20-Minute Spicy Black Bean Soup with Cheddar and Tortilla Chips

This black bean soup is the ultimate weeknight comfort food-hearty, flavorful and ready in just 20 minutes. It all comes together in one pot, so cleanup is a breeze. The beans simmer in a richly spiced broth with onion, tomato and Southwest seasonings until thick and tender.

For toppings, load up your bowl with “the works”: white cheddar cheese, smoky red pepper crema and crushed blue corn tortilla chips. It’s a soup that’s truly souper!

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce 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

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.
2. Heat a drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. Add Southwest Spice Blend; cook, stirring, until fragrant, 30 seconds. Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute.
3. Stir stock concentrates, beans, half the crushed tomatoes, 1 cup water and ¼ cup reserved bean liquid into pot. (For 4 servings, use all the crushed tomatoes, 2 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer-or simmer a little less if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper. Turn off heat.
4. Crush a few tortilla chips. Divide soup between bowls and top with cheddar, smoky red pepper crema and as many crushed tortilla chips as you like. (TIP: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.

Recipe Tips

FAQ

Can I make this soup ahead of time?

Yes, the soup can be made ahead and reheated. Store it in an airtight container in the refrigerator for up to 3 days. Add toppings just before serving.

What can I use instead of smoky red pepper crema?

You can substitute with sour cream mixed with a pinch of smoked paprika and a dash of hot sauce for a similar smoky kick.

Is this soup gluten-free?

The soup itself is gluten-free, but be sure to check the labels on your tortilla chips and stock concentrates to confirm they are gluten-free.