Fire-Roasted Tomato Tortilla Soup

with Feta, Avocado, & Crispy Tortilla Strips

Easy | 25 min

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Easy to prepare, fully-loaded, vegetarian tortilla soup with all of the flavours this Mexican favourite dish is known for, without any fuss. Seasoned fire-roasted tomato broth is simmered with black beans and onion, topped with salty feta, sour cream, crispy tortilla strips, lush cilantro and lime!
Contains: Milk, Sulphites

May Contain: Egg, Fish, Gluten, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts

What We'll Send

Onion Diced 1/4"
Green Cabbage
Sour Cream
Corn Tortillas (3 pack)
Canned Fire Roasted Tomatoes
Organic Vegetable Stock Cube
Canned Black Beans
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, barley, rye, oats, triticale, 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.

Nutritional Info Per Serving
Calories 817
Fat 43g
Protein 26g
Carbohydrates 92g

Cooking Directions


Cook Aromatics

  • Heat 2 tbsp. oil in a large pot over medium-high.
  • Once hot, add onions and garlic and cook for 2 minutes, until tender and fragrant.
  • Rinse and drain black beans in a fine mesh sieve.

Assemble Soup

  • Add spice blend and crumble vegetable stock cube into pot and cook for 30 seconds.
  • Add black beans, fire-roasted tomatoes and 1 ½ cups water to pot.
  • Bring to a simmer, then reduce heat to medium-low and simmer for 15–20 minutes, until thickened slightly.
  • Season to taste with salt and pepper.

Fry Tortillas

  • Slice tortillas into ¼ inch strips.
  • Heat 2 tbsp. oil in a large skillet over medium-high.
  • Once hot, add tortilla strips and toss to coat with oil.
  • Season to taste with salt and fry until crispy and golden.
  • Remove from skillet and drain on paper towel.

Prepare Toppings

  • Wash cabbage.
  • Wash cilantro and pick and chop leaves.
  • Cut lime into wedges.
  • Cut avocado in half, remove pit and cut flesh into ¼ inch slices.

Finish + Serve

  • Portion soup into serving bowls.
  • Top to your preference with each of the following: feta, sour cream, avocado, crispy tortillas and cabbage.
  • Garnish with cilantro and serve with lime wedges squeezed to taste.
  • Enjoy!

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