Spicy Black Bean Soup
20 min6 to 8 servings, 10 cups
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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