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Black Bean Soup


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  • 3 small (6-inch) corn tortillas, cut into thin strips
  • Cooking spray
  • 4 teaspoon olive oil
  • 1 medium onion, chopped
  • 1 medium carrot, finely chopped
  • 3 cloves garlic minced
  • 1-1/2 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 (14.5 oz.) can petite diced tomatoes
  • 2 cans (15 to 15.5 oz.) slow-sodium black beans, rinsed
  • 3 cup chicken stock
  • 4 tablespoons light sour cream


Preparation time 15mins
Cooking time 55mins


Step 1

Preheat oven to 425. On a large, rimmed baking sheet, lightly spray the tortilla strips with cooking spray; arrange in a single layer. Bake until lightly browned and crispy. 6 to 8 minutes. Let cool.

In a large saucepan, heat the oil over medium. Add onion, carrot and garlic; cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in chili powder and oregano; coo, stirring often, until aromatic, about 1 minute. Add the tomatoes; cook, stirring occasionally, until the liquid reduces slightly, about 5 minutes.

Add the beans and stock, bring to a boil reduce the heat to medium and simmer, stirring often, until the sirup thickens and the favors meld, about 20 minutes. Season with salt and pepper.

Let cool 5 minutes, then puree one-third of the soup in a blender. Pour the pureed soup back into the saucepan; stir. Divide among bowl.

Top with sour cream and tortilla strips.


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