W03 R09 One-Pot Mexicali Black Bean Soup

🥘 Ingredients

• black beans
  15 oz
• black pepper
  1 pinch
• blue corn tortilla chips
  1 oz
• cooking oil
  1 tbsp
• crushed tomatoes
  15 oz
• mushroom stock concentrate
  2 tbsp
• salt
  1 pinch
• smoky red pepper crema
  2 tbsp
• southwest spice blend
  2 tbsp
• tex-mex paste
  2 tbsp
• water
  1 c
• white cheddar cheese
  1 c
• yellow onion
  1 unit

🍳 Cookware

• small bowl
• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice yellow onion until you have ¾ cup. Drain black beans over a small bowl , reserving liquid.

   yellow onion: 1 unit, black beans: 15 oz
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened ⏱️ 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 .

   cooking oil: 1 tbsp, southwest spice blend: 2 tbsp, tex-mex paste: 2 tbsp
3. 

   3

   Stir mushroom stock concentrate , beans, half the crushed tomatoes , water , 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.

   mushroom stock concentrate: 2 tbsp, crushed tomatoes: 15 oz, water: 1 c, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   Crush blue corn tortilla chips . Divide soup between bowls and top with white 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 oz, white cheddar cheese: 1 c, smoky red pepper crema: 2 tbsp