Spicy Chicken and Black Bean Soup with Tortilla Chips

This hearty, richly spiced soup will warm you from the inside out. Black beans simmer with Southwest spices, sautéed onion and green pepper until thickened, creating a deeply flavorful base. Tender chicken breast adds protein, making it a satisfying meal in a bowl.

The soup is served loaded up with all the fixin’s: a dollop of cool sour cream, shredded Monterey Jack cheese and fresh cilantro. Crunchy blue corn tortilla chips on the side are perfect for dipping. It’s a cozy, one-pot wonder that comes together quickly for a weeknight dinner.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all 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 (use a large pot for 4 servings) over medium-high heat. Add the diced onion and green pepper; cook, stirring occasionally, until browned and softened, about 5-7 minutes. Stir in the crushed tomatoes 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 (1 cup for 4 servings). Bring to a simmer, then reduce heat to medium-low. Cook, stirring often, until the flavors meld and the soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. Tip: Add a splash more water if the soup is thicker than you like.
4. Meanwhile, pick the cilantro leaves from the stems. Divide the 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 place of black beans.

Can I make this soup ahead of time?

Absolutely! The soup keeps well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Is there a substitute for Tex-Mex paste?

You can use 1 tablespoon of tomato paste mixed with 1 teaspoon of chili powder and a pinch of cumin.