One-Pot Chicken & Black Bean Soup

Name: One-Pot Chicken & Black Bean Soup with the Works
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 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; Salt; Pepper; 1 teaspoon Cooking Oil; 10 ounce Chicken Breast Strips

with the Works

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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

• 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.

• 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.

• 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.

• 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°.