You'll need to sit down for this.
Two. Healthy. Soups.
As in, not a lot of calories or fat and they contain ingredients that are good for you.
I'm ruining my reputation here.
But that's okay because these soups have flavor, ya'll.
And the good news is that healthy soup = cookies on Friday. I'm looking out for you.
This soup is called Spicy Black Bean Soup for a good reason: it's spicy. Don't say I didn't warn you.
I'm getting more clever every day with naming my recipes.
Okay, so start with a little bit of olive oil and saute TWO onions. Seems like a lot, but the sweet onion balances the spicy peppers.
When that gets nice and soft, add the jalapenos and green chiles.
We'll add the rest of this stuff in a minute.
And if you can't handle the heat, stay out of the kitchen. (What is that from???)
Next is the garlic and bell pepper. Chop it up. And feel free to use your 1-year-old's sunglasses while you're at it. Because she's probably wearing yours about now.
Add the red pepper to the soup and saute it for a few minutes.
Then drain and rinse two of the three cans of black beans.
Dump 'em in.
The third can gets the special treatment.
Drain off most of the juice.
Then stick a fork down in there and mash up those beans. This gives the soup a thicker texture. And if there's one thing I don't like, it's runny soup.
Okay, dump those into the soup too. And add the seasonings and let it cook for a few minutes. The heat really lets the spices develop.
Whatever that means.
Now add the two cans of tomatoes with all of their juice and the chicken stock.
Let it simmer for 30 minutes. Turn off the heat and squeeze in the juice of two limes. Stir it up. Ladel it into bowls.
Top with a small scoop of sour cream (you need it to cool those hot jalapenos) and a little bit of shredded jack cheese.
This soup is killer. And it just gets better with time - I've been eating it leftover all week and it's even better than the first day I made it.
Oh! And it would be amazing spooned over cilantro-lime rice.
Spicy Black Bean Soup
1 T olive oil
2 sweet onions, chopped
4 oz. can chopped jalapenos
7 oz. can chopped green chiles
1 red bell pepper, chopped
5 cloves garlic, minced
2 15-oz. cans black beans, drained and rinsed
1 15 oz. can black beans, most of the liquid poured off and the beans mashed in the can with a fork
1 tsp salt
2 T cumin
2 tsp coriander
1 tsp chili powder
15 oz. diced tomatoes
10 oz. can Rotel
2 cups chicken stock
Juice of 2 limes
Toppings: sour cream, grated Monterey Jack cheese and chopped cilantro
Saute the onions in the olive oil in a soup pot for about 8-10 minutes. Add the jalapenos, green chiles, red bell pepper and garlic and saute for another 5 minutes, stirring often.
Pour in the two cans of rinsed black beans and the third can of mashed black beans and stir well. Add the salt, cumin, coriander, chili powder and cook together for five minutes.
Pour in the tomatoes with their juice and the chicken stock and simmer for 30 minutes. Turn off the heat and add the lime juice. Stir well and serve with a dollop of sour cream, cheese and a little cilantro sprinkled on top. Or serve it over cilantro lime rice with the sour cream and cheese on top.