Hearty Black Bean & Poblano Soup

Name: Hearty Black Bean & Poblano Soup with Blue Corn Tortilla Chips, Monterey Jack & Lime Sour Cream
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Lime; 1 unit Yellow Onion; 1 unit Poblano Pepper; 1 unit Roma Tomato; 4 tablespoon Sour Cream; 1 tablespoon Southwest Spice Blend; 1.5 ounce Tomato Paste; 13.4 ounce Black Beans; 1 unit Tex-Mex Paste; 1 unit Veggie Stock Concentrate; ¼ ounce Cilantro; ¼ cup Monterey Jack Cheese; 1.5 ounce Blue Corn Tortilla Chips; Salt; Pepper; 2 teaspoon Vegetable Oil

with Blue Corn Tortilla Chips, Monterey Jack & Lime Sour Cream

Recipe Development TeamPublished on October 12, 2020

Get Free Steak + 10 Free Meals

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: lime sour cream, Monterey Jack cheese, and cilantro leaves, plus blue corn tortilla chips on the side for dipping. It doesn’t get much better than this, folks.

Tags:

Veggie

•One Pan

•Spicy

•Calorie Smart

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lime

1 unit

Yellow Onion

1 unit

Poblano Pepper

1 unit

Roma Tomato

4 tablespoon

Sour Cream

(Contains: Milk)

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

13.4 ounce

Black Beans

1 unit

Tex-Mex Paste

1 unit

Veggie Stock Concentrate

¼ ounce

Cilantro

¼ cup

Monterey Jack Cheese

(Contains: Milk)

1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery

Salt

Pepper

2 teaspoon

Vegetable Oil

Nutrition Values

/ per serving

Energy (kJ)2510 kJ

Calories600 kcal

Fat23 g

Saturated Fat8 g

Carbohydrate72 g

Sugar11 g

Dietary Fiber14 g

Protein21 g

Cholesterol35 mg

Sodium1520 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small Bowl

•Medium Pot

Instructions

• Wash and dry all produce. • Quarter lime. Halve, peel, and dice onion. Core, deseed, and finely dice poblano. Dice tomato. • In a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Set aside.

• Heat a large drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in Southwest Spice, diced tomato, and tomato paste until combined; cook until fragrant, 1 minute.

• Stir black 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, uncovered, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup is 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 lime sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips for dipping and any remaining lime wedges on the side.