One-Pot Black Bean Soup with Smoky Red Pepper Crema and Crunchy Tortilla Toppers

This black bean soup comes together in a single pot in just 20 minutes, making it the perfect weeknight dinner. The beans simmer in a boldly seasoned broth with diced tomatoes, onion, tomato paste and a blend of Southwest spices until thick and tender.

To finish, load up each bowl with “the works”: sliced scallions, shredded cheddar cheese, a swirl of smoky red pepper crema and crushed blue corn tortilla chips for crunch. It’s a satisfying, flavor-packed soup that’s sure to become a favorite.

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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 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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and finely dice the onion until you have about ¾ cup (1½ cups for 4 servings). Trim and thinly slice the scallions, separating the white parts from the green tops. Dice the tomato. Drain the black beans over a small bowl, reserving the liquid.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add the diced onion and scallion whites. Cook, stirring, until softened, 3-4 minutes. Add the Southwest spice blend and stir until fragrant, about 30 seconds. Stir in the diced tomato, tomato paste and Tex-Mex paste; cook until slightly darkened, about 1 minute.
3. Stir in 1¾ cups water (3 cups for 4 servings), the stock concentrates, drained beans and ¼ cup reserved bean liquid (½ cup for 4 servings). Bring to a boil and cook, stirring occasionally, until the soup has thickened, 5-8 minutes. For a thicker broth, simmer a little longer; for a thinner soup, add more water. Season with salt and pepper to taste. Turn off the heat.
4. Divide the soup among bowls. Top with scallion greens, shredded cheddar, a drizzle of smoky red pepper crema and crushed blue corn tortilla chips. Start with a few chips and add more as you eat to keep them crunchy.

Recipe Tips

FAQ

Can I use dried black beans instead of canned?

Yes, but you’ll need to cook them separately first. Soak and simmer 1 cup dried beans until tender, then use them in place of the canned beans. Adjust the liquid and cooking time accordingly.

What can I use instead of smoky red pepper crema?

You can substitute with regular crema or sour cream mixed with a pinch of smoked paprika and a dash of hot sauce.

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 or microwave and add fresh toppings just before serving.