Creamy Black Bean Soup
Spread warmed leftover soup over crispy tostadas and layer with chopped rotisserie chicken, shredded lettuce, chopped tomatoes, and avocado for a quick supper or snack. For a thinner soup, use only 2 cans of black beans.
Servings: 6 cups
Ingredients
- 1 cup medium onion diced
- 1 garlic clove minced
- 1 tablespoon olive oil
- 3 cups chicken broth or veggie broth
- 3 15-oz. cans black beans, rinsed and drained
- 1 14.5-oz. can diced tomatoes with zesty mild green chiles, undrained
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
Toppings:
- sour cream
- shredded Cheddar cheese
- diced tomatoes
- chopped fresh cilantro
- lime wedges
- tortilla chips
Instructions
- Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat for 4 to 6 minutes or until tender.
- Stir in broth and next 4 ingredients (black beans, tomatoes, chili powder, & cumin), stirring to loosen particles from bottom of Dutch oven; cover and bring to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally, 8 minutes. Remove from heat; stir in cilantro and lime juice. Let cool 5 minutes.
- Process soup, in batches, in a blender or food processor for 30 seconds or until smooth. Return to Dutch oven, and stir until blended. Serve with desired toppings.
Notes
For a thinner soup, use only 2 cans of black beans.
This can be made to be vegetarian/vegan by substituting veggie broth for the chicken broth, and finding suitable substitutes for the sour cream and Cheddar cheese.