Creamy Black Bean Soup
Ready In: 30 mins
Serves: 4-6
Yields: 6 cups
Ingredients
- 1 medium onion, diced (about 1 cup)
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 3 cups chicken broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14 1/2ounce) can diced tomatoes with zesty mild green chilies, undrained
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lime juice
Toppings
- sour cream, shredded cheese, diced tomatoes, chopped cilantro, lime wedges, tortilla chips
Directions
- Saute onion and garlic in hot oil in a Dutch oven over medium-high heat 4 to 6 minutes or until tender.
- Stir in broth and next 4 ingredients, 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. Cool 5 minutes.
- Process soup, in batches, in a blender or food processor 30 seconds or until smooth. Return to dutch oven, and stir until blended. Serve with desired toppings.
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