• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper.

• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in diced tomatoes, tomato paste, and Southwest Spice Blend until combined; cook until fragrant, 1 minute. Once veggies are softened, add beef or turkey and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes more. Cook through remainder of this step as instructed.

• Stir beans and their liquid, Tex-Mex paste, stock concentrate, and 1/2 cup water (1 cup for 4 servings) into pot with veggies. • Bring to a simmer, then reduce heat to medium low. Cook, stirring often, until flavors meld and soup has slightly thickened, 8-10 minutes. Taste and season with salt and pepper. TIP: Add a splash more water if the soup ends up thicker than you like.

• Meanwhile, pick cilantro leaves from stems. • Divide soup between bowls and dollop with sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.