• Wash and dry all produce. • Quarter lime. Halve, peel, and dice onion. Core, deseed, and finely dice poblano. Dice tomato. • In a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Set aside.

• Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in Southwest Spice, diced tomato, and tomato paste until combined; cook until fragrant, 1 minute.

• Stir black beans and their liquid, Tex-Mex paste, stock concentrate, and ½ cup water (1 cup for 4 servings) into pot with veggies. • Bring to a simmer, uncovered, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup is slightly thickened, 8-10 minutes. Taste and season with salt and pepper. TIP: Add a splash more water if the soup ends up thicker than you like.

• Meanwhile, pick cilantro leaves from stems. • Divide soup between bowls and dollop with lime sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips for dipping and any remaining lime wedges on the side.