Tex-Mex Black Bean Soup Recipe

Name: Tex-Mex Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp. olive oil; 1 medium onion; 1 green bell pepper; kosher salt; Pepper; 1 tbsp. chopped chipotle in adobo sauce; 1 can black beans; 1 can refried black beans; 2 c. low-sodium vegetable broth; 1 avocado; 1/2 c. refrigerated fresh salsa; 1/4 c. lowfat sour cream; fresh cilantro

Servings: persons

1 tbsp. olive oil
1 medium onion
1 green bell pepper
kosher salt
Pepper
1 tbsp. chopped chipotle in adobo sauce
1 can black beans
1 can refried black beans
2 c. low-sodium vegetable broth
1 avocado
1/2 c. refrigerated fresh salsa
1/4 c. lowfat sour cream
fresh cilantro

1
Heat the oil in a large pot or Dutch oven over medium heat.
2
Add the onion and green pepper, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes.
3
Stir in the chipotle and adobo.
4
Stir in the beans, refried beans, and vegetable broth and bring to a boil.
5
Reduce heat and simmer for 2 minutes.
6
Divide the soup among 4 bowls and top with the avocado, salsa, sour cream, and cilantro, if desired.

349

kcal

Calories

Fat

Carbs

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 13 ingredients. The key ingredients include: 1 tbsp. olive oil, 1 medium onion, 1 green bell pepper, kosher salt, and more.

Yes, Tex-Mex 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.

Tex-Mex Black Bean Soup

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