One-Pot Chicken & Black Bean Soup

🥘 Ingredients

• Southwest Spice Blend
  2 tbsp
• Tex-Mex paste
  2 unit
• black beans
  4 unit
• blue corn tortilla chips
  3 oz
• chopped chicken breast
  20 oz
• crushed tomatoes
  1 unit
• mushroom stock concentrate
  4 unit
• onion
  2 unit
• smoky red pepper crema
  4 tbsp
• water
  1 c
• white cheddar cheese
  1 c

🍳 Cookware

• small bowl
• large pot

1. 

   1

   Wash and dry all produce. Halve, peel, and finely dice onion until you have 3/4 cup (1 1/2 cups for 4 servings). Drain black beans over a small bowl , reserving the liquid.

   onion: 2 unit, black beans: 2 unit
2. 

   2

   Heat a large drizzle of olive oil in a large pot over medium-high heat. Add diced onion, cook until softened and golden, ⏱️ 4 minutes . Add chopped chicken breast and season with half the Southwest Spice Blend , salt, and pepper. Cook, stirring, until chicken becomes col, ⏱️ 5 minutes . Stir in Tex-Mex paste and cook until slightly darkened, ⏱️ 1 minute .

   chopped chicken breast: 20 oz, Southwest Spice Blend: 2 tbsp, Tex-Mex paste: 2 unit
3. 

   3

   Stir in mushroom stock concentrate , black beans , half the crushed tomatoes , water , and 1/4 cup of the reserved bean liquid. (For 4 servings, use all the crushed tomatoes, 2 cups water, and 1/2 cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, ⏱️ 8 minutes . Season with salt and pepper. Turn off heat.

   mushroom stock concentrate: 4 unit, black beans: 2 unit, crushed tomatoes: 1 unit, water: 1 c
4. 

   4

   Crush a few blue corn tortilla chips . Divide the soup between bowls and top with white cheddar cheese , smoky red pepper crema , and as many crushed tortilla chips as you like. Serve with whole tortilla chips on the side.

   blue corn tortilla chips: 3 oz, white cheddar cheese: 1 c, smoky red pepper crema: 4 tbsp