One-Pot Black Bean Soup with Smoky Crema and Crunchy Tortilla Toppings

This black bean soup comes together in just 20 minutes, all in one pot, making cleanup a breeze. The beans simmer in a richly spiced broth with diced tomatoes, onion, tomato paste and Southwest seasonings until thick and tender.

Load up your bowl with “the works”-scallions, cheddar cheese, smoky red pepper crema and crushed blue corn tortilla chips. It’s a truly satisfying supper that’s packed with flavor and texture.

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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 the 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, about 1 minute.
3. Stir in 1¾ cups water, stock concentrates, beans and ¼ cup reserved bean liquid into the 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. 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. 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 dried black beans instead of canned?

Yes, but you’ll need to cook them separately until tender before adding to the soup. Adjust liquid and cooking time accordingly.

What can I substitute for smoky red pepper crema?

Mix sour cream or Greek yogurt with a pinch of smoked paprika and a dash of hot sauce for a similar flavor.

How do I store leftovers?

Store the soup and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the soup on the stovetop and add fresh toppings.