Step 1

• Wash and dry all produce.• Quarter lime. Halve, peel, and dice onion. Core, deseed,and finely dice poblano. Dice tomato.• In a small bowl, combine sour cream with a squeeze oflime juice to taste. Season with salt and pepper. Set aside.

Step 2

• Heat a drizzle of oil in a medium pot (use a large pot for4 servings) over medium-high heat. Add onion andpoblano; cook, stirring occasionally, until browned andsoftened, 5-7 minutes.• Stir in Southwest Spice, diced tomato, and tomato pasteuntil combined; cook until fragrant, 1 minute.

Step 3

• Stir black beans and their liquid, Tex-Mex paste, stockconcentrate, and ½ cup water (1 cup for 4 servings) intopot with veggies.• Bring to a simmer, uncovered, then reduce heat tomedium low. Cook, stirring often, until flavors meld andsoup is slightly thickened, 8-10 minutes. Taste and seasonwith salt and pepper. TIP: Add a splash more water if thesoup ends up thicker than you like.

Step 4

• Meanwhile, pick cilantro leaves from stems.• Divide soup between bowls and dollop with lime sourcream. Sprinkle with Monterey Jack and cilantro leaves.Serve with tortilla chips for dipping and any remaininglime wedges on the side.