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!
My Private Note
Units: US | Metric
- 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)
- 1In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
- 2Add chicken broth and bring to a simmer. Simmer for 10 minutes.
- 3Add 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.
- 4Add the rest of the beans and heat through.
- 5Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
- 6Add 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.
- 7Salt to taste.
- 8You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!
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Nutritional Facts for Tex-Mex Bean Soup
Serving Size: 1 (244 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 315.0
- Calories from Fat 46
- Total Fat 5.1 g
- Saturated Fat 0.8 g
- Cholesterol 0.0 mg
- Sodium 441.0 mg
- Total Carbohydrate 49.4 g
- Dietary Fiber 14.4 g
- Sugars 2.3 g
- Protein 19.1 g