Mexicali Black Bean Soup
with the Works
- Milk
- Soy
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 diced tomatoes, 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.
Ingredients
1 unit
Yellow Onion
2 unit
Scallions
13.4 ounce
Black Beans
1 unit
Roma Tomato
1 tablespoon
Southwest Spice Blend
1.5 ounce
Tomato Paste
1 unit
Tex-Mex Paste
2 unit
Veggie Stock Concentrate
½ cup
Cheddar Cheese
(Contains: Milk)
1.5 ounce
Blue Corn Tortilla Chips
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk, Soy)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry all 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. Dice tomato. Drain beans over a small bowl, reserving liquid.
• 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; stir until fragrant, 30 seconds. • Stir in diced tomato, tomato paste, and Tex-Mex paste until slightly darkened in color, 1 minute.
• 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 vice versa! You’re the chef, after all. • Taste and season with salt and pepper. Turn off heat.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, smoky flavor and spice level; some found it a bit too spicy or overpowering.
- Ease of prep: Customers raved about how quick, easy, and convenient this one-pot meal was to prepare.
- Suggestions: Consider adding corn, bell peppers, or meat for extra substance; let it simmer longer for a thicker consistency.
- Portions: Some felt it was hearty and filling, while others wished for larger portions or more beans.
- Toppings: The blue corn chips and smoky red pepper crema were big hits, though a few wanted more chips.
Reviews from our home cooks
A delicious take on black bean soup. The Tex mex paste and southwest spice blend added nice flavor. I will definitely reorder this as well as the tofu bowl I got this week.
A very interesting take on black bean soup - as with most HF recipes, there are layers of flavor and it all works nicely. Enjoyed this one.
This soup is so easy and very flavorful. I added ground beef and only used half the black beans.
Easy one pot recipe, vibrant colors and flavor. Love the HF soups
The black bean soup was delicious! The Tex-max paste is always a great addition to give the soup a little heat and smokiness. The chips and crema were the perfect toppings to round out the dish. Thanks, Hello Fresh!
Needs more vegetables to it! It also always takes longer to get this thickened than the recipe calls for, but we do really like this black bean soup.
Always good. We love our Mexicali soup. Easy to make and easy to clean up after.
One pot cooking makes life good. And this recipe is simple but delicious.
I always love the one-pot Mexican soups! I haven't tried one yet that I didn't love, and this one was no exception.
NOT NEARLY enough soup for two people!!! I added another can of black beans and it fed us. Delicious recipe. Very tasty.
