Mexicali Black Bean Soup

🥘 Ingredients

• Black Beans
  26.8 oz
• Blue Corn Tortilla Chips
  3 oz
• Cheddar Cheese
  1 c
• Cooking Oil
  2 tsp
• Pepper
• Roma Tomato
  2
• Salt
• Scallions
  2
• Smoky Red Pepper Crema
  4 tbsp
• Southwest Spice Blend
  2 tbsp
• Tex-Mex Paste
  2 unit
• Tomato Paste
  3 oz
• Veggie Stock Concentrate
  4 unit
• Yellow Onion
  2

🍳 Cookware

• small bowl
• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice Yellow Onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice Scallions , separating whites from greens. Dice Roma Tomato . Drain Black Beans over a small bowl , reserving liquid.

   Yellow Onion: 2, Scallions: 2, Roma Tomato: 2, Black Beans: 26.8 oz
2. 

   2

   Heat a large drizzle of Cooking Oil in a large pot over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened ⏱️ 4 minutes . Add Southwest Spice Blend ; stir until fragrant ⏱️ 30 seconds . Stir in diced tomato, Tomato Paste , and Tex-Mex Paste until slightly darkened in color ⏱️ 1 minute .

   Cooking Oil: 2 tsp, Southwest Spice Blend: 2 tbsp, Tomato Paste: 3 oz, Tex-Mex Paste: 2 unit
3. 

   3

   Stir 1¾ cups water, Veggie Stock Concentrate , 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 ⏱️ 8 minutes . TIP: Prefer your broth a bit thicker? Simmer a little longer - or vice versa! You're the chef, after all. Taste and season with Salt and Pepper . Turn off heat.

   Veggie Stock Concentrate: 4 unit, Salt, Pepper
4. 

   4

   Crush a few Blue Corn Tortilla Chips . Divide soup between bowls and top with scallion greens, Cheddar Cheese , 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.

   Blue Corn Tortilla Chips: 3 oz, Cheddar Cheese: 1 c, Smoky Red Pepper Crema: 4 tbsp