One-Pot Mexicali Black Bean Soup With the Works

1 medium white onion

1 cup black beans

1 tbsp Southwest spice blend (we used smoked paprika)

2 tbsp tomato paste

1 tbsp Tex-Mex paste (we decided to not use this seasoning or a substitute)

½ cup veggie stock concentrate (we used veggie stock and adjusted with more salt and pepper)

½ cup cheddar cheese (contains milk)

6 blue corn tortilla chips (contains sesame) – use more if needed

2 tbsp smoky red pepper crema (contains milk) – we used sour cream only

Salt and pepper (to taste)

2 tsp cooking oil (we used avocado oil)

Step 1
Prep - Wash and dry produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.

Step 2
Start Soup - Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. Add Southwest spice blend; stir until fragrant, 30 seconds. Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.

Step 3
Finish Soup - Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. Tip: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper. Turn off heat.

Step 4
Finish and Serve - Crush a few tortilla chips. Divide soup between bowls and top with cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (Tip: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.

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One-Pot Mexicali Black Bean Soup With the Works