Vegetarian Mexican Tortilla Soup

with poblano pepper and sour cream

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Corn Kernels
  • 4 tsp. Mirepoix Base
  • 15 oz. Pinto Beans
  • 1 oz. Tortilla Strips
  • 2 tsp. Sazon Seasoning
  • 15½ oz. Black Beans
  • ¼ oz. Cilantro
  • 1 Poblano Pepper
  • Info
    2 oz. Sour Cream
  • 1 Yellow Onion

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    463
  • Carbohydrates
    70g
  • Fat
    12g
  • Protein
    16g
  • Sodium
    1623mg

Recipe Steps

  • 1

    Prep

    Chop poblano Chop onion Chop cilantro Drain and rinse beans. Mash half of them

  • 2

    Cook Vegetables

    In a medium saucepot over medium high heat, add 1 tsp olive oil. Cook poblanos and onions until softened, 3-4 minutes. Add sazon seasoning and base. Stir in beans, half the cilantro and corn and add 2 cups of water. Bring to a simmer. Remove from heat and stir in sour cream and half the tortilla strips.

  • 3

    Finish The Dish

    Set soup in bowls and top with remaining cilantro and remaining tortilla strips.

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