30-Minute Meals, Dinners, Gluten-Free, Mains, Mexican, Mexican Soups, Soups, Two Servings, Vegan, Vegetarian
Comments 6

Black Bean Taco Soup

Black Bean Taco SoupI eat this soup way too often. It’s just so easy and so good, and always the first thing that comes to mind when I need dinner now. I used to add minced jalapeno for a little more heat (so, that’s an option for those of you with a high tolerance), but I’ve managed to find a salsa with exactly amount of fire my taste buds can handle without the jalapeno. Which is just another reason why this recipe is so easy—jalapenos can be a little unpredictable and consistency makes me happy.

Soup’s on, everyone—enjoy!
M

Black Bean Taco Soup
Prep time: 
10 min  | Cook and serve time: 15 min
Serves two

Tortilla Soup ingredients.

Ingredients:
1 teaspoon oil (any type)
1/2 cup chopped onions
2 cloves garlic, minced
2 cups vegetable or stock
1 cup salsa
1 14-ounce can black beans
1 red bell pepper, chopped
1/2 teaspoon salt
1 avocado, chopped
1/2 cup loosely-packed cilantro

Optional:
1/2 cup crumbled corn tortilla chips

Prep:

  1. Chop onions and garlic.
  2. Chop red bell pepper.

Cook and Serve:

  1. Add oil to a large saucepan on medium heat.
  2. Add onions and garlic to saucepan, stirring until softened, 3 to 5 minutes.
  3. Pour in stock, salsa, red peppers, black beans, and salt.
  4. Over high heat, bring to a boil. Reduce heat to low, simmering until ingredients are heated through, about 5 minutes.
  5. Serve topped with half of avocado, cilantro, and tortilla chips (optional).

BlackBeanTortillaSoup_3

I also like to stir in a big dollop of cashew cream for a hit of creaminess.
Black Bean Taco Soup

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6 Comments

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