Spicy black bean soup

This recipe was born of a sudden cold day, and the accompanying feeling that I MUST EAT SOUP TODAY. I was ready for fall; what can I say? Fortunately I had what I needed on hand (which was very little, honestly) to throw this together. It’s not super spicy, but has just enough kick to warm you up; the protein from the beans makes it deliciously filling.

Spicy black bean soup

Ingredients

  • 1 Tbsp. olive oil
  • 1/2 yellow onion, diced
  • 2 cans (15 ounces each) black beans
  • 1 can Ro-tel
  • 1 can diced tomatoes
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 Tbsp. chili powder
  • 16 ounces chicken broth
  • Shredded cheese, hot sauce, tomatoes, sour cream, and or green onions for topping

Instructions

  1. Heat the olive oil over medium heat, then saute the onion till it’s nice and soft
  2. Add in beans (you can drain if you want, but either way is fine), Ro-tel, tomatoes, chili powder, salt, pepper, and chicken broth; stir well
  3. Let simmer for at least 20 minutes or so; you can serve as is or blend a little with an immersion blender, which is what I did. Top with whatever sounds good, and enjoy!
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