W03 R09 One-Pot Mexicali Black Bean Soup

🥘 Ingredients

• Black Beans
  2 unit
• Blue Corn Tortilla Chips
  3 oz
• Cooking Oil
  1 tsp
• Crushed Tomatoes
  13.76 oz
• Mushroom Stock Concentrate
  4 unit
• Smoky Red Pepper Crema
  4 tbsp
• Southwest Spice Blend
  2 tbsp
• Tex-Mex Paste
  2 unit
• White Cheddar Cheese
  1 c
• Yellow Onion
  2 unit
• pepper
• salt
• water
  1 c

🍳 Cookware

• strainer
• small bowl
• large pot

1. 

   1

   Wash and dry produce. Halve, peel, and finely dice Yellow Onion until you have ¾ cup (1½ cups for 4 servings). Drain Black Beans with a strainer over a small bowl , reserving the bean liquid.

   Yellow Onion: 2 unit, Black Beans: 2 unit
2. 

   2

   Heat Cooking Oil in a large pot over medium heat. Add onion; cook, stirring, until softened, 3-4 minutes ( ⏱️ 4 minutes ). Add Southwest Spice Blend ; cook, stirring, until fragrant, 30 seconds ( ⏱️ 30 seconds ). Stir in Tex-Mex Paste ; cook until slightly darkened in color, 1 minute ( ⏱️ 1 minutes ).

   Cooking Oil: 1 tsp, Southwest Spice Blend: 2 tbsp, Tex-Mex Paste: 2 unit
3. 

   3

   Stir Mushroom Stock Concentrate , beans, half the Crushed Tomatoes , water , and ¼ cup reserved bean liquid into the large pot. (For 4 servings, use all the crushed tomatoes, 2 cups water, and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer, or simmer a little less if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper . Turn off heat.

   Mushroom Stock Concentrate: 4 unit, Crushed Tomatoes: 13.76 oz, water: 1 c, salt, pepper
4. 

   4

   Crush a few 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. TIP: Start with a few crushed chips and add more as you go to keep them crunchy! 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