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Creamy One-Pot Black Bean Soup
45 minServes 4Nutri-Score A€
A
45 min
45 minCreamy One-Pot Black Bean Soup
what you need
Ingredients
olive oilPantry15 ml
red onion (chopped)Produce0.5 pieces
garlic (cloves, chopped)Produce4 pieces
jalapeño (deseeded and chopped)Produce1 piece
chili powderSpices2 g
ground cuminSpices2 g
dried oreganoSpices1 g- smoked paprikaSpices1 g
chipotle peppers in adobo (chopped into a paste, seeds scraped out for less heat)Pantry3 pieces- canned diced green chilies (drained (4-ounce can))Pantry113 g
- canned diced tomatoes (half a 15-ounce can, with juice)Pantry213 g
- red enchilada sauce (optional)Pantry60 ml
- canned black beans (2 cans, with their liquid)Pantry800 g
water (refill one bean can)Other400 ml
lime (juiced)Produce0.5 pieces
white onion (chopped, for serving)Produce0.5 pieces
cheddar (grated, for serving)Dairy60 g
sour cream (for serving)Dairy60 g- cilantro (fresh, for serving)Produce10 g
- chipotle hot sauce (for serving)Pantry15 ml
per serving
Nutrition
247kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 8 g
what you’ll use
Tools
Stockpot- Potato masher
step by step
Method
- Step 1
Sauté the aromatics
- Heat the olive oil in a pot over medium heat.
- Cook the chopped onion for 2 minutes until soft.
- Stir in the garlic, jalapeño, dried spices and chipotle peppers and cook for 1–2 minutes.
- Step 2
Add the liquids and beans
- Add the diced green chilies, diced tomatoes, red enchilada sauce if using, black beans with their liquid and water.
- Cover and bring the mixture to a simmer.
- Step 3
Simmer until thickened
- Remove the lid and simmer for 25–30 minutes, until thickened.
- Occasionally mash some of the beans with a potato masher or the back of a wooden spoon.
- Step 4
Finish with lime
- Remove the pot from the heat and stir in the lime juice.
- Step 5
Serve
- Ladle into bowls and top with white onion, cheddar, sour cream, cilantro, lime and hot sauce.