Salsa Black Bean Soup

  • 1 tsp. canola oil
  • 3 garlic cloves, minced
  • 2 C water
  • 1/2 tsp. chipotle chile powder
  • 1 tsp. cumin
  • 4 (15oz.) cans black beans, rinsed and drained
  • 1 small can green chiles
  • 16oz. Jarred salsa
  • 1 Tbs. fresh lime juice
  • 1/2 C fresh cilantro, chopped
  • 1/2 C (2oz.) shredded Monterey Jack cheese

Heat oil in a large saucepan over medium-high heat. Add garlic; sauté 1 minute. Stir in water chile powder, cumin, beans, green chiles and salsa. Bring to a boil; reduce heat and simmer 1 minute.

Place 3 cups of soup mixture in a blender or food processor; process until smooth. Return pureed mixture to pan. Stir in lime juice; simmer 10 minutes. Remove from heat; stir in cilantro. Sprinkle each serving with cheese and serve.

Date Added:June 13, 2009
Classification:Soups & Stews
Meals:Lunch, Dinner
Courses:Main Course, Soup



2009…2013, 2014