Green Chile Black Bean Soup
Black beans are full of fiber and plant-based protein. This soup has a little kick from canned green chiles! Use it as a simple base and get creative with the toppings. Try any combination of cheese, avocado, sour cream, yogurt, cilantro, tortilla chips, or anything you like!
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloved garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 4 cups low-sodium vegetable broth (or water)
- 1 can low sodium black beans, drained and rinsed
- 1 14-ounce can low-sodium diced tomatoes, drained (plain or fire roasted)
- 1 4-ounce can green chiles, drained (or 1 small diced pepper like bell or jalapeno)
- 1/4 teaspoon salt
- 1 tablespoon lime juice (about 1/2 lime)
Directions
- Add oil to a soup pot over medium heat. Sauté onion until soft, about 3-4 minutes. Add in minced garlic and sauté for an additional minute until aromatic.
- Add cumin and chili powder, quickly stir to combine for about 30 seconds. This step will bring out the aroma of the spices.
- Add in vegetable broth, black beans, tomatoes, green chiles, and salt. Simmer on medium-low heat for 10-15 minutes.
- Transfer hot soup to a blender and blend to desired consistency. (See note for safety tips on blending hot foods.)
- Add in lime juice. Serve plain or topped with avocado, cilantro and yogurt.
Recipe Tips
If you have dry beans, here is a recipe for cooking them!
Hot liquids can expand and explode when blended in a blender, creating steam pressure from the inside that can blow off the lid, cause burns, and make a mess.
1. Never fill the blender completely full. You will want to blend hot foods in batches if you are making a lot.
2. Create a steam vent by removing the center of the lid and placing a clean kitchen towel over the hole with your hand.
3. Blend away! Here is a video tutorial for step by step visual instructions.
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