Chili-lime black bean soup
5
Points®
Total time: 39 min • Prep: 15 min • Cook: 24 min • Serves: 6 • Difficulty: Easy
This super-flavorful and filling bean soup comes together fast with pantry staples. It's very thick so if you prefer your soup thinner, add additional broth or water. We recommend using an immersion blender for ease, but you could also blend the soup in batches using a blender. To use a blender, carefully fill the blender halfway full. Secure the lid onto the blender, remove the lid’s center piece, and cover the opening with a towel. This will allow steam to escape which will prevent the soup from overflowing during blending and will avert a messy accident. Transfer the blended soup into a large serving bowl and repeat with remaining soup reserved in the pot.
Ingredients
Olive oil
1 Tbsp
Uncooked onion(s)
1 large
Jalapeño pepper(s)
1 medium
Jarred minced garlic
1 Tbsp
Kosher salt
1 tsp
Dried oregano
1.5 tsp
Ground cumin
0.5 tsp
Chili powder
1 tsp
Cayenne pepper
0.125 tsp
Canned black beans
60 oz
Reduced-sodium chicken broth
2 cup(s)
Fresh lime juice
2 Tbsp
Plain low fat Greek yogurt
3 Tbsp
Cilantro
0.25 cup(s)
Uncooked scallion(s)
0.25 cup(s)
Instructions
1
Heat oil in a large nonstick soup pot over medium heat. Add onion, jalapeno, garlic and salt; cook, stirring occasionally, until onions are softened, about 5 to 10 minutes. Add oregano, cumin, chili powder and cayenne; stir and cook 1 minute. Add beans and broth to pot; bring to a boil over high heat. Reduce heat to low and simmer, uncovered, for flavors to blend, about 10 minutes; stir in lime juice.
2
Remove from heat and puree soup in pot using an immersion blender (or puree in a regular blender in batches). When serving, stir 1/2 tablespoon yogurt into each bowl and garnish with cilantro and scallions. Yields about 1 cup per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.