Mexican Black Bean Soup [ 40 min ]
This Hearty Mexican Black Bean Soup brings together the earthy flavors of black beans and the vibrant zest of fresh lime and cilantro. Not only is this soup a visual delight with its rich colors and varied textures, but it’s also packed with nutrition, making it a perfect choice for a healthy and satisfying meal. Ideal for a quick weeknight dinner or a cozy weekend lunch, this soup can be ready in less than an hour, offering a delicious blend of spices and comfort in every bowl.
Ingrédients
- 2 cans black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes with green chilies
- 1/2 cup corn kernels, fresh or frozen
- 1/4 cup fresh cilantro, chopped
- 1 medium lime, juiced
- Salt and and black pepper to taste
- Optional toppings: toppings: sour cream, avocado, shredded cheese, tortilla chips
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for another minute until fragrant.
- Add the black beans, vegetable broth, and diced tomatoes with green chilies.
- Bring the soup to a boil, then reduce the heat and simmer for about 20 minutes.
- Add the corn kernels and simmer for an additional 5 minutes.
- Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Stir in the fresh cilantro and lime juice. Season with salt and black pepper to taste.
- Serve hot with optional toppings like sour cream, avocado, shredded cheese, and tortilla chips.
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 35gProtéines: 10gFat: 7gSucre: 5g
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