Name:

HF Black Bean & Poblano Soup

Description

With Blue Corn Tortilla Chips, Monterey Jack, & Sour Cream

Serves 2-4

Prep time: 10 minutes

Cook time: 30 minutes

Calories 580

Ingredients
1 Yellow Onion
1 Poblano Pepper (2 for 4)
1 Roma Tomato (2 for 4)
4 TBSP Sour Cream (8 TBSP for 4)
1 TBSP Southwest Spice Blend (2 TBSP for 4)
1.5 oz Tomato Paste (3 oz for 4)
13.4 oz Black Beans (26.8 oz for 4)
2 tsp Tex-Mex Paste (4 tsp for 4)
2 tsp Veggie Stock Concentate (4 tsp for 4)
1/4 oz Cilantro
1/4 Cup Monterey Jack Cheese (1/2 Cup for 4)
1.5 oz Blue Corn Tortilla Chips (3 oz for 4)

Instructions
1. Prep
Wash and dry produce.
Halve, peel, and dice onion. Core, dessed, and finely dice poblano. Dice tomato.
2. Cook Veggies
Heat a drizzle of oil in a medium pot (use a large pot for 4) over medium-high heat. Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes.
Stir in southwest spice, diced tomato, an tomato paste until combined; cook until fragrant, 1 minute.
3. Simmer Soup
Stir in beans and their liquid, tex-mex paste, stock concentrate, and 1/2 cup water (1 cup for 4) into pot with veggies.
Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has slightly thickened, 8-10minutes. Taste and season with salt and pepper. If the soup is thicker than you would like add a splash of water until it reaches the consitency you want.
4. Finish & Serve
Meanwhile, pick cilantro leaves from stems.
Divide soup between bowls and dollop with sour cream. Sprinkle with monterey jack and cilantro leaves. Serve with tortilla chips on the side for dipping.

Length

40

Calories

580

Servings

Date Created

Created By

Jade Smidt

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