Black Bean Soup

with Three Cheese Quesadillas

25 MIN

$17.99 2 Servings

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From the Test Kitchen

This delicious soup is packed with bold flavors thanks to a blend of Mexican-style spices and our zesty tomatillo sauce that we're adding to a hearty mix of black beans, onion, poblano pepper, and chicken demi-glace. A side of cheesy, golden brown quesadillas is ideal for dipping as you go.

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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

1 15.5-Oz Can Black Beans
1 Poblano Pepper
1 Yellow Onion
5 Tbsps Chicken Demi-Glace
2 Scallions
⅓ cup Tomatillo-Poblano Sauce
¼ cup Sour Cream
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
4 Flour Tortillas
2 oz Smoked Gouda Cheese
2 oz Shredded Cheddar & Monterey Jack Cheese Blend
1 oz Sliced Pickled Jalapeño Peppers

step-by-step

instructions

1 Prepare the ingredients

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the gouda on the large side of a box grater. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then medium dice. Roughly chop the jalapeño peppers. Thoroughly wash your hands, knife, and cutting board immediately after handling the peppers. Season the sour cream with salt and pepper.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion, sliced white bottoms of the scallions, and diced poblano pepper; season with salt, pepper, and the spice blend. Cook, stirring occasionally, 3 to 4 minutes, or until softened.

3 Finish the soup

Add the tomatillo sauce (carefully, as the liquid may splatter) and black beans (including the liquid). Cook, stirring occasionally and mashing the beans with the back of a spoon (or potato masher), 1 to 2 minutes, or until thickened. Add the demi-glace and 1 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to low and simmer 3 to 4 minutes, or until slightly thickened. Turn off the heat.

4 Make the quesadillas & serve your dish

Meanwhile, place the tortillas on a work surface. Top one half of each tortilla with the grated gouda and cheddar and monterey jack; season with salt and pepper. Fold the tortillas in half over the filling. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas. Cook 2 to 4 minutes per side, or until lightly browned and the cheese is melted (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a cutting board and immediately season with salt. Carefully halve each quesadilla. Serve the soup garnished with the seasoned sour cream, sliced green tops of the scallions, and as much of the chopped jalapeño peppers as you’d like. Serve the quesadillas on the side. Enjoy!