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Prep 5 mins
Cook 25 mins
I'm neither Texan nor Mexican and I can't claim this to be a real Tex-Mex dish, but it definitely has that taste to it. I had black bean soup in mind when I was experimenting and came up with this. Enjoy!
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 celery ribs, finely chopped
- 1⁄4 red bell pepper, chopped
- 2 cups chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can red beans, drained and rinsed
- 1⁄2 teaspoon cumin
- salt, to taste
- 1 1⁄2 tablespoons cornstarch, plus 1 1/2 tablespoons cold water
- 6 teaspoons herdez chipotle salsa (to taste)
- In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
- Add chicken broth and bring to a simmer. Simmer for 10 minutes.
- Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit.
- Add the rest of the beans and heat through.
- Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
- Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons.
- Salt to taste.
- You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!