Black Bean & Poblano Soup
with Monterey Jack and Lime Sour Cream
I decided to go away from the major protein punch tonight and feature black beans for the protein. While it’s still cooler out in most areas, this kickstart soup works great for lunch or dinner.
Black Bean & Poblano Soup
with Monterey Jack and Lime Sour Cream
I decided to go away from the major protein punch tonight and feature black beans for the protein. While it’s still cooler out in most areas, this kickstart soup works great for lunch or dinner.
Cooking Instructions
- 1
Quarter the lime. Halve, peel, and diced onion. Core, DC, and finally diced Poblano. Diced tomato.
- 2
In a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Set aside.
- 3
Heat a drizzle of oil in a medium pot over medium-high heat. Add Onion and Poblano; cook, stirring occasionally until browned and softened, 5 to 7 minutes.
- 4
Stir in Southwest spice blend, diced tomato, and tomato paste until combined. Cook until fragrant, one minute.
- 5
Stir in black beans with their liquid, tex-mex paste, vegetable stock concentrate, and half cup of water into pot with veggies.
- 6
Bring to a simmer, uncovered, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup is slightly thickened, 8 to 10 minutes. Taste and season with salt and pepper.
- 7
Meanwhile, pick cilantro leaves from stems. Divide soup between bowls with a dollop lime sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips for dipping and any remaining lime wedges on the side.
- 8
Serve and enjoy!
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