Southwest Black Bean Soup with Tortilla Chips

Warm up with a bowl of this richly spiced black bean soup that’s as satisfying as it is simple. Sautéed onion and green pepper form the savory base, while a blend of Southwest spices and Tex-Mex paste infuses every spoonful with deep, smoky flavor. Black beans simmer until the soup thickens to perfection, creating a hearty meal that’s ready in under 30 minutes.

Serve it loaded with cool sour cream, melted Monterey Jack cheese, and fresh cilantro for a burst of brightness. Crunchy blue corn tortilla chips on the side are perfect for dipping—or crumbling right on top. This is the kind of soup that makes you look forward to leftovers.

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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

3 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

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

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. Halve, peel, and dice the onion. Core, deseed, and finely dice the green pepper. Dice the tomato.
2. Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add the onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in the diced tomato, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, about 1 minute.
3. Stir the black beans (with their liquid), Tex-Mex paste, stock concentrate, and ½ cup water (1 cup for 4 servings) into the pot. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until the flavors meld and the soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. Add a splash more water if the soup is thicker than you like.
4. Meanwhile, pick the cilantro leaves from the stems. Divide the soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack cheese and cilantro leaves. Serve with tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use dried black beans instead of canned?

Yes, but you’ll need to cook them separately first. Use about 1/2 cup dried beans, soaked overnight, then simmer until tender before adding to the soup. Adjust the liquid accordingly.

Is this soup spicy?

The Southwest Spice Blend adds a mild to moderate heat. For less spice, reduce the amount or use a milder blend. For more heat, add a pinch of cayenne or diced jalapeño.

Can I make this soup ahead of time?

Absolutely! The soup keeps well in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of water if needed. Add fresh toppings just before serving.