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chilis black beans

Chili's Black Bean Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper
  • 3 cups low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1/2 tsp kosher salt
  • 1/4 cup sour cream
  • 2 tbsp fresh cilantro, chopped
  • 1 lime, cut into wedges

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft. Add the 4 cloves minced garlic and minced jalapeño and cook for 2 more minutes.
  2. Add the 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp dried oregano, and 1/4 tsp cayenne to the pot. Stir constantly for 60 seconds until the spices are fragrant.
  3. Add the 2 cans of drained black beans and the 3 cups of chicken broth. Bring to a gentle boil, then reduce to medium-low and simmer uncovered for 20 minutes.
  4. Blend about half the soup with an immersion blender for 20 to 30 seconds until you have a thick, partially smooth texture.
  5. Stir in 1 tbsp fresh lime juice and 1/2 tsp kosher salt. Ladle into bowls and top with sour cream, chopped cilantro, and a lime wedge.

Notes

This soup thickens considerably as it cools, so if it looks a little thin right off the stove, give it a few minutes before adjusting. The lime juice goes in at the end on purpose; adding it earlier dulls the brightness. If you're making it for the week, hold off on garnishing until you're ready to serve.