You may recall that I made a very large batch of Cuban black beans last month. I froze them, 2 cups at a time, and have been looking for an opportunity to use them in a recipe and decided a black bean soup was just the way to go. What’s a week without a Mexican meal on the menu anyway? This soup smelled delicious simmering on the stovetop and the taste was just delicious. Nice heat from the chili powder and red pepper flakes paired with the bite of the cilantro and the cool sour cream. I really love this soup. Keep in mind this soup takes a little while to simmer – so save it for a weekend or a weeknight, like us, if you don’t mind eating a little later in the evening.
Spicy Black Bean Soup
- 2 T grass-fed butter
- 3 medium yellow onions, chopped
- 2 garlic cloves, minced
- 4 cups of cooked black beans (or approximately 2 15-oz cans); I used my Cuban beans
- 4 cups chicken broth (I used my homemade bone broth)
- 1 1/2 t cumin
- 1 t ground coriander
- 1/2 t dried oregano
- 1 t red pepper flakes
- 1/2 t chipotle chili powder
- 1/2 t salt
- organic sour cream
- chopped fresh cilantro
- tortilla chips (see below for frying at home)
In a large stockpot, melt the butter over medium-high heat. Add the onions and garlic and sauté, stirring frequently, until the onions are soft and become translucent, about 5 minutes.
Add the chicken broth, 1 1/2 cups of water, black beans, cumin, coriander, oregano, pepper flakes and chili powder to the pot and bring it to a boil.
Once the soup boils, reduce the heat to low and let the soup simmer (covered) until all of those delicious flavors have melded together, about 30-45 minutes.
Allow the soup to cool slightly so that you can pour it into your blender. Blend in small batches, but be VERY careful! Hot liquid sprays and you don’t want to get burned).
Put the blended soup back in your stockpot and bring back to reheat it over medium heat until it’s serving temperature.
Top with sour cream and fresh cilantro and serve with tortilla chips.
How to make corn tortilla chips at home:
I use Food for Life’s Sprouted corn tortillas.
Keep them moving and flip them a few times to ensure they fry evenly. Watch carefully so you don’t burn them. Remove them from the oil and put them on paper towels to drain. Repeat until you’ve made as many chips as you want (or until you run out of tortillas!).