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      1. Preheat your oven to 375°F.

      Cut your tortilla into thin slices. Toss in a splash of olive oil and transfer to a lined baking sheet. Bake in the oven for 8-10 minutes, or until golden brown. **Remove once or twice to shake and mix for better results. Toss your corn tortilla in salt and pepper right after coming out of the oven.

      2. In a pot bring your soup mix + 1.25 cups of water up to medium high heat, mix well. Let sit on the heat for ~ 8 minutes or until steaming but not bubbling , or to desired consistency/temperature

      3. Remove your veggies and cut as shown below.

      4. Assemble your dinner. In a bowl, combine your soup, strained corn and beans, diced shallot, cilantro, and avocado. Add the crunchy tortilla strips, a squeeze of lime, and a pinch of salt and pepper to taste.

      5. ENJOY!