• Wash and dry produce. • Halve, peel, and dice onion. Core, deseed, and finely dice green pepper. Dice tomato into 1/2-inch pieces. Cut cauliflower into bite-size pieces.

• Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add onion and green pepper; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Add another drizzle of oil. Stir in Southwest Spice Blend, tomato, and tomato paste; cook until fragrant, 1 minute. Pat chicken dry with paper towels. Once veggies are slightly softened, 2-3 minutes, add chicken or beef to pot. Cook, stirring frequently, until cooked through, 4-6 minutes. Cook through the rest of the step as instructed.

• Stir beans and their liquid, cauliflower, Tex-Mex paste, stock concentrate, and 11/2 cups water (21/2 cups for 4 servings) into pot with veggies. • Bring to a simmer, then cover and reduce heat to medium low. Cook until cauliflower is tender and soup has thickened slightly, 7-10 minutes. TIP: If soup isn’t thick enough, cook until it reaches desired consistency. If soup seems too thick, add a splash more water. • Taste and season with salt (we used 11/2 tsp; 21/2 tsp for 4 servings) and pepper.

• Pick cilantro leaves from stems. • Divide soup between bowls and sprinkle with cilantro. Serve with tortilla chips on the side. Chicken is fully cooked when internal temperature reaches 165°