Spicy Black Bean Soup

Spicy Black Bean Soup

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    tablespoons olive oil

  • cups chopped red onion

  • 1

    can diced mild green chilies - (4 oz)

  • 2

    garlic cloves chopped

  • 1

    tablespoon chopped jalapeño chili with seeds

  • 1

    tablespoon ground cumin

  • 2

    cans black beans - (15 oz ea) undrained

  • 2

    cups canned low-salt chicken broth

  • 8

    tablespoons chopped fresh cilantro

  • Sour cream for serving

  • Tortilla chips for serving

Directions

Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeño, and cumin. Sauté until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons cilantro. This recipe yields 4 servings. A southwestern favorite, simplified: Most of the ingredients are pantry staples.


Nutrition

Facebook Conversations