I eat this soup way too often. It’s just so easy and so good, and always the first thing that comes to mind when I need dinner now. I used to add minced jalapeno for a little more heat (so, that’s an option for those of you with a high tolerance), but I’ve managed to find a salsa with exactly amount of fire my taste buds can handle without the jalapeno. Which is just another reason why this recipe is so easy—jalapenos can be a little unpredictable and consistency makes me happy.
Soup’s on, everyone—enjoy!
Black Bean Taco Soup
Prep time: 10 min | Cook and serve time: 15 min
1 teaspoon oil (any type)
1/2 cup chopped onions
2 cloves garlic, minced
2 cups vegetable or stock
1 cup salsa
1 14-ounce can black beans
1 red bell pepper, chopped
1/2 teaspoon salt
1 avocado, chopped
1/2 cup loosely-packed cilantro
1/2 cup crumbled corn tortilla chips
- Chop onions and garlic.
- Chop red bell pepper.
Cook and Serve:
- Add oil to a large saucepan on medium heat.
- Add onions and garlic to saucepan, stirring until softened, 3 to 5 minutes.
- Pour in stock, salsa, red peppers, black beans, and salt.
- Over high heat, bring to a boil. Reduce heat to low, simmering until ingredients are heated through, about 5 minutes.
- Serve topped with half of avocado, cilantro, and tortilla chips (optional).
I also like to stir in a big dollop of cashew cream for a hit of creaminess.