Recipe courtesy of The Neelys

Spicy Black Bean Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 20 min
  • Cook: 30 min
  • Yield: 4 to 6 servings



Cumin Lime Sour Cream:


  1. For the soup: Heat the olive oil in a Dutch oven over medium-high heat. Add the chorizo, onions, garlic and jalapeno and saute until tender, about 4 minutes. Add the black beans, chipotle pepper, adobo sauce and broth and simmer for 25 minutes so all the flavors can marry together.
  2. Blend half of the soup, using either a blender or an immersion blender, leaving some whole beans for texture.
  3. For the sour cream: Mix all the ingredients in a bowl.
  4. Taste for seasoning and plate topped with cumin lime sour cream and sliced green onions.