Black Bean Chili Soup
If you like a good chili, then you are going to love this hearty black bean soup.
Chipotle and ancho chili powders impart heat and great depth of flavour to the soup. I’ve used a smoked chipotle as I love the beautiful smoky note it adds. Diced red bell pepper and cilantro provide freshness, while fresh lime juice adds it a hit of brightness and enhances the flavours in the soup.
Taking advantage of canned beans, tomatoes and canned or frozen corn, makes this a quick and easy soup to pull together.
Puréeing some of the black beans before adding to the soup results in a nice thick, creamy texture without adding any cream!
Garnishes
It’s delicious on its own or served with your favorite garnishes (think chili):
- diced avocado
- grated cheddar cheese, or other sharp flavoured cheese
- sour cream
- cilantro
- finely diced red onion
And of course, a big bowl of tortilla chips on the side for dipping!
It’s a great soup to make ahead for lunches, and hearty enough for a weeknight dinner.
Leftovers
This makes a big batch of soup. The great news is that just like a good chili, it will taste even better the next day.
It will keep refrigerated for 5 days or frozen for 2-3 months.
Equipment
- Large stock pot or Dutch Oven
- Blender or Hand-held Immersion Blender
Ingredients
- 1 onion diced
- 1 red pepper diced
- 1-2 garlic cloves minced
- 1-2 tablespoons smoked chipotle powder
- 1-2 tablespoons ancho chili powder
- ½ teaspoon salt or to taste
- 1 28 oz can diced tomatoes preferably no salt added
- 4 cups water
- 2 18 oz canned black beans drained, and rinsed
- 1 18 oz canned red kidney beans drained and rinsed
- 1 ½ cups corn frozen or canned
- ½ cup chopped fresh cilantro
- juice of a lime
Instructions
- Place 1 cup of the black beans in a blender with a 1/4 cup water and purée until smooth, adding more water if needed. Or, use an immersion blenderYou want a fairly thick, but smooth consistency.Set aside.
- Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the smoked chipotle and ancho chili powders and cook until fragrant, about 1minute.
- Add the black bean purée, the remaining black and kidney beans, diced tomatoes, diced red bell pepper, salt and the water. Allow the soup to cook at a gentle simmer for 10 -15 minutes to allow the flavours to meld.
- Add the corn and stir through to heat, about 1-2 minutes for canned corn, 3-5 for frozen.
- Stir in the cilantro, and lime juice. Taste and adjust seasonings.