A few weeks ago we were blessed with some nice warm weather here in California….65-70 degrees. Of course I got spoiled and of course, as I do every year, I thought the mild temps were here to stay. Just as fast as the mild weather came, it went away. In fact, last week we had freeze warnings at night. This week rain is expected and that is okay since we really need it. To prepare for the cold, rainy weather I made my Spicy Black Bean soup. This is a hearty soup with just the right amount of spice. Please note that I use organic ingredients whenever possible. I also include notes on how to make this vegetarian and vegan.
As always, I like to get all my ingredients out before I begin. I hate starting and stopping. I start out by sautéing the onion, green chilies, garlic and salt. Next I add in the ground chicken and let that brown, then the spices go in. This can very easily be a vegetarian dish, just omit the ground chicken and add more black beans.
Once the spices become fragrant I add the beans, corn, chicken broth, and lime juice. I mix everything well and let it simmer for about two hours. You could also make this in a slow cooker. 😄. Make this vegan by using vegetable broth instead of chicken broth.
Spicy Black Bean Soup
- 1 tbsp extra virgin olive oil
- 1 large chopped onion
- 1 can diced green chilies (hot)
- 1 tbsp minced garlic
- 1 tsp salt
- 3 tsp dried oregano
- 1 tsp cumin
- 2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1 lb ground chicken or turkey (omit for vegetarian recipe)
- 2 15oz cans spicy black beans (do not drain)
- 1/2 bag frozen corn
- 4 cups (32 oz) chicken broth (use vegetable broth for vegetarian/vegan recipe)
- 2 tbsp lime juice
- Shredded cheese (omit for vegan recipe)
- Heat oil in a large soup pot over medium heat.
- Add onion, green chilies, garlic, and salt; saute until onions are softened about 5 minutes
- Add the rest of the spices, stir and cook until fragrant about 1 minute
- Add the ground chicken and brown until cooked through
- Add the beans, corn, lime juice and broth. Bring to a boil and simmer on low for at least 1 hour uncovered
Serve with suggested garnish
This soup is actually better the next day since all the ingredients have a chance to blend over night. I usually make this on a Sunday night in preparation for the work week to come. My husband and I usually get at least three good meals from this soup and you don’t get tired of eating it.
If you make this and develop your own version, let me know about it. I love to hear from my readers. Enjoy and happy soup slurping. 😜