🥘 Ingredients
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Monterey Jack cheese½ cup
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Southwest Spice Blend2 tbsp
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Tex-Mex paste2 unit
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black beans26.8 oz
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blue corn tortilla chips3 oz
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cilantro¼ ounce
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lime1 unit
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pepper
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poblano pepper2 unit
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roma tomato2 unit
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salt
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sour cream1/2 c
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tomato paste3 oz
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vegetable oil1 tsp
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veggie stock concentrate2 unit
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yellow onion1 unit
🍳 Cookware
- small bowl
- medium pot
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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 unit, yellow onion: 1 unit, poblano pepper: 2 unit, roma tomato: 2 unit, sour cream: 1/2 c, salt, pepper -
2 Heat a drizzle of vegetable oil in a medium pot over medium-high heat. Add onion and poblano; cook, stirring occasionally, until browned and softened, ⏱️ 5-7 minutes . Stir in Southwest Spice Blend , diced tomato, and tomato paste until combined; cook until fragrant, ⏱️ 1 minute .vegetable oil: 1 tsp, Southwest Spice Blend: 2 tbsp, tomato paste: 3 oz -
3 Stir black beans and their liquid, Tex-Mex paste , veggie stock concentrate , and ½ cup water (1 cup for 4 servings) 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, ⏱️ 8-10 minutes . Taste and season with salt and pepper. TIP: Add a splash more water if the soup ends up thicker than you like.black beans: 26.8 oz, Tex-Mex paste: 2 unit, veggie stock concentrate: 2 unit -
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: ¼ ounce, Monterey Jack cheese: ½ cup, blue corn tortilla chips: 3 oz