Spicy Cauliflower and Black Bean Soup with Cilantro and Tortilla Chips

This vibrant, one-pot soup brings together tender cauliflower and hearty black beans in a richly spiced tomato broth. With a kick of Southwest seasoning and a garnish of fresh cilantro, it’s a comforting meal that comes together in under 30 minutes.

Serve it with crunchy blue corn tortilla chips for dipping and scooping. Perfect for a weeknight dinner that’s both satisfying and easy to clean up.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Cauliflower FloretsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit 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

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Core, deseed and finely dice the green pepper. Dice the tomato into ½-inch pieces. Cut the cauliflower into bite-size florets.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Add another drizzle of oil, then stir in the Southwest Spice Blend, diced tomato and tomato paste. Cook until fragrant, about 1 minute.
3. Stir in the black beans (with their liquid), cauliflower, Tex-Mex paste, veggie stock concentrate and 1½ cups water (2½ cups for 4 servings). Bring to a simmer, then cover and reduce heat to medium-low. Cook until the cauliflower is tender and the soup has thickened slightly, 7-10 minutes. If the soup isn’t thick enough, cook uncovered until it reaches your desired consistency. If too thick, add a splash more water. Season with salt (about 1½ tsp for 2 servings, 2½ tsp for 4) and pepper to taste.
4. Pick the cilantro leaves from the stems. Divide the soup between bowls and sprinkle with cilantro. Serve with blue corn tortilla chips on the side.

Recipe Tips

FAQ

Can I use a different type of bean?

Yes, pinto beans or kidney beans would work well in this recipe. Just be sure to include the liquid from the can as part of the broth.

How can I make this soup spicier?

Add a pinch of cayenne pepper or a diced jalapeño along with the onion and green pepper for extra heat.

Can I freeze leftovers?

Absolutely! Let the soup cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat on the stovetop.