Quick &Amp; Hearty Black Bean Soup with Blue Corn Tortilla Chip Toppers

Warm up with a bowl of this hearty black bean soup that comes together in just 20 minutes-all in one pot! The beans simmer in a richly spiced broth with diced tomatoes, onion, tomato paste and a Southwest spice blend until thick and tender. It’s the ultimate quick-fix dinner that doesn’t skimp on flavor.

Top each bowl with “the works”: sliced scallions, shredded cheddar cheese, a drizzle of smoky red pepper crema and a generous handful of crushed blue corn tortilla chips for crunch. This soup is a complete meal that’s both satisfying and easy to clean up.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 2 teaspoons of cooking oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 minutes.
2. Stir in the tomato paste, Tex-Mex paste and Southwest spice blend. Cook for 1 minute until fragrant.
3. Add the diced tomato, black beans, veggie stock concentrate and 2 cups of water. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
4. Season with salt and black pepper to taste.
5. Ladle the soup into bowls. Top with shredded cheddar cheese, sliced scallions, a drizzle of smoky red pepper crema and crushed blue corn tortilla chips. Serve immediately.

Recipe Tips

FAQ

Can I use dried black beans instead of canned?

Yes, but you’ll need to soak and cook them first. This recipe is designed for convenience, so canned beans work best for the 20-minute cook time.

What can I use instead of blue corn tortilla chips?

Regular tortilla chips or crushed corn chips work well. For a low-carb option, try pork rinds or omit the chips.

How do I store leftovers?

Store the soup (without toppings) in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or microwave, then add fresh toppings.