Hearty Black Bean & Poblano Soup

🥘 Ingredients

• black beans
  15 oz
• blue corn tortilla chips
  2 oz
• cilantro
  1 cilantro
• lime
  1 lime
• monterey jack cheese
  ¼ cup
• poblano pepper
  1 poblano pepper
• roma tomato
  1 roma tomato
• sour cream
  2 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 tbsp
• tomato paste
  2 tbsp
• vegetable oil
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ½ cup
• yellow onion
  1 yellow onion

🍳 Cookware

• small bowl
• medium pot

1. 

   1

   Wash and dry all produce. Quarter lime . Halve, peel, and dice yellow onion . Core, deseed, and finely dice poblano pepper . Dice roma tomato . In a small bowl , combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Set aside.

   lime: 1 lime, yellow onion: 1 yellow onion, poblano pepper: 1 poblano pepper, roma tomato: 1 roma tomato, sour cream: 2 tbsp
2. 

   2

   Heat a drizzle of vegetable oil in a medium pot over medium-high heat. Add onion and poblano pepper; cook, stirring occasionally, until browned and softened, ⏱️ 6 minutes . Stir in southwest spice blend , diced tomato, and tomato paste until combined; cook until fragrant, ⏱️ 1 minute .

   vegetable oil: 2 tbsp, southwest spice blend: 2 tbsp, tomato paste: 2 tbsp
3. 

   3

   Stir black beans and their liquid, tex-mex paste , veggie stock concentrate , and water into pot with veggies. Bring to a simmer, uncovered, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup is slightly thickened, ⏱️ 9 minutes . Taste and season with salt and pepper. Add a splash more water if the soup ends up thicker than you like.

   black beans: 15 oz, tex-mex paste: 2 tbsp, veggie stock concentrate: 1 unit, water: ½ cup
4. 

   4

   Meanwhile, pick cilantro leaves from stems. Divide soup between bowls and dollop with lime sour cream. Sprinkle with monterey jack cheese and cilantro leaves. Serve with blue corn tortilla chips for dipping and any remaining lime wedges on the side.

   cilantro: 1 cilantro, monterey jack cheese: ¼ cup, blue corn tortilla chips: 2 oz