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 cup 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.