with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream
Soup-er supper alert! Just one spoonful of this hearty, richly spiced soup will warm you from the inside out. Black beans simmer with Southwest spices, sautéed onion, and green pepper until thickened. The soup’s then served loaded up with all the fixin’s: sour cream, Monterey Jack cheese, and cilantro, plus blue corn tortilla chips on the side for dipping. Oh, happy belly!
Allergens
Utensils
Tags
Yellow Onion
1 unit
Long Green Pepper
1 unit
Diced Tomatoes
14 ounce
Sour Cream
3 tablespoon
Southwest Spice Blend
1 tablespoon
Tomato Paste
1.5 ounce
Black Beans
1 unit
Tex-Mex Paste
1 unit
Veggie Stock Concentrate
1 unit
Cilantro
0.25 ounce
Monterey Jack Cheese
0.25 cup
Blue Corn Tortilla Chips
1.5 ounce
Salt
Pepper
Cooking Oil
1 teaspoon
• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper.
• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in diced tomatoes, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, 1 minute.
• Stir 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, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has 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 sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips on the side for dipping.
610
kcal
Calories
21
g
Fat
6
g
Saturated Fat
85
g
Carbohydrate
20
g
Sugar
15
g
Dietary Fiber
22
g
Protein
25
mg
Cholesterol
1530
mg
Sodium
