Best Black Bean Chili Soup Recipes

CHILI'S BLACK BEAN SOUP

Steps:

• In a medium stock pot, place the olive oil, onion, carrot and bell pepper and saute the vegetables till they are tender.
• Bring 1 cup of water to boil, add the bouillon cubes, and allow to dissolve.
• Add the bouillon, cooked beans, and remaining ingredients (except cornstarch and 2 tablespoons water) to sauteed vegetables.
• Bring mixture to a simmer and cook approximately 15 minutes.
• In a blender, puree 1 quart of the soup, and put back into the pot.
• In a separate bowl, combine the cornstarch and 2 tablespoons water.
• Add the cornstarch mix to the soup and bring to a boil for 1 minute.
• Serve with cornbread, white rice, or your favorite side dish.

BLACK BEAN CHILI SOUP

Steps:

• Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
• Stir in garlic.
• Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
• Top soup with shredded cheese, sour cream and chopped cilantro if desired.

PULLED CHICKEN ANCHO CHILI AND BLACK BEAN SOUP RECIPE

Steps:

• Heat oil in a large soup pot over medium heat. Add onion, poblano and 1 tsp salt; cook, stirring often, until onion is soft, 7-10 minutes. Add garlic, red pepper, both chili powders and cumin; cook, stirring a few times, 1 minute. Add broth and tomatoes; increase heat to high to bring to a boil. Reduce heat to medium low and bring to a simmer; add chicken to pot. Cover and simmer until cooked through, 7-10 minutes. Remove chicken to a plate; let cool 2-3 minutes. Meanwhile, add beans and corn to pot; cook until heated through, 2-3 minutes. Shred chicken with two forks; add back to soup. Stir in lime juice and remaining 1/2 tsp salt (or to taste); serve topped with yogurt, cilantro and scallions. Serving size: 1 c soup, 2 Tbsp yogurt, 2 Tbsp cilantro/scallion

BLACK BEAN PINEAPPLE SOUP / CHILI

Steps:

• Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes. While the beans are cooking, trim the squash and cut into small cubes. Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.

CHILI'S BLACK BEAN SOUP RECIPE - (4/5)

Steps:

• In a medium stock pot, place the olive oil, onion, carrot, and bell pepper. Sauté the vegetables until they are tender. Bring 1 cup of water to a boil, add the bouillon cubes, and allow to dissolve. Add the bouillon, cooked beans, and the remaining ingredients (except cornstarch and 2 tablespoons water) to sautéed vegetables. Bring mixture to a simmer and cook approximately 15 minutes. In a blender, puree 1 quart of the soup, and put back into the pot. In a separate bowl, combine the cornstarch and 2 tablespoon water. Add the cornstarch mix to the soup and bring to a boil for 1 minute. Serve with cornbread, white rice, or your favorite side dish. This recipe yields ?? servings.