• Wash and dry all produce. • Halve, peel, and very finely dice onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain beans over a small bowl, reserving liquid.

• Heat a large drizzle of oil in a large pot over medium high heat. Add diced onion and scallion whites. Cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice; stir until fragrant, 30 seconds. • Stir in diced tomato, tomato paste, and Tex-Mex paste until slightly darkened in color, 1 minute.

• 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 vice versa! You’re the chef, after all.) Taste and season with salt and pepper. Turn off heat.

• Divide soup between bowls and top with scallion greens, cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (TIP: Start with a few crushed tortilla chips and add more as you go to keep them crunchy!) Serve.