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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Onion
1 unit
Black Beans
1 tablespoon
Southwest Spice Blend
1 unit
Crushed Tomatoes
1 unit
Tex-Mex Paste
2 unit
Mushroom Stock Concentrate
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
½ cup
White Cheddar Cheese
(Contains: Milk)
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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 Blend; cook, stirring, until fragrant, 30 seconds. • Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute.
Once onion is softened, add beef* or turkey* to pot; season with salt and pepper and cook, breaking up meat into pieces, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.
• 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.
Ground Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this tasty soup, describing it as warming and flavorful. Some found it similar to chili in soup form.
- Ease of prep: Customers appreciated the quick, easy one-pot preparation, making it perfect for busy nights.
- Suggestions: Consider adding a poblano pepper or avocado for extra flavor. Some recommended making it thicker for a heartier meal.
- Leftovers: The soup keeps well, with several mentioning they enjoyed it for both lunch and dinner.
- Toppings: The included fixings were a hit; consider doubling the crema for extra zest 🌶️.
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