• Wash and dry produce. • Halve, peel, and finely dice onion until you have 3/4 cup (11/2 cups for 4 servings). Trim and thinly slice scallions, separating whites from greens. Drain beans over a small bowl, reserving liquid.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion and scallion whites. Cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice Blend; stir until fragrant, 30 seconds. • Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute. Open package of chicken and drain off any excess liquid. Once onion is softened, add chicken or beef; cook, stirring frequently, until cooked through, 4-6 minutes. Cook through the rest of this step as instructed.

• Stir 13/4 cups water, stock concentrates, beans, and 1/4 cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and 1/2 cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. TIP: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. • Taste and season with salt and pepper. Turn off heat.

• Crush a few tortilla chips. • Divide soup between bowls and top with scallion greens, cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (TIP: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side. Chicken is fully cooked when internal temperature reaches 165°.