Ingredients Jump to Instructions ↓

  1. 11 ounces black beans

  2. 1 tablespoon vegetable oil

  3. 1 red bell pepper, diced

  4. 1/2 cup diced onion

  5. 1/2 cup diced carrot

  6. 2 cloves garlic

  7. 2 1/2 cups chicken broth

  8. 1 cup diced tomato

  9. 1 cup corn kernels

  10. 2 jalapeno, seeded and minced

  11. 2 tablespoons chopped fresh cilantro Salt and pepper to taste Shredded Monterey Jack cheese for garnish, optional

Instructions Jump to Ingredients ↑

  1. Cook beans according to package directions, drain. Meanwhile, in a large saucepan or Dutch oven, heat oil. Cook bell pepper, onion, carrot, and garlic about 3 minutes or until softened, stirring frequently.

  2. Stir in broth, tomato, corn, jalapenos, and cilantro. Bring to a boil; reduce heat. Simmer 10 minutes.

  3. Process half the cooked beans in a food processor or blender until smooth. Add whole and pureed beans to soup; simmer about 2 minutes more or until heated through. Season with salt and pepper. Serve topped with Monterey Jack.


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