Smoky Black Bean and Poblano Soup with Lime Sour Cream and Tortilla Chips

This hearty black bean soup is packed with Southwest flavors and a touch of smoky heat from roasted poblano peppers. Simmered with onions, tomatoes and a blend of spices, it’s the ultimate comfort food for chilly evenings.

Top each bowl with a dollop of tangy lime sour cream, shredded Monterey Jack cheese and fresh cilantro. Serve with crunchy blue corn tortilla chips for dipping-every spoonful is pure warmth and satisfaction.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 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 and set aside.
2. Heat a 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, diced tomato and tomato paste; cook until fragrant, about 1 minute.
3. Add black beans with their liquid, Tex-Mex paste, stock concentrate and ½ cup water. Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until flavors meld and soup thickens slightly, 8-10 minutes. 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. Dollop with lime sour cream, sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips and remaining lime wedges.

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 using dried, cook them first and adjust liquid accordingly.

What can I substitute for poblano pepper?

You can use a green bell pepper for milder flavor or a jalapeño for more heat. Adjust to your taste.

Is this soup gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on spice blends and stock concentrate to be sure.