Spicy Black Bean and Green Pepper Soup with Tortilla Chips

This hearty black bean soup is packed with bold Southwest flavors and comes together in a single pot. Sautéed onion and green pepper provide a savory base, while a blend of spices and tomato paste adds depth. Simmered until thickened, the soup is then loaded with creamy sour cream, shredded Monterey Jack cheese, and fresh cilantro.

Serve it with crunchy blue corn tortilla chips on the side for dipping—every spoonful is a warm, satisfying bite. Perfect for a quick weeknight dinner that feels like a treat.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

3 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

1 unit 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. Wash and dry produce. Halve, peel, and dice the onion. Core, deseed, and finely dice the green pepper.
2. Heat a drizzle of oil in a medium pot over medium-high heat. Add the onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. Stir in the diced tomatoes, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, about 1 minute.
3. Stir in the 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 to taste. Add a splash more water if the soup is too thick.
4. Meanwhile, pick cilantro leaves from stems. Divide soup between bowls and dollop with 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 a different type of bean?

Yes, pinto or kidney beans would work well in this soup. If using canned beans, rinse and drain them, then add a little extra water or broth to maintain the desired consistency.

Is this soup vegan?

As written, it includes sour cream and cheese. To make it vegan, use plant-based sour cream and cheese or omit them, and add a squeeze of lime for brightness.

Can I make this soup ahead of time?

Absolutely. The soup can be prepared up to 3 days in advance and reheated on the stovetop. Add a splash of water if it thickens too much. Add toppings just before serving.