Chili's Black Bean Soup Recipe
Let's make some soup. Chili's Black Bean Soup!This recipe is a staple in my household for its simplicity and robust flavors.You'll be sautéing onions and garlic until they're golden brown to enhance the soup's base.I prefer using vegetable broth to keep it vegetarian, but chicken broth works too.Top it off with some diced avocado for a creamy finish and pair it with a slice of crusty bread.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 2 cans Black Beans 15 oz. each, drained and rinsed
- 2 cups Vegetable Broth
- 1 tsp Cumin
- 1/2 tsp Cayenne Pepper
- 1/2 cup Cornstarch
- 3 tbsp Water
- 1 tbsp Cilantro chopped
- Salt and Pepper to taste
Instructions
- Start by heating olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing until they're tender and fragrant.
- Pour the black beans and vegetable broth into the pot with your aromatic mixture.
- Add cumin and cayenne pepper, stirring well to combine all ingredients.
- Blend about one quart of the soup using a blender until smooth.
- Pour back into the pot for a thicker texture and enhanced flavor.
- In a separate bowl, stir the cornstarch and water together until smooth.
- Add this mixture to the soup, increasing the heat and bringing it to a boil for about a minute.
- Once boiled, lower the heat to simmer and season with salt and pepper.
- Add chopped cilantro just before serving for a fresh kick.
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