One Pot Mexicali Black Bean Soup
A bold, hearty, and easy one pot Mexicali black bean soup packed with smoky Tex-Mex flavors and finished with crunchy tortilla chips, cheddar, and creamy crema.
Ingredients
- 1 unit Yellow Onion
- 13.4 ounce Black Beans
- 1 tablespoon Southwest Spice Blend
- 1.5 ounce Tomato Paste
- 1 unit Tex-Mex Paste
- 2 unit Veggie Stock Concentrate
- ½ cup Cheddar Cheese
- 1.5 ounce Corn Tortilla Chips
- 2 tablespoon Smoky Red Pepper Crema
- Salt
- Pepper
- 2 teaspoon Cooking Oil
Instructions
Step 1: Prep the Ingredients
- Wash and dry the produce. Halve, peel, and finely dice the onion until you have ¾ cup (or 1½ cups for 4 servings). Drain the black beans over a small bowl, making sure to reserve the liquid you’ll need it later to help thicken the soup naturally.
- Step 2 : Sautéing onion and spices
- 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.
Notes
- Add jalapeños or corn to customize.
- Can be made vegan by omitting dairy toppings.
- Freezes well up to 2 months