One-Pot Chicken & Black Bean Soup

Name: One-Pot Chicken & Black Bean Soup with the Works
Yield: 2 servings
Ingredients: 10 oz Chicken Breast; 1 Onion; 1/2 cup Cheddar Cheese; 1 1/2 oz Corn; 1/2 Tomato; 2 tbsp Smoky Red Pepper Crema; 1 Black Beans; 2 Mushroom; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with the Works

By Recipe0 System

This week, we’re serving a hearty, flavorful black bean soup that’s ready in just 20 minutes—and it all cooks up in one pot, making cleanup a breeze! The beans are simmered in a richly spiced broth with onion, tomato, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—white cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now that’s what we call a truly SOUP-er supper.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Chicken Breast
1 Onion
1/2 cup Cheddar Cheese
1 1/2 oz Corn
1/2 Tomato
2 tbsp Smoky Red Pepper Crema
1 Black Beans
2 Mushroom
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

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.
2

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.
3

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.
4

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.

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