Smoky Black Bean and Poblano Soup with Lime Crema and Tortilla Chips

This smoky black bean and poblano soup is the ultimate comfort food for chilly evenings. Black beans simmer with sautéed onion, poblano and a blend of Southwest spices until thick and flavorful. The soup is then ladled into bowls and topped with a zesty lime sour cream, shredded Monterey Jack cheese and fresh cilantro leaves.

Serve it with crunchy blue corn tortilla chips on the side for dipping-every spoonful is a warm, satisfying bite. This one-pot meal comes together in just 30 minutes, making it perfect for busy weeknights when you crave something hearty and delicious.

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Ingredients

1 unit LimeView ingredient guideLike ingredientDislike ingredient

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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the lime. Halve, peel and dice the onion. Core, deseed and finely dice the poblano. Dice the tomato. In a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in Southwest spice blend, diced tomato and tomato paste until combined; cook until fragrant, 1 minute.
3. Stir in black beans (with their liquid), Tex-Mex paste, stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until flavors meld and soup thickens slightly, 8-10 minutes. Taste and season with salt and pepper. Add a splash more water if soup is too thick.
4. Meanwhile, pick cilantro leaves from stems. Divide soup among bowls and dollop with lime sour cream. Sprinkle with Monterey Jack cheese and cilantro leaves. Serve with tortilla chips for dipping and remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use canned black beans instead of dried?

Yes, this recipe uses canned black beans (with their liquid) for convenience. If you prefer dried beans, cook them first and adjust the liquid accordingly.

What can I substitute for Tex-Mex paste?

Tex-Mex paste adds a tangy, slightly sweet flavor. You can substitute with 1 tablespoon of tomato paste mixed with ½ teaspoon chili powder and a pinch of cumin.

Is this soup vegan?

The soup base is vegan, but the toppings (sour cream and cheese) are not. To make it vegan, use plant-based sour cream and cheese or omit them.