Hearty One-Pot Black Bean and Poblano Soup with Lime Sour Cream

Warm up from the inside out with this richly spiced, hearty soup that comes together in just one pot. Black beans simmer with smoky poblano, onion and a blend of Southwest spices until thick and flavorful. The result is a soul-satisfying bowl that’s perfect for chilly evenings.

Serve the soup topped with a dollop of tangy lime sour cream, shredded Monterey Jack cheese and fresh cilantro. Crunchy blue corn tortilla chips on the side are ideal for dipping. It’s a complete meal that’s as comforting as it is delicious.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely chop the onion. Core and seed the long green pepper (poblano), then dice it. Dice the tomato. Zest and juice the lime. Pick the cilantro leaves from the stems.
2. In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the chopped onion and poblano; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in the Southwest Spice Blend, tomato paste and Tex-Mex paste. Cook for 1 minute until fragrant.
4. Add the black beans (including their liquid), veggie stock concentrate and 2 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally, until slightly thickened.
5. While the soup simmers, in a small bowl, combine the sour cream with half of the lime juice and a pinch of salt. Set aside.
6. Season the soup with salt and pepper to taste. Ladle into bowls.
7. Top each bowl with a dollop of lime sour cream, a sprinkle of Monterey Jack cheese and fresh cilantro leaves. Serve with blue corn tortilla chips on the side for dipping.

Recipe Tips

FAQ

Can I use canned black beans instead of dried?

Yes, this recipe uses canned black beans (1 unit). If using dried, you’ll need to cook them separately before adding.

What can I substitute for poblano pepper?

A green bell pepper works well, though it will be milder. For more heat, use a jalapeño or serrano.

Can I make this soup vegetarian?

The recipe as written is vegetarian. For a vegan version, omit the sour cream and cheese or use plant-based alternatives.