Easiest Ever Black Bean Soup
With a few pantry staples, you can whip up a batch of this savory black bean soup in about 20 minutes. Perfect for a quick lunch or dinner!
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic minced
- 1 cup chicken broth
- 3 15 oz. cans black beans, rinsed and drained
- 1 10 oz. can green enchilada sauce
- 1 10 oz. can diced tomatoes and green chilies
- 1-2 tablespoons chopped fresh cilantro plus more for garnish
- Sour cream for garnish (optional)
Instructions
- In a medium Dutch oven over medium heat, saute onion and garlic until tender, about 3 minutes. Stir in chicken broth and bring to a simmer.
- Place a can of beans, the green enchilada sauce and the diced tomatoes and green chilies in a blender and puree until smooth. Add to the pot with the chicken stock.
- Add the remaining 2 cans of beans to the pot and simmer for a additional 5-10 minutes. Just before serving, stir in cilantro.
- Top with sour cream and additional cilantro before serving, if desired.