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
Veggie Stock Concentrate
1 unit
Sour Cream
3 tablespoon
Ground Turkey
10 ounce
Tomato Paste
1 unit
Onion
1 unit
Blue Corn Tortilla Chips
1.5 ounce
Long Green Pepper
1 unit
Black Beans
1 unit
Monterey Jack Cheese
0.25 cup
Tomato
1 unit
Tex-Mex Paste
1 unit
Southwest Spice Blend
1 tablespoon
Cilantro
0.25 ounce
Cooking Oil
1 teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
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 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.
790
kcal
Calories
33
g
Fat
10
g
Saturated Fat
68
g
Carbohydrate
15
g
Sugar
14
g
Dietary Fiber
46
g
Protein
130
mg
Cholesterol
1670
mg
Sodium
