Spicy Black Bean Soup | Quick and Easy Soup Recipe

Black Bean Soup with Jalapeno Nachos

Black beans have a long history in Latino soups, stews and chilis and we love the flavor and texture of black beans. While we typically prefer to cook our black beans from scratch keeping a can in the pantry can be perfect when you need to whip up a quick and easy dinner.

This south-of-the-border style black bean soup gets its spicy kick from our homemade Salsa Verde. Our Christmas gift to each this year was a stainless steel food processor and we put it to good use in preparing this meal.

The black beans, carrots and onions give this soup a thick, creamy texture when blended. Pair with a side of Jalapeno nachos for a complete meal that is healthy, tasty a bit zest and super quick and easy to make. See a perfect meal!

Ingredients:

1 teaspoon olive or vegetable oil
1 medium yellow onion, chopped
1 cup shredded carrots
1 teaspoon garlic, minced
1 14 oz can vegetable or chicken broth - if sodium is an issue for you - try making your own broth.
1 16 oz can low sodium black beans, undrained
1/3 cup Salsa Verde - prepared or make your own
1 teaspoon cumin
3 ounces of yellow, white or blue corn chips - we prefer blue
1/2 cup shredded low fat Monterrey jack cheese
1 sliced jalapeno - use 2 if you like it hot!
Low or no fat sour cream for garnish
Cilantro for garnish

Directions:

Preheat oven to 375 degrees
Heat oil in medium saucepan over medium heat.
Cook onion, carrots and garlic in oil for 2 minutes
Add broth, beans, salsa verde, and cumin
Cover and simmer on low for 10-15 minutes
Spread chips on a baking sheet
Sprinkle cheese and jalapeno peppers evenly over chips
Bake for 6-8 minutes until cheese is melted and bubbly
Add soup to a blender, in batches and process until smooth and creamy. You can also use an immersion blender for this step and blend in the saucepan
Serve with sour cream, cilantro and the Salsa Verde

* To prevent the possibility of being burned by hot soup, add soup in batches and only fill the blender 1/2 to 3/4 full. Make sure the lid fits tight and place a dish towel over the top of the blender and hold the lid in place when blending to prevent the lid from coming off.

Serves: 4

Nutritional Information: (per serving)

Calories 313
Protein 15g
Carbs 40g
Fat 10g
Sat Fat 3g
Trans Fat 0g
Fiber 10g
Sodium 616mg
Sugar 4g

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