Spicy Black Bean Soup
This Spicy Black Bean Soup is a warm and inviting dish, perfect for gatherings. Loaded with robust flavors from jalapeños, spices, and beans, it's topped with fresh cilantro, Cotija cheese, and crispy tortilla chips to create a delightful meal for any chilly evening.
Equipment
- Skillet
- Stock pot
- Blender (optional)
Ingredients
For Soup:
- 6 cups vegetable or chicken broth
- 1 large lime juiced
- 4 large jalapeños minced
- 2 tablespoons chili powder
- 1 large red bell pepper deseeded and diced
- 3 tablespoons olive oil
- 5 cloves garlic minced
- 3 1/2 tablespoons cumin
- 1/2 teaspoon black pepper
- 2 teaspoons Mexican oregano
- 6 cans (14.5 oz each) low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
- 2 large white onions chopped
For Toppings:
- Crumbled Cotija Cheese (or Queso Fresco)
- Sour cream
- Fresh cilantro
- Crushed tortilla chips
- 1 large green onion minced
Instructions
- In a sizable skillet, heat olive oil over medium heat, then add the chopped onions, minced jalapeños, diced red bell pepper, minced green onion, and garlic. Sauté for around 5 minutes or until they turn translucent.
- Sprinkle the cumin, chili powder, black pepper, and Mexican oregano into the skillet. Stir thoroughly and allow the mixture to cook for another 3 minutes to meld the flavors together.
- Transfer this sautéed mixture into a large stock pot. Incorporate the black beans, lime juice, and broth, then bring to a gentle simmer.
- Cover the pot and let it simmer for about 40 to 45 minutes until the soup thickens slightly.
- If you have an immersion blender, blend half of the soup for your desired consistency. Alternatively, transfer some of the soup into a blender and blend it until smooth.
- Serve the soup hot, topping it with sour cream, crumbled cheese, fresh cilantro, and crushed tortilla chips as desired.