Serve our classic spicy Mexican soup with tortilla chips, guacamole and salsa.
Black Bean Soup
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Prep:
25 min. -
Cook:
40 min. -
Serves:
4-6
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Recipes
Recipe tags: vegetable base, easy difficulty, main, stew
Ingredients
| 6 oz | chorizo |
| ½ cup | finely chopped yellow onion |
| 1 | large carrot, peeled and finely diced (about 1/4 cup) |
| 4 cups | water |
| 1 Tbsp | Better Than Bouillon® Chili Base |
| 1 Tbsp | Better Than Bouillon® Vegetarian No Beef Base |
| 2 cans | (16-ounce) refried beans |
| 1 Tbsp | canned, diced, hot green chilies (may substitute with mild) |
| 2 cups | shredded Cheddar cheese |
| 1 | large bag tortilla chips |
| 2 | jalapeños, rinsed and sliced |
Directions
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1
In a soup pot, over medium-low heat, add chorizo, stirring continually until done, about 5-10 minutes.
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2
Add onion and carrot, cook and stir until the onion is tender.
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3
Add water, whisk in Chili and No Beef Bases until dissolved.
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4
Add refried beans and diced green chilies, whisk to combine. Bring to boil.
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5
Reduce heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally.
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6
Garnish with shredded cheese, crushed tortilla chips and fresh jalapeño slices.