Recipe Index

Ingredients

• 1 lb cooked black beans, with about 1 cup of their cooking liquid (or two 15-ounce cans, lightly drained)
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped, plus 1 chopped tomato to serve
• 1 red bell pepper, chopped
• 3 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt, plus more to taste
• 1 teaspoon black pepper
• 4 cups chicken broth
• Juice of 1/2 lemon, plus more to taste
• 2 tablespoons sour cream, to serve
• Sliced green onions, to serve
• Chopped cilantro, to serve
• 12 tortilla chips, to serve

Method

1. Heat the olive oil in a large pot over medium heat. Cook the onion and red pepper for 5 to 6 minutes until soft. Add the garlic, the 2 chopped tomatoes, cumin, and paprika and cook for 2 to 3 minutes until fragrant and saucy.
2. Add the black beans with their liquid, the chicken broth, salt, and black pepper. Bring to a boil, then simmer for 30 to 40 minutes, partially covered.
3. Blend about one third of the soup and return it to the pot, or mash some beans with a spoon, so the soup is creamy but still textured.
4. Simmer for 5 more minutes, then stir in the lemon juice and adjust the salt.
5. Ladle into bowls and top each with a spoonful of sour cream, the fresh chopped tomato, green onions, cilantro, and tortilla chips. Serve immediately.

Prep: 30 min · Cook: 1 h · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data