Ingredients and Weight:
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can chicken broth
- 1 (10 ounce) can diced jalapeño peppers, undrained (optional)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- In a large pot or Dutch oven, sauté onion and garlic in a little olive oil until softened.
- Add cumin, chili powder, salt, and pepper and cook for 1 minute.
- Stir in black beans, corn, tomatoes with green chilies, tomato sauce, chicken broth, and jalapeños (if using).
- Bring to a boil, then reduce heat and simmer for 20 minutes or until heated through.
- Use an immersion blender or regular blender to puree the soup until smooth (optional).
Nutritional Information:
- Calories: 187
- Fat: 3g
- Carbohydrates: 34g
- Protein: 14g
- Fiber: 12g
Dish Characteristics:
- Rich, hearty, and flavorful
- Suitable for American taste preferences
- Vegetarian-friendly
- Can be made ahead of time
User Comments:
- "This soup is so easy to make and has such a delicious flavor!"
- "I love the addition of jalapeños, it gives it a nice kick!"
- "This soup is perfect for a quick and healthy meal."
- "I make a big batch and freeze it so I always have some on hand."
- "This is my go-to recipe for cold weather comfort food."
Special Precautions and Tips:
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches. Be careful not to overfill the blender.
- If you want a thicker soup, add 1 tablespoon of cornstarch to the pot and cook for 1 minute before adding the other ingredients.
- To make the soup vegan, use vegetable broth instead of chicken broth.
