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Que Pasa Tortilla Soup

Created by
Found in: Lunch, Dinner, Fall, Winter

Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes
4 servings

Try this tortilla soup, full of beans, corn, salsa, peppers and spices, for an easy, warming meal. Add your favourite Que Pasa chips to add some crunch. 

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 red peppers, chopped
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 4 cups vegetable stock
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 cup corn kernels, fresh or frozen
  • 1 cup Que Pasa Salsa - Medium
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • 1 avocado, peeled, pitted and chopped
  • 2 cups broken Que Pasa Tortilla Chips
  • 2 tbsp chopped fresh cilantro
  1. In large saucepan or Dutch oven, heat olive oil over medium heat; cook onion, garlic and red peppers, stirring occasionally, for about 5 minutes or until vegetables are softened.
  2. Add chili powder and cumin; cook, stirring, for 1 minute.                                   
  3. Add stock, black beans and corn to saucepan; bring to boil.
  4. Reduce heat; cover and simmer for 15 minutes.
  5. Stir in salsa; season with salt and pepper.
  6. Divide among bowls and garnish with avocado, tortilla chips and cilantro.

Tip: For a little extra heat in this dish, chop up a chili pepper and add it in along with the red peppers.
Nutrition Facts
Per 1/4 recipe
Calories 320

  • Fat 13g
  • Cholesterol 0mg
  • Sodium 1570mg
  • Carbohydrate 49g
  • Fibre 10g
  • Sugars 11g
  • Protein 10g