---
title: "Mexicali Black Bean Soup: the Works"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/mexicali-black-bean-soup-608022d5e8b2b21b26654652}
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Milk, Soy]
tags: [Veggie, One Pan, Quick, Calorie Smart]
rating: 4.5
rating_count: 41600
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Bold and spicy flavors, adjust seasoning to taste
  - theme: Ease of prep
    text: Quick and easy to make in just 20 minutes
image: "https://images.recipes.furrysalamander.com/American%20Recipes/Soups/mexicali-black-bean-soup.avif"
---
Wash and dry all produce. Prepare @yellow onion{1%unit}(halved, peeled, and finely diced), @scallions{2%unit}(trimmed and thinly sliced, separating whites from greens), and @roma tomato{1%unit}(diced). Drain @black beans{15%oz}(rinsed) over a #small bowl{}, reserving the liquid.

Heat @cooking oil{1%tbsp} in a #large pot{} over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened, ~{3%minutes}. Add @southwest spice blend{2%tbsp}; stir until fragrant, ~{30%seconds}. Stir in diced tomato, @tomato paste{2%tbsp}, and @tex-mex paste{2%tbsp} until slightly darkened in color, ~{1%minute}.

Stir 1¾ cups @water{}, @veggie stock concentrate{1%packet}, beans, and ¼ cup reserved bean liquid into pot. Bring to a boil and cook, stirring occasionally, until thickened, ~{5%minutes}. Taste and season with @salt{1%pinch} and @black pepper{1%pinch}. Turn off heat.

Crush a few @blue corn tortilla chips{½%cup}. Divide soup between bowls and top with scallion greens, @cheddar cheese{½%cup}(shredded), @smoky red pepper crema{2%tbsp}, and crushed tortilla chips. Serve immediately.