Spicy Black Bean Soup
This delicious black bean and chili soup is a hearty and flavorful dish that is sure to warm you up on a chilly day. With a combination of spices, savory beans, and a touch of heat from the jalapeno, this soup is comforting and satisfying. Serve it with a dollop of sour cream and some crunchy tortilla chips for a complete and enjoyable meal.
— Constant Cookbook
Ingredients
- 2 tablespoons of olive oil
- 1 large onion
- 120g of mild green chilies (usually from a jar) chopped
- 2 garlic cloves, chopped
- 1 jalapeno chili with seeds chopped
- 1 tablespoon of ground cumin
- 1 425g can of black beans
- 1 425g can of kidney beans
- 450ml of chicken stock
- Sour cream and tortilla chips to serve
Instructions
- Heat oil in large pan over a medium-high heat. Add onion, green chilies, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes.
- Add beans with juices and stock. Bring soup to boil. Reduce heat to medium-low; cover and simmer until flavours blend, about 15 minutes.
- Puree 675ml of soup in batches in a blender. Return puree to same pan. Season soup to taste with salt and pepper. Ladle soups into bowls and serve with sour cream and tortilla chips.
Yield
Serves 4
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