Blackbean Pepper Soup

Time = 40 min
Servings = 2
Calories = 600 kcal per serving

Ingredients

• 1 medium yellow onion, diced
• 1 poblano pepper, deseeded and diced
• 1 can (14 oz) diced tomatoes, including liquid
• 1 Tbsp southwest spice blend (taco spice can substitute)
• 1.5 oz Tomato paste
• 1 can (15 oz) low sodium black beans, retain liquid
• Tex-Mex Paste
• 1 cube veggie stock concentrate
• 1/4 cup Monterey Jack Cheese
• blue corn tortilla chips (to garnish)
• 3 Tbsp sour cream (to garnish)
• cilantro (to garnish)
• vegetable oil
• salt and pepper (to your taste)

Directions

1. In a medium pot, head a drizzle of oil on med-high heat. Add onion and pepper and cook, stirring, until browned and softened, approx 5-7 min.

2. Add diced tomatoes, tomato paste, spice mix, and cook 1 min until fragrant.

3. Add beans and their liquid, tex-mex paste, stock concentrate, and 1/2 cup water. Bring to boil and reduce to simmer over med-low.

4. Cook until slightly thickened, approx 9-10 min. Season with salt and pepper.

5. Divide soup between bowls. Garnish with cilantro leaves, sour cream, and cheese. Serve with tortilla chips on the side.