| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 1/2 jalapeno, finely chopped
- Kosher salt
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 cups low-sodium chicken broth
- Two 15-ounce cans black beans, not drained
- Fresh cilantro sprigs, for serving
- Sour cream, for serving
Instructions
- Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 282 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 15 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 2 mg |
| Sodium | 869 mg |
Reviews
This soup is very good. I followed the recipe as written but I cut it in half so I used 1 can of black beans, 1 can of chicken broth, etc. I used seasoned black beans since that is what I had on hand. I decided to rinse my beans first before adding them to the soup (personal preference). I didn’t want to mess with a blender and I don’t have a food processor so after rinsing the beans I used my potato masher to mash half of the beans and I left the rest of them whole. In the end, I did like the consistency of the soup. Before serving, I added a splash of fresh lime juice to each bowl and topped the soup with chopped cilantro and a little sour cream. I would make this again!
This soup is delicious!!! I made is exactly according to the recipe except that I used vegetable stock made from Better Than Bouillon rather than chicken broth. Will make this often!
Yummmmm! So, so easy and so, so good. Thank you for this recipe. Will definitely make again.
This was very good. I added Chipotle peppers in Adobe sauce and cilantro before using my immersion blender. I enjoyed eating this with tortilla chips
Delicious!! I also added chopped avocado on top and served it with Tostitos chips!! So easy to make. Oh, I didn’t have the jalapeño and it was still delicious!!
This soup is the best recipe I’ve tried so far. I didn’t have a jalapeno. I did add thin sliced dried and fried chorizo to it and a tablespoon of adobo. Spice level was perfect. I used an extra can of black beans just for puréing and thickening. (I like it beany). Delicious. Making it again today
Didn’t use sour cream or cilantro. Didn’t need it.
Made this tonight after watching a repeat of Valerie’s show this morning. We loved it and so easy!
I don’t usually buy canned beans so I pre-soaked and cooked my own, and added a bit of the cooking water. Would love to know if the canned liquid in the soup caused any tummy upsets. I always buy jalapeños in bulk, prep them, and freeze them. This is a great recipe as it’s easy and all the ingredients are always on hand. 🙂
Easy to make and the soup is soooo delicious! I love the spice. Will definitely make again.