Easy Black Bean Soup

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 tablespoons olive oil

1 medium white onion (diced)

1 medium red bell pepper (diced)

5 teaspoons minced garlic (about 5 cloves)

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon paprika

4 cups vegetable broth

3 (15 ounce can) black beans (drained and rinsed)

1 (15 ounce can) fire-roasted diced tomatoes

1 (7 ounce can) diced green chiles

1-2 tablespoons Mexican hot sauce (optional)

2 tablespoons lime juice (about 2 limes)

1/2 teaspoon salt

3 cups tortilla strips (or tortilla chips)

2 medium avocados (diced)

1 cup crumbled cotija cheese

1 cup Mexican crema

1/2 cup chopped fresh cilantro

Instructions

Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add the diced 1 medium white onion and 1 medium red bell pepper. Cook for 5 minutes, until the onion is soft and translucent.

Add the minced 5 teaspoons minced garlic, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon paprika. Stir and cook for 1 minute to toast the spices.

Pour in 4 cups vegetable broth, the drained 3 (15 ounce can) black beans, 1 (15 ounce can) fire-roasted diced tomatoes and 1 (7 ounce can) diced green chiles Bring the soup to a gentle simmer and cook for 5 minutes.

Using an immersion blender, blend the soup slightly to thicken, leaving some texture. If using a countertop blender, blend about half of the soup, then return it to the pot.

Turn off the heat. Stir in 1-2 tablespoons Mexican hot sauce (optional), 2 tablespoons lime juice, and 1/2 teaspoon salt, or to taste.

Serve hot, topped with tortilla strips or tortilla chips, diced avocados, crumbled cotija cheese, Mexican crema, and fresh cilantro.

Nutrition

• Calories: 415 kcal
• Lipides Totaux: 29 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 13 g
• Cholestérol: 43 mg
• Sodium: 1504 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 8 g
• Sucres Totaux: 8 g
• Protéines: 9 g