One-Pot Mexicali Black Bean Soup

Name: One-Pot Mexicali Black Bean Soup with Food Should Taste Good™️ Blue Corn Tortilla Chips & the Works
Yield: 2 servings
Ingredients: 2 Egg; 1/2 cup Cheddar Cheese; 1 Tomato; 1 Onion; 1 1/2 oz Corn; 2 tbsp Smoky Red Pepper Crema; 1 Black Beans; 1 Tomato; 2 unit Scallions; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Food Should Taste Good™️ Blue Corn Tortilla Chips & 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 diced tomatoes, veggie stock, onion, tomato paste, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—scallions, 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

2 Egg
1/2 cup Cheddar Cheese
1 Tomato
1 Onion
1 1/2 oz Corn
2 tbsp Smoky Red Pepper Crema
1 Black Beans
1 Tomato
2 unit Scallions
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). Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain beans over a small bowl, reserving liquid.
2

Heat a large drizzle of oil in a large pot over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened, 3-4 minutes.

Add Southwest Spice; stir until fragrant, 30 seconds.

Stir in diced tomato, tomato paste, and Tex-Mex paste; cook until slightly darkened in color, 1 minute.
3

Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 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 vice versa, 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 Food Should Taste Good™ Blue Corn Tortilla Chips.

Divide soup between bowls and top with scallion greens, 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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