Heat a generous drizzle of oil in a large pot over medium-high heat. Once hot, add the diced onion and cook, stirring often, until it softens and turns translucent about 3 to 4 minutes. Sprinkle in the Southwest spice blend and stir continuously for about 30 seconds, just until the spices become fragrant. This step builds the savory base that carries the flavor of the soup.

Step 3: Stir in tomato paste and tex-Mex paste

Once the onion and spices are nicely toasted, stir in the tomato paste and Tex-Mex paste. Cook for 1 minute more, allowing the mixture to darken slightly and thicken. This quick caramelization adds richness and depth to the soup, giving it that signature Mexicali flavor.

Step 4: Build the Soup

Pour in 1¾ cups of water, the veggie stock concentrates, black beans, and ¼ cup of the reserved bean liquid. (For 4 servings, use 3 cups of water and ½ cup bean liquid.) Bring it all to a boil. Then reduce the heat and let it simmer, stirring occasionally, for 5 to 8 minutes. If you like your broth thicker, simmer longer. Prefer it thinner? Simmer a little less. Once it reaches your desired consistency, season with salt and pepper. Turn off the heat.

Step 5 : Garnish and Serve

Crush a few tortilla chips for topping. Divide the soup between bowls and top each with shredded cheddar cheese, smoky red pepper crema, and those crunchy crushed chips. Start with a small handful and add more as you eat to keep them crispy. Serve extra whole chips on the side for dipping or scooping.