If you like spicy, you’ll love this soup. Serve it as a delicious side to any Mexican meal, or turn it into a meal by itself.
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- 1 Tbsp olive oil
- 1 1/2 C red onion (chopped)
- 4 oz green chiles (canned diced)
- 2 garlic cloves (minced)
- 1 jalapeno pepper (chopped)
- 1 Tbsp cumin
- 1 tsp chili powder
- 30 oz black beans (canned and undrained)
- 2 C vegetable broth
- 1/2 C cilantro (fresh) (chopped)
- 1/2 tsp salt
- 1/2 tsp black pepper
Heat the oil in a large pot; saute the onions, green chilies, garlic, jalapeno, cumin and chili powder for approximately 5 minutes or until the onion is tender.
Add the beans (with juice) and broth to the pot; bring the soup to a boil, reduce the heat to medium low, cover and simmer for approximately 15 minutes.
Puree the soup in a blender with half of the cilantro; return to the pot.
Add the salt and pepper, and mix in the other half of the cilantro.
Garnish with sour cream and tortilla chips, if desired.
Cover and store for up to one week in the refrigerator, or freeze for up to six months.
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