Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 2 cups chicken or vegetable broth
- 1 (14 ounce) can fire-roasted diced tomatoes (with juices)
- 3 (14 ounce) cans black beans (drained & rinsed)
- 1 (4 ounce) can diced green chilies (with juices)
- 1/2 red bell pepper (chopped)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 tablespoon lime juice
- Salt & pepper (to taste)
- Toppings (optional): chopped cilantro (recommended), sour cream, tortilla strips, avocado, etc. (to taste)
Instructions
- Add the oil and onion to a soup pot and sauté it over medium heat for 5-7 minutes (it's ok if it lightly browns – more flavor!).
- Stir in the garlic, followed by the broth, diced tomatoes, beans, green chilies, red bell pepper, and spices.
- Increase the heat to high and bring the soup to a boil. Cover the pot with the lid slightly open, reduce the heat, and simmer for 8-10 minutes.
- Using either an immersion blender or a regular blender, blend most of the soup (use caution – you may want to let it cool a bit first). You can blend it all, but I like to leave it a bit chunky.
- Stir in the lime juice, and season with salt & pepper as needed (I found that I needed to add a fair amount of salt).
- Serve as-is or with desired toppings.