20-Minute Spicy Black Bean Soup with Smoky Crema and Crunchy Tortilla Chips

This hearty black bean soup comes together in a single pot and is ready in just 20 minutes. The beans simmer in a richly spiced broth with sautéed onion, tomato paste and Southwest seasonings until thick and flavorful.

For the ultimate finish, load up your bowl with “the works”-sharp cheddar cheese, a smoky red pepper crema and crushed blue corn tortilla chips. It’s a satisfying, spicy meal that’s perfect for a quick weeknight dinner.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView 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 Food Should Taste Good™ 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 produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). 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; cook, stirring, until softened, 3-4 minutes. Add Southwest Spice Blend; stir until fragrant, 30 seconds. Stir in tomato paste and Tex-Mex paste; cook 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. For a thicker broth, simmer a little longer; for thinner, simmer less. Season with salt and pepper. Turn off heat.
4. Crush a few tortilla chips. Divide soup between bowls and top with cheddar, smoky red pepper crema and as many crushed tortilla chips as you like. 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 other beans instead of black beans?

Yes, you can substitute pinto or kidney beans, but the cooking time may vary slightly.

How can I make this soup less spicy?

Reduce the amount of Southwest Spice Blend or omit the Tex-Mex paste to tone down the heat.

Can I prepare this soup ahead of time?

Absolutely! The soup keeps well in the refrigerator for up to 3 days. Reheat gently and add toppings just before serving.