup into serving bowls. Top soup with feta, cilantro, sour cream, avocado, crispy tortillas, cabbage, and lime juice. Enjoy!

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