This recipe is ridiculously easy and I had every ingredient in the house including homemade salsa verde! I halved the recipe the first time. It made plenty of soup for three people with at least one serving left over. We ate it with a Red Hen baguette.
- 6 to 8 servings
- 4(15-ounce) cans black beans
- 3.5 cups homemade salsa verde (can use bottles from store – two 16 oz bottles)
- 2(4-ounce) cans chopped green chiles
- 2T unsweetened cocoa powder
- 2t t ground cumin
- 2t garlic powder
- ½cup chopped cilantro
- Salt and black pepper
Avocado, scallions, pickled onions, fresh onions, lime, tortilla chips, sour cream, or any combination of these things are great on top of the soup.
Put all the ingredients in a large pot and bring to a boil slowly, then reduce heat and simmer for another seven to 10 minutes.
Use an immersion blender (or masher) to smash some of the beans. Soup thickens as it sits. Top with cilantro and other toppings.
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