Mexican Black Bean Soup Recipe

Name: Mexican Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 (15 1/2 ounce) cans black beans, rinsed and drained; 1 (15 ounce) can tomatoes and green chilies (I use Rotel); 1 onion, finely chopped; 1 tablespoon chili powder; 3/4 teaspoon ground pepper; 1 bay leaf; 2 teaspoons ground cumin; 5 garlic cloves, minced; 1/4 lb bacon; 4 cups chicken broth; sour cream; Mexican blend cheese, shredded

Servings: persons

3 (15 1/2 ounce) cans black beans, rinsed and drained
1 (15 ounce) can tomatoes and green chilies (I use Rotel)
1 onion, finely chopped
1 tablespoon chili powder
3/4 teaspoon ground pepper
1 bay leaf
2 teaspoons ground cumin
5 garlic cloves, minced
1/4 lb bacon
4 cups chicken broth
sour cream
Mexican blend cheese, shredded

1
Cook bacon in large pot over medium heat until crisp, stirring frequently.
2
Remove bacon and chop coarsely.
3
Leave approximately 2 tablespoons of bacon grease in pan and add chopped bacon, onion, garlic, & bay leaf.
4
When onion is tender, add tomatoes and seasonings and stir until aromatic.
5
Add beans and broth.
6
Cook at a slow boil until thickened, stirring occasionally, about 1 1/2 - 2 hours (you may also use a slow cooker on low-med heat for this last step).
7
Serve with a dollop of sour cream and shredded cheese on top.

859

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 (15 1/2 ounce) cans black beans, rinsed and drained, 1 (15 ounce) can tomatoes and green chilies (I use Rotel), 1 onion, finely chopped, 1 tablespoon chili powder, and more.

Yes, Mexican Black Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Black Bean Soup

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