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

Equipment

  • Large Pot
  • Immersion Blender

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 1 lime, juiced
  • Salt and black pepper to taste
  • Chopped cilantro and diced avocado for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño. Cook for 4 minutes until the onion softens.
  • Stir in the cumin, chili powder, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the black beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer. Cook for 12 minutes, stirring now and then.
  • Remove the pot from the heat. Use an immersion blender to puree about half the soup for a thicker texture. Stir in the lime juice. Season with salt and black pepper.
  • Ladle the soup into bowls. Top each serving with cilantro and avocado.

Notes

For a milder version, swap the jalapeño for a milder pepper or reduce the chili powder. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Immersion Blender