One-Pot Tortilla Soup


2 Yellow onions
2 Green Bell Peppers
4 Cloves Garlic, minced
1 Jalapeno
26.8 oz Black Beans
16 oz Corn
3 oz Tortilla Chips
2 tsp Mexican Spice Blend
13.76 oz Crushed Tomatoes
4 Cups Vegetable Bullion
2 Avocado
1 Cup Cheddar Cheese


Halve, peel, and finely chop onion. Core, see, and remove ribs from bell pepper, then finely chop. Mince jalapeno, removing ribs and seeds first for less heat. Drain and rinse black beans. Drain half the corn from container. Lightly crush tortilla chips. Heat 1 TBSP olio in a large pot over medium heat. Add bell pepper, onion, garlic, jalapeno, and 1 tsp Mexican spice. Cook, tossing, until softened and lightly browned, 5-6 minutes. Add half the tomatoes from container to pot. Cook, stirring, until fragrant, 1-2 minutes. Stir in bullion. Bring to a boil, then lower heat and reduce to a simmer. Cook until liquid is slightly reduced and flavors have come together, about 10 minutes. Season generously with salt and pepper. Stir black beans and corn into same pot. Continue to simmer until warmed through, 3-5 minutes. Season with salt and pepper. While soup is simmering, halve, pit, and scoop flesh from avocado. Chop into cubes. Divide soup between bowls, then top with avocado, cheddar, and tortilla chips.