Ancho Chile Black Bean Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add the onion, bell pepper, and garlic. Sauté until the vegetables are softened.
• STEP 2.Add the ancho chile powder, cumin, oregano, and salt to the pot. Stir to coat the vegetables with the spices.
• STEP 3.Add the black beans, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
• STEP 4.Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, blend in batches and be careful with the hot liquid.
• STEP 5.Return the soup to the pot and heat over low heat. Stir in the lime juice.
• STEP 6.Serve the ancho chile black bean soup with a dollop of sour cream and a sprinkle of fresh cilantro.

Cooking Tips

• For a thicker soup, mash some of the black beans with a fork before pureeing.
• If you prefer a spicier soup, add more ancho chile powder or a pinch of cayenne pepper.
• This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

Storage and Serving

• Leftover ancho chile black bean soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, transfer the soup to a pot and heat over low heat until warmed through.
• Serve the soup with a dollop of sour cream, a sprinkle of fresh cilantro, and some crusty bread for dipping.