Simple to make with ingredients you likely have lying around, this soup is versatile and hearty. It's my mom's special recipe!
My mom used to prepare this soup when the winter season was upon us. Since it’s a protein- and veggie-powered recipe, I still include it on my menu at least once a week during the colder months of the year, especially if I have some black beans leftovers. It's also a perfect last-minute meal. You can eat it as a soup, pour it over rice, or use it as a dip for your chips.
Ingredients
- 2 cans (15 oz. each) black beans rinsed and drained
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 tomato chopped
- ½ serrano chile diced
- 2 cloves garlic minced
- 1 tablespoon ground cumin
- 1/2 teaspoon smoked paprika
- salt to taste
- Mexican crema for garnish
- 2 cooked chicken breasts shredded, for garnish
- mozzarella cheese grated, for garnish
- cilantro for garnish
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Directions
- Blend black beans with chicken broth. Reserve.
- Bring a large pot to medium heat. Add oil and sauté onions, tomatoes, serrano chile and garlic until onion is translucent, about 5 minutes. Add cumin, paprika and salt to taste.
- Add blended black bean mixture and stir until boiling. Reduce heat and simmer for 15 minutes.
- Garnish with mexican crema, shredded chicken, grated Mozzarella cheese and fresh cilantro.
Dinner
Lunch
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