One-Pot Mexicali Chicken & Black Bean Soup

Name: One-Pot Mexicali Chicken & Black Bean Soup with the Works
Total time: 20 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 unit Yellow Onion; 2 unit Scallions; 1 unit Black Beans; 1 tablespoon Southwest Spice Blend; 1.5 ounce Tomato Paste; 1 unit Tex-Mex Paste; 2 unit Veggie Stock Concentrate; ½ cup Cheddar Cheese; 1.5 ounce Blue Corn Tortilla Chips; 2 tablespoon Smoky Red Pepper Crema; Salt; Pepper; 2 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 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.

Tags:

Easy Cleanup

•Easy Prep

•Spicy

•Quick

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

2 unit

Scallions

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

1.5 ounce

Tomato Paste

1 unit

Tex-Mex Paste

2 unit

Veggie Stock Concentrate

½ cup

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

2 teaspoon

Cooking Oil

Nutrition Values

/ per serving

Calories770 kcal

Fat33 g

Saturated Fat11 g

Carbohydrate66 g

Sugar12 g

Dietary Fiber12 g

Protein50 g

Cholesterol140 mg

Sodium2050 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). Trim and thinly slice scallions, separating whites from greens. 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 Blend; stir until fragrant, 30 seconds. • Stir in tomato paste and 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; cook, stirring frequently, until cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

• Stir 1 3⁄4 cups water, stock concentrates, beans, and 1⁄4 cup reserved bean liquid into pot. (For 4 servings, use 3 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 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.