20-Minute Smoky Black Bean Soup with Crispy Tortilla Toppings

This black bean soup is a flavor-packed, one-pot wonder that comes together in just 20 minutes. The beans simmer in a richly spiced broth with diced tomatoes, onion and a blend of Southwest seasonings until thick and tender. It’s the perfect weeknight dinner that doesn’t skimp on taste.

But the real magic is in the toppings. Load up your bowl with “the works”: sliced scallions, sharp cheddar cheese, a drizzle of smoky red pepper crema and crunchy blue corn tortilla chips. Every spoonful is a mix of creamy, spicy and crunchy-pure comfort in a bowl.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Trim and thinly slice scallions, separating whites from greens. Dice tomato. Drain beans over a small bowl, reserving liquid.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened, 3-4 minutes. Add Southwest Spice; stir until fragrant, 30 seconds. Stir in diced tomato, tomato paste and Tex-Mex paste until slightly darkened in color, 1 minute.
3. Stir 1¾ cups water, stock concentrates, beans and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 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 vice versa, if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper. Turn off heat.
4. Crush a few tortilla chips. Divide soup between bowls and top with scallion greens, cheddar, 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.

Recipe Tips

FAQ

Can I use canned black beans instead of dried?

Yes, this recipe uses canned black beans. Drain them and reserve the liquid for the broth.

What can I substitute for smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and hot sauce for a similar smoky, creamy kick.

How do I make this soup vegan?

Omit the cheddar cheese and use a dairy-free crema alternative. The soup base is already vegetarian.