• 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. Pat chicken dry with paper towels and season all over with salt and pepper.

• Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. • Add Southwest Spice; cook, stirring, until fragrant, 30 seconds. • Stir in Tex-Mex paste; cook until slightly darkened in color, 1 minute. Heat a drizzle of oil in a large pot over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes. Cook through this step as instructed, leaving chicken in pot.

• 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.