Description

Everyone will be amazed at how delicious this soup is. You'll be amazed at how easy and quick it is to prepare. It's the perfect meal for meatless Mondays, Fridays during Lent or anytime you want a delicious and quick meal.

Ingredients

• Soup:
• 2 T. cooking oil
• 1 medium white onion, diced
• 1 medium red bell pepper
• 5 cloves minced garlic
• 2 t. chili powder
• 1 t. ground cumin
• 1 t. paprika
• 4 c. vegetable broth
• 3 - 15 oz. cans black beans
• 15 oz. can fire roasted diced tomatoes
• 7 oz. can diced green chiles
• 1 - 2 T. Mexican hot sauce, optional
• 1/2 t. salt
• 2 T. freshly squeezed lime juice juice from 2 limes
• Optional Toppings For Serving:
• 3 c. tortilla strips or tortilla chips
• 2 avocados, diced
• 1 c. crumbled Cotija cheese
• 1/2 c. chopped fresh cilantro
• 1 c. Mexican crema

Steps

1. Heat oil in a large pot over medium-high heat; add onion and bell pepper; saute 5 minutes. Add garlic, chili powder, cumin, and paprika; toast for 60 seconds.
2. Pour in vegetable broth, black beans, canned tomatoes, and green chiles. Return soup to a simmer; let simmer 5 minutes.
3. Using an immersion blender, blend the soup a little to smooth the soup to your liking. If using a blender, blend only half the soup to still retain some texture.