• Wash and dry produce. • Quarter lime. Halve, peel, and dice onion. Core, deseed, and finely dice poblano. Dice tomato. • In a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add beef and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Transfer to a plate; set aside. TIP: If there’s excess grease in your pan, carefully pour it out.

• Heat a drizzle of oil in a medium pot (use a large pot for 4 servings) over medium-high heat. Add onion and poblano; cook, stirring occasionally, until browned and softened, 5-7 minutes. • Stir in Southwest Spice, diced tomato, and tomato paste until combined; cook until fragrant, 1 minute. Use pot used for beef here. Return beef to pot before adding Southwest Spice, diced tomato, and tomato paste.

• Stir in beans and their liquid, Tex-Mex paste, stock concentrate, and 1/2 cup water (1 cup for 4 servings) to 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 lime sour cream. Sprinkle with Monterey Jack and cilantro leaves. Serve with tortilla chips for dipping and any remaining lime wedges on the side.