Salsa Bean Soup
Created by ellie on April 24, 2020
- Servings: 4
- Prep Time: 5m
- Cook Time: 20.m
- Recipe #34771
Ingredients
- 1 teaspoon oil (vegetable oil)
- 1 tablespoon minced garlic (the bottled kind is fine)
- 2 cups water
- 1/2 teaspoon chipotle chile powder
- 45 ounces black beans (3 cans, 15 ounce, drained and rinsed
- 1 bottle (8 ounce) salsa (whatever heat level you prefer)
- 1 tablespoon lime juice
- 1/2 cup cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese
How to Make
-
Step 1: In a large saucepan or pot on medium high heat heat the oil and then add the garlic and saute 1 minute or so. Stir in next 4 ingredients (-salsa) and bring to a boil; reduce heat and simmer 1 minute.
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Step 2: Place 3 cups of the mixture in a blender or use an immersion blender and process until smooth (and if using a stand alone blender return mixture to pot) and then stir in the lime juice and simmer another 10 minutes. Remove from heat and stir in cilantro. Sprinkle each serving with the cheese.
Nutritional Facts
- Serving Size: 1 (531 g)
- Calories 1169.3
- Total Fat - 8.5 g
- Saturated Fat - 3 g
- Cholesterol - 7.9 mg
- Sodium - 527.8 mg
- Total Carbohydrate - 206.8 g
- Dietary Fiber - 51.2 g
- Sugars - 9.6 g
- Protein - 74.2 g
- Calcium - 549.6 mg
- Iron - 16.5 mg
- Vitamin C - 6.5 mg
- Thiamin - 2.9 mg