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Crockpot Spicy Mexican Black Bean Soup
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 2 (15 oz) cans black beans, drained and rinsed
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 jalapeno, seeded and diced
  • 4 cups low-sodium vegetable broth
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Salt to taste
  • Fresh cilantro, for serving
  • Lime wedges, for serving
  • Diced avocado, for serving

Instructions
 

  • Add the black beans, onion, garlic, diced tomatoes, jalapeno, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, and salt to the slow cooker.
  • Stir everything together until the spices are evenly distributed.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • Use an immersion blender to partially blend the soup for a thicker texture, leaving some beans whole.
  • Taste and adjust salt if needed.
  • Ladle into bowls and top with cilantro, a squeeze of lime, and diced avocado before serving.

Notes

For a milder version, reduce the cayenne and skip the jalapeno seeds. If the soup thickens too much in the fridge, stir in a splash of broth when reheating. Leftovers keep well in airtight containers for up to four days.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker