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

• Heat a drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice Blend; cook, stirring, until fragrant, 30 seconds. • Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute. Once the onion is softened, add beef or organic beef to pot; season with salt and pepper and cook, stirring frequently, until browned and cooked through, 4-6 minutes. Cook through the rest of the step as instructed.

• Stir stock concentrates, beans, half the crushed tomatoes, 1 cup water, and 1/4 cup reserved bean liquid into pot. (For 4 servings, use all the crushed tomatoes, 2 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 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. Ground Beef is fully cooked when internal temperature reaches 160°.