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One-Pot Black Bean & Pepper Soup

with Blue Corn Tortilla Chips, Monterey Jack & Sour Cream

One-Pot Black Bean & Pepper Soup

A hearty one-pot soup with black beans and peppers, finished with crunchy blue corn tortilla chips, melty Monterey Jack, and a cool dollop of sour cream.

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Ingredients

For 2 servings

  • 1 unit Black Beans
  • 1.5 ounce Blue Corn Tortilla Chips
  • ¼ ounce Cilantro
  • 1 unit Crushed Tomatoes
  • 1 unit Long Green Pepper
  • ¼ cup Monterey Jack Cheese
  • 1 unit Onion
  • 3 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tex-Mex Paste
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • Cooking Oil
  • Pepper
  • Salt
One-Pot Black Bean & Pepper Soup
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories620
Protein20g
Carbs76g
Fat23g
Tags:
VeggieCalorie SmartFiber SmartEasy CleanupSpicy
⚠️Allergens:
🥛Milk🌰Sesame

Swaps and substitutions

For dairy-free, skip the sour cream and Monterey Jack or use plant-based versions with a mild melt. For sesame-free needs, choose a spice blend and stock that do not include sesame, and top with fresh herbs instead.

What to serve with it

Serve with a crisp green salad or simple avocado slices to balance the warm, spicy soup. Extra tortilla chips or a lime wedge on the side add crunch and a bright finish without overpowering the bowl.

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