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One-Pot Chicken & Black Bean Soup
One-Pot Chicken & Black Bean Soup

One-Pot Chicken & Black Bean Soup

with the Works

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 onion, tomato, and Southwest seasonings until the soup is thick and the beans are tender. For toppings, load up your bowl with “the works”—white cheddar cheese, smoky red pepper crema, and crushed blue corn tortilla chips. Now that’s what we call a truly SOUP-er supper.

Tags:
Protein Smart
Easy Cleanup
Easy Prep
Spicy
Quick
Allergens:
Milk
Sesame

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 Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

13.76 ounce

Crushed Tomatoes

1 unit

Tex-Mex Paste

2 unit

Mushroom Stock Concentrate

½ cup

White Cheddar Cheese

1.5 ounce

Blue Corn Tortilla Chips

2 tablespoon

Smoky Red Pepper Crema

10 ounce

Chicken Breast Strips

Not included in your delivery

Salt

Pepper

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving
Calories790 kcal
Fat27 g
Saturated Fat10 g
Carbohydrate77 g
Sugar12 g
Dietary Fiber12 g
Protein54 g
Cholesterol145 mg
Sodium1990 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
Strainer
Large Pot
Paper Towel

Instructions

Prep
1

• Wash and dry produce. • Halve, peel, and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.

Start Soup
2

• Heat a drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice Blend; cook, stirring, until fragrant, 30 seconds. • Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute.

Pat chicken dry with paper towels. Once onion is softened, add chicken or beef to pot; season with salt and pepper. Cook, stirring frequently, until browned and cooked through, 3-5 minutes for chicken or 4-6 minutes for beef. Cook through the rest of this step as instructed.

Finish Soup
3

• Stir stock concentrates, beans, half the crushed tomatoes, 1 cup water, and ¼ cup reserved bean liquid into pot. (For 4 servings, use all the crushed tomatoes, 2 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 simmer a little less if you prefer a thinner broth! You’re the chef, after all. • Taste and season with salt and pepper. Turn off heat.

Finish & Serve
4

• Crush a few tortilla chips. • Divide soup between bowls and top with 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.

Chicken is fully cooked when internal temperature reaches 165°.

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