• Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Drain and rinse beans.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add beef* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with Mexican Spice, Southwest Spice, and a pinch of salt and pepper. TIP: If there’s excess grease in your pan, carefully pour it out. • Add tomato and scallions whites to pot. Cook, stirring constantly, until softened, 2-3 minutes more. Season with another pinch of salt and pepper.

• Once veggies are softened, stir tomato paste and ¼ tsp sugar (½ tsp for 4 servings) into pot. Cook, stirring occasionally, until combined, 1-2 minutes. • Stir in stock concentrates, cream cheese, hot sauce, and 2½ cups water (4 cups for 4). Bring to a boil, then reduce heat to medium. Simmer, uncovered, 7 minutes (15 minutes for 4).

• Stir beans into pot. Simmer, uncovered, 2-3 minutes more. Season with salt and pepper to taste. • Divide soup between bowls. Dollop with sour cream. Garnish with Mexican cheese and scallion greens. Serve.