Smoky Black Bean &Amp; Poblano Soup with Lime Crema and Tortilla Chips

This smoky black bean and poblano soup is the ultimate comfort food for chilly evenings. Simmered with a blend of Southwest spices, sautéed onion and smoky poblano pepper, the soup develops a rich, complex flavor that’s both hearty and satisfying. The best part? It all comes together in one pot, making cleanup a breeze.

Serve the soup in bowls and load it up with a tangy lime sour cream, shredded Monterey Jack cheese and fresh cilantro. Crunchy blue corn tortilla chips on the side are perfect for dipping. This soup is a complete meal that will warm you from the inside out.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Halve, peel and dice the onion. Core, deseed and finely dice the poblano. Dice the tomato. In a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper.
2. Heat a drizzle of oil in a medium pot over medium-high heat (use a large pot for 4 servings). Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in Southwest Spice, diced tomato and tomato paste until combined; cook until fragrant, 1 minute.
3. Stir beans and their liquid, Tex-Mex paste, stock concentrate and ½ cup water (1 cup for 4 servings) into pot with veggies. Bring to a simmer, 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.
4. Meanwhile, pick cilantro leaves from stems. Divide soup between bowls and dollop with lime sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips for dipping and any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use canned black beans instead?

Yes, the recipe already calls for canned black beans. Use one 13.4 oz can, including the liquid.

What can I substitute for poblano pepper?

A green bell pepper plus a pinch of smoked paprika can mimic the smoky flavor.

Is this soup vegetarian?

Yes, it’s completely vegetarian. Use vegetable stock concentrate and skip any non-veg toppings.