Hearty One-Pot Kidney Bean & Pepper Soup
with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream
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!
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
• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper.
• 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.
• 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.
• 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.
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