W34 MOD One-Pot Mexicali Beef & Black Bean Soup

Name: W34 MOD One-Pot Mexicali Beef & Black Bean Soup with the Works
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Onion; 2 unit Scallions; 1 Black Beans; 1 tbsp Southwest Spice Blend; 1 Tomato; 1 unit Tex-Mex Paste; 2 Egg; 1 1/2 oz Corn; 1/2 cup Cheddar Cheese; 2 tbsp Smoky Red Pepper Crema; Salt; Black Pepper; 2 tsp Cooking Oil; 10 oz Ground Beef

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 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.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Onion
2 unit Scallions
1 Black Beans
1 tbsp Southwest Spice Blend
1 Tomato
1 unit Tex-Mex Paste
2 Egg
1 1/2 oz Corn
1/2 cup Cheddar Cheese
2 tbsp Smoky Red Pepper Crema
Salt
Black Pepper
2 tsp Cooking Oil
10 oz Ground Beef

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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. 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 Blend; stir until fragrant, 30 seconds.

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

Open package of chicken and drain off any excess liquid. Once onion is softened, add chicken or beef; cook, stirring frequently, until cooked through, 4-6 minutes. Cook through the rest of this step as instructed.
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 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 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.

Ground Beef is fully cooked when internal temperature reaches 160°.

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