This is one of those go-to soups I make when I want something hearty and fast. I can’t get enough of black beans; I take a store-bought container of black bean soup and dump extra black beans into it to make it thicker and heartier. Trader Joe’s black bean soup is the base I use — it’s my favorite and I’ve tried a lot of different brands. Feel free to experiment in your own kitchen with the following basic recipe.
- 1 32-oz. container of Trader Joe’s Latin Style Black Bean soup with garlic, chipotle, and sea salt
- 4 slices bacon, chopped (optional)
- 2 15-oz cans black beans, drained and rinsed
- 1 4-oz. can fire-roasted diced green chiles
- 1/4 to 1/2 tsp. cayenne pepper
- 1/4 tsp. garlic salt
- 1 tsp. salt (optional)
Extras and garnishes:
- shredded chicken or turkey
- whole kernel corn
- diced tomatoes
- shredded cheese
- sour cream
- diced avocado
- crushed tortilla chips
- In a medium-sized pot heat soup over medium-low heat. Add bacon (if using), beans, and chilies. Heat thoroughly.
- In a food processor or blender blend beans, chiles, and bacon in batches until almost smooth. It’s OK if you don’t blend every last bean, chile, or piece of bacon.
- Add chicken or turkey and corn kernels (if using) and turn heat up slightly. Add spices.
- Serve garnished with shredded cheese, sour cream, diced avocado, diced tomatoes, and/or crushed tortilla chips.
- Soup will thicken when it stands and while refrigerated overnight.
This dish is a tad spicy! Adding sour cream and cheese will reduce the spice. Serve with some fresh crusty bread and you have yourself a hearty meal.