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.

Heat a drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes.

Add Southwest Spice Blend; cook, stirring, until fragrant, 30 seconds.

Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute.

Once onion is softened, add beef* to pot; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.

Stir stock concentrates, beans, half the crushed tomatoes, 1 cup water, and ¼ cup reserved bean liquid into pot. (For 4 servings, use all the crushed tomatoes, 2 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.

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.