Smoky Black Bean and Poblano Soup with Tortilla Chips

This hearty black bean soup is packed with smoky poblano pepper, rich Southwest spices and tender black beans. It’s a one-pot wonder that comes together quickly, making it perfect for busy weeknights. The soup is thickened to perfection and then loaded with creamy sour cream, melted Monterey Jack cheese and fresh cilantro.

Serve it with crunchy blue corn tortilla chips on the side for dipping. Each spoonful is warm, comforting and full of flavor. It’s a satisfying meal that will become a family favorite.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

4 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

13.4 ounce 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. Prepare the vegetables: Halve, peel and dice the onion. Core, deseed and finely dice the poblano pepper. Dice the Roma tomato.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the diced onion and poblano; cook, stirring occasionally, until browned and softened, about 5-7 minutes. Stir in the Southwest spice blend, diced tomato and tomato paste; cook until fragrant, about 1 minute.
3. Add the black beans (with their liquid), Tex-Mex paste, veggie stock concentrate and ½ cup water (1 cup for 4 servings) to the pot. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until the flavors meld and the soup thickens slightly, 8-10 minutes. Season with salt and pepper to taste. If the soup is too thick, add a splash more water.
4. Meanwhile, pick the cilantro leaves from the stems. Divide the soup into bowls and top with a dollop of sour cream. Sprinkle with Monterey Jack cheese and cilantro leaves. Serve with blue corn 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 1.5 cups of cooked black beans and adjust the liquid accordingly.

What can I substitute for Tex-Mex paste?

You can use an equal amount of tomato paste mixed with a pinch of chili powder and cumin.

Is this soup freezer-friendly?

Yes, the soup freezes well for up to 3 months. Thaw in the refrigerator and reheat gently. Add fresh toppings after reheating.