Black Bean Soup

This easy, comforting soup gets a spicy, crunchy kick from the new Jalapeno & Lime Tortilla chips.

  • Serves 4 servings
  • 15 mins prep, 25 mins cook 40 mins total
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Ingredients:

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • ½ cup chopped celery
  • ¼ cup chopped carrot
  • 1 jalapeno pepper, chopped
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 4 cups vegetable stock
  • 1 can (14 oz) black beans, drained and rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 tbsp fresh lime juice
  • ¼ cup chopped fresh cilantro, divided
  • ¼ tsp each salt and pepper
  • 1 avocado, peeled, pitted and sliced
  • 1 cup broken Que Pasa Jalapeno & Lime Tortilla Chips
  • ¼ cup sour cream

Directions:

  1. Heat oil in large saucepan set over medium heat; cook onion, garlic, celery, carrot, jalapeno pepper, chili powder, oregano and cumin, stirring occasionally, for about 5 minutes or until vegetables are softened.
  2. Add stock, black beans and tomatoes; bring to boil. Reduce heat; cover and simmer for 15 minutes.
  3. Remove 2 cups of soup from pot; purée in food processor or blender. Return to pot; stir in lime juice, 2 tbsp cilantro, salt and pepper.
  4. Divide among bowls; garnish with avocado, tortilla chips, sour cream and remaining cilantro.

Tip: You can adjust the heat in this soup by omitting the jalapeno pepper or adding more. Also, if you like, add more lime juice.