One-Pot Chicken & Black Bean Soup

🥘 Ingredients

• Southwest spice blend
  1 unit
• Tex-Mex paste
  1 unit
• black beans
  1 unit
• black pepper
  1 tsp
• blue corn tortilla chips
• chopped chicken breast
  1 unit
• cooking oil
  1 tbsp
• crushed tomatoes
  1 unit
• mushroom stock concentrate
  1 unit
• onion
  1 unit
• salt
  1 tsp
• smoky red pepper crema
  1 unit
• water
  1 c
• white cheddar cheese
  ½ cup

🍳 Cookware

• large pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add diced onion and cook, stirring, until softened, ⏱️ 3 minutes .

   cooking oil: 1 tbsp, onion: 1 unit
3. 

   3

   Stir in Tex-Mex paste , Southwest spice blend , mushroom stock concentrate , drained black beans , half the crushed tomatoes , water , and ¼ cup reserved bean liquid. Bring to a boil, then reduce heat and simmer until thickened, ⏱️ 5 minutes . Add chopped chicken breast and cook until heated through. Season with salt and black pepper to taste.

   Tex-Mex paste: 1 unit, Southwest spice blend: 1 unit, mushroom stock concentrate: 1 unit, black beans: 1 unit, crushed tomatoes: 1 unit, water: 1 c, chopped chicken breast: 1 unit, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Crush a few blue corn tortilla chips in a bag. Divide the soup between bowls. Top with white cheddar cheese , smoky red pepper crema , crushed chips, and enjoy.

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