Spicy Black Bean Soup
From CRSWiki
By Roy Gavilan
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Ingredients & Amounts
4 Servings
- 2 tbsp olive oil
- 1 1/2 cups chopped red onion
- 1 4oz can diced mild green chilies
- 2 cloves chopped garlic
- 1 tbsp chopped jalapeno chili with seeds
- 1 tbsp ground cumin
- 2 - 15 oz cans black beans, undrained
- 2 cups canned low salt chicken broth
- 8 tbsp chopped fresh cilantro
- dollop sour cream - optional
- 1 oz tortilla chips - optional
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Instructions & Comments
Heat oil in heavy large pot over medium-high heat. Add onion, green chilies, garlic, jalapeno and cumin. Saute until onion is tender, about 5 minutes. Add beans with juices and broth. Bring soup to boil. Reduce heat to medium-low, cover and simmer until flavors blend, about 15 minutes. Puree 3 cups soup in batches in blender. Return puree to same pot. Mix in 6 tablespoons cilantro. Season soup to taste with salt and pepper. Ladle soup into bowls. Top with dollop of sour cream and tortilla chips. Sprinkle with remaining 2 tablespoons of cilantro.
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Nutrition Facts
| Per Serving | |
|---|---|
| Calories (kcal) | 358.48 |
| Carbohydrates | 48.369 g |
| Protein | 22.09 g |
| Fat | 9.554 g |
| Vitamin A | 894.95 IU |
| Vitamin C | 19.313 mg |
| Vitamin E | 1.663 mg |
| Calcium | 89.251 mg |
| Magnesium | 139.49 mg |
| Fiber | 16.15 g |
