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 a bounty of Southwest spices, sautéed onion, and smoky poblano until thickened. The soup’s then spooned into bowls and loaded up with all the fixin’s: sour cream, Monterey Jack cheese, and cilantro, plus blue corn tortilla chips on the side for dipping. It doesn’t get much better than this, folks.
Allergens
Utensils
Tags
Yellow Onion
1 unit
Long Green Pepper
1 unit
Roma Tomato
1 unit
Sour Cream
4 tablespoon
Southwest Spice Blend
1 tablespoon
Tomato Paste
1.5 ounce
Black Beans
13.4 ounce
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. Dice tomato.
• 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 tomato, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, 1 minute.
• Stir beans and their liquid, Tex-Mex paste, stock concentrate, and 1⁄2 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.
580
kcal
Calories
23
g
Fat
7
g
Saturated Fat
69
g
Carbohydrate
12
g
Sugar
14
g
Dietary Fiber
20
g
Protein
35
mg
Cholesterol
1500
mg
Sodium
