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

One-Pot Mexicali 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 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.

Protein Smart
Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

1 unit


2 unit


1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1 unit

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

(Contains Sesame)

2 tablespoon

Smoky Red Pepper Crema

(Contains Milk)

10 ounce

Chopped Chicken Breast

Not included in your delivery



2 teaspoon

Cooking Oil


Nutrition Values

/ per serving
Calories800 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate67 g
Sugar12 g
Dietary Fiber11 g
Protein53 g
Cholesterol145 mg
Sodium1890 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.


Small Bowl
Large Pot



• Wash and dry 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. Drain beans over a small bowl, reserving liquid.

Start Soup

• 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 Blend; stir until fragrant, 30 seconds. • Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.

Open package of chicken and drain off any excess liquid. Once onion is softened, add chicken or beef; cook, stirring frequently, until cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

Finish Soup

• 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 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

• 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.

Chicken is fully cooked when internal temperature reaches 165°.