One-Pot Mexicali Black Bean Soup

🥘 Ingredients

• black beans
  1½ cup
• black pepper
  ¼ tsp
• blue corn tortilla chips
  1 unit
• cheddar cheese
  ½ cup
• cooking oil
  1 tbsp
• onion (halved, peeled, and finely diced)
  1
• salt
  ½ tsp
• scallions
  2 unit
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  1 tbsp
• tomato (diced)
  1
• tomato paste
  1 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• strainer
• small bowl
• large pot

1. 

   1

   Wash and dry produce. onion until you have ¾ cup. Trim and thinly slice scallions , separating whites from greens. tomato . Drain black beans over a strainer , reserving liquid in a small bowl .

   onion: 1 (halved, peeled, and finely diced), scallions: 2 unit, tomato: 1 (diced), black beans: 1½ cup
2. 

   2

   Heat 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 ; cook until slightly darkened in color ⏱️ 1 minute .

   cooking oil: 1 tbsp, southwest spice blend: 1 tsp, tomato paste: 1 tbsp, tex-mex paste: 1 tbsp
3. 

   3

   Stir 1¾ cups water, veggie stock concentrate , beans, and ¼ cup reserved bean liquid into pot. Bring to a boil and cook, stirring occasionally, until thickened ⏱️ 8 minutes . Taste and season with salt and black pepper . Turn off heat.

   veggie stock concentrate: 1 unit, salt: ½ tsp, black pepper: ¼ tsp
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. Serve with remaining tortilla chips on the side.

   blue corn tortilla chips: 1 unit, cheddar cheese: ½ cup, smoky red pepper crema: 2 tbsp