Spicy Black Bean Soup

6 to 8 servings, 10 cups

20 min

A quick, thick black bean soup with salsa verde, green chiles, and cocoa; blended to creamy consistency and topped as desired.

4 (15-oz / 425 g) cans black beans, drained and rinsed	Bring to boil, simmer 7–10 min	Blend or mash beans until thickened	Stir in cilantro, season with salt & pepper	Serve with toppings
2 (16-oz / 450 g) jars mild salsa verde
2 (4-oz / 115 g) cans chopped green chiles
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons garlic powder
15 g chopped cilantro
Salt and black pepper
Lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips, sliced avocado, radishes and fresh chiles, for topping (optional)

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4 (15-oz / 425 g) cans black beans, drained and rinsed
2 (16-oz / 450 g) jars mild salsa verde
2 (4-oz / 115 g) cans chopped green chiles
2 tablespoons unsweetened cocoa powder
2 teaspoons ground cumin
2 teaspoons garlic powder
15 g chopped cilantro
Salt and black pepper
Lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips, sliced avocado, radishes and fresh chiles, for topping (optional)

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