Black Bean Soup with Zip

Black Bean Soup with Zip
Black Bean Soup with Zip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons olive oil

  • 1

    onion, chopped

  • 1

    carrot, chopped

  • 4

    garlic cloves, chopped

  • 2

    teaspoons ground cumin

  • 1 to 2

    teaspoons chopped jalapeño chile with seeds, divided

  • 2

    15- to 16-ounce cans black beans, undrained

  • 1

    15-ounce can petite diced tomatoes in juice

  • 1 1/2

    cups low-salt chicken broth

  • 1

    C chopped chicken

  • 1

    C corn

  • Chopped fresh cilantro

  • Chopped green onions

  • Crumbled feta cheese

Directions

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired. Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separate

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