I love a warm bowl of soup for lunch on a cold winter day. I have a few favorite soup recipes, but I couldn’t find a black bean soup recipe that I liked. I wanted one that tasted like Chili’s black beans, but, you know, soupier.
I had this Chili’s black beans copycat recipe that I loved – with some modifications. I replace the onion with a couple of scoops of homemade Pico de Gallo, minus cilantro because cilantro is gross. It was good, but not quite Chili’s black beans in a soup version.
Then, I had a stroke of brilliance – why not combine recipes?
The result? A thick, delicious black bean soup recipe that I love – especially on cold winter days.
Easy and Delicious Black Bean Soup Recipe
2 (15-ounce) cans of black beans
1 (14-ounce can) of chicken or vegetable broth
1/2 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 – 1/2 cup of Pico de Gallo
Optional: sliced or chopped pieces of avocado
Combine all ingredients and bring to a boil. Reduce heat and simmer 5-10 minutes. Use an immersion blender to puree some – not all – of the black beans. If you like avocado, top the soup with avocado pieces or slices. Enjoy!
I love having this soup with a turkey wrap – just some turkey, mashed avocado, mustard, and spinach leaves rolled up in a tortilla. Delicious!
What’s your favorite kind of soup?