Tex-Mex Black Bean Soup

SERVES: 6

COOK TIME: 15 Min

It's quick, easy, light, protein-rich....Is there no end to the great things about this Tex-Mex soup? Well, not till you reach the bottom of the bowl!

What You'll Need

6 cups chicken broth
1 onion, chopped
4 (15 ounce) cans black beans, undrained, divided
1 (16 ounce) jar salsa
1 (12-ounce) package frozen corn, thawed
1/2 teaspoon ground cumin
1 jalapeno, seeded and chopped

What to Do

In a soup pot, combine broth and onion over medium heat. Cook 5 minutes, or until onions are tender, then reduce heat to medium-low.
In a blender, purée 2 cans of black beans, with their liquid, until smooth. Add to soup pot along with remaining undrained beans. Stir in salsa, corn, cumin, and jalapeno; simmer 10 minutes, or until thoroughly heated, stirring occasionally.

Notes

This is really nice topped with sour cream, shredded Monterey Jack cheese, and sliced green onion.

Your Recently Viewed Recipes

Rate

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Cindi Bauer

May 13, 2013

I don't know why this recipe states it was rated with 4 stars, when I only seem to be the person who has rated this recipe, and I gave it 3 stars. ???

Cindi Bauer

May 13, 2013

This soup was ok, taste-wise. I found I needed to add another can of black beans (rinsed and drained) and a bit more corn, as there was too much liquid, and not enough vegetables. I did substitute canned corn for the frozen, and added 2-(15.25 ounce) cans, and drained off the liquid. I did not have a jalapeno, so when I added the salsa, I used my husbands homemade salsa, which is 'hot' 'n quite spicy, which I found was a good substitute for the 1-jalapeno. After my husband and I had one serving of the soup, I ended up adding (about) 2 tablespoons of Flaxseed, to thicken up the soup and for more added fiber. I doubt I will make this soup again, as I feel there are better recipes for black bean soup one could find on the interenet elsewhere.