Hearty Black Bean & Poblano Soup

Hearty Black Bean & Poblano Soup

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

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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:VeggieCalorie SmartOne PanSpicy

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

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


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


¼ cup

Monterey Jack Cheese


1.5 ounce

Blue Corn Tortilla Chips

Not included in your delivery



1 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories590 kcal
Fat23 g
Saturated Fat7 g
Carbohydrate73 g
Sugar13 g
Dietary Fiber15 g
Protein21 g
Cholesterol35 mg
Sodium1510 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.
Utensilsarrow down iconarrow down icon
Small Bowl
Medium Pot
Instructionsarrow up iconarrow up icon
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• 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 drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. 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.