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Hearty One-Pot Kidney Bean & Pepper Soup
Hearty One-Pot Kidney Bean & Pepper Soup

Hearty One-Pot Kidney Bean & Pepper Soup

with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream

Recipe Development Team
Recipe Development TeamPublished on March 11, 2025

Soup-er supper alert! Just one spoonful of this hearty, richly spiced soup will warm you from the inside out. Kidney beans simmer with Southwest spices, sautéed onion, and green pepper until thickened. The soup’s then served loaded up with all the fixin’s: sour cream, Monterey Jack cheese, and cilantro, plus blue corn tortilla chips on the side for dipping. Oh, happy belly!

:
Veggie
Calorie Smart
Fiber Smart
Easy Cleanup
:
Milk
Sesame

30 minutes
10 minutes

1 unit

Onion

1 unit

Long Green Pepper

3 tablespoon

Sour Cream

()

1 tablespoon

Southwest Spice Blend

1 unit

Crushed Tomatoes

1 unit

Kidney 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

Cooking Oil

Calories600 kcal
Fat20 g
Saturated Fat7 g
Carbohydrate74 g
Sugar22 g
Dietary Fiber14 g
Protein20 g
Cholesterol30 mg
Sodium1480 mg

Medium Pot

Prep
1

• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper.

Cook Veggies
2

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

Simmer Soup
3

• Stir beans and their liquid, Tex-Mex paste, stock concentrate, and 1⁄2 cup water (1 cup for 4 servings) into pot with veggies. • Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has 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.

Finish & Serve
4

• Meanwhile, pick cilantro leaves from stems. • Divide soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips on the side for dipping.