One-Pot Mexicali Black Bean Soup

Name: One-Pot Mexicali Black Bean Soup with the Works
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 13.4 ounce 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

with the Works

Recipe Development TeamPublished on May 17, 2022

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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:

Veggie

•Easy Cleanup

•Easy Prep

•Spicy

•Calorie Smart

•Quick

•Climate Superstar

Allergens:

Milk

•Soy

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

13.4 ounce

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

(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

1 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories590 kcal

Fat23 g

Saturated Fat9 g

Carbohydrate68 g

Sugar11 g

Dietary Fiber12 g

Protein22 g

Cholesterol40 mg

Sodium2100 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

Instructions

• Wash and dry produce. • Halve, peel, and finely dice onion until you have 3⁄4 cup (1 1⁄2 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; cook, stirring, until fragrant, 30 seconds. • Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute.

• Stir stock concentrates, beans, half the crushed tomatoes, 1 cup water, and 1⁄4 cup reserved bean liquid into pot. (For 4 servings, use all the crushed tomatoes, 2 cups water, and 1⁄2 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.