Serve our classic spicy Mexican soup with tortilla chips, guacamole and salsa.

Black Bean Soup
-
Prep:
25 min. -
Cook:
40 min. -
Serves:
4-6
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Serve our classic spicy Mexican soup with tortilla chips, guacamole and salsa.
Recipe tags: vegetable base, easy difficulty, main, stew
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 |
In a soup pot, over medium-low heat, add chorizo, stirring continually until done, about 5-10 minutes.
Add onion and carrot, cook and stir until the onion is tender.
Add water, whisk in Chili and No Beef Bases until dissolved.
Add refried beans and diced green chilies, whisk to combine. Bring to boil.
Reduce heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally.
Garnish with shredded cheese, crushed tortilla chips and fresh jalapeño slices.