Description
Enjoy a quick and flavorful meal with this Easy Black Bean Salsa Soup recipe. Packed with protein and zesty Mexican-inspired flavors, this vegetarian and gluten-free soup is a perfect weeknight dinner option.
Ingredients
Scale
Black Bean Salsa Soup:
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 cup chunky salsa (mild, medium, or hot)
- 2 cups vegetable or chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
Optional Toppings:
- Sour cream
- Shredded cheese
- Chopped cilantro
- Diced avocado
- Tortilla chips
Instructions
- Cook the Soup: In a large saucepan over medium heat, combine black beans, salsa, broth, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Simmer for 10–15 minutes, stirring occasionally.
- Blend (Optional): Use an immersion blender to slightly blend the soup for creaminess, or blend half in a blender until smooth and return to the pot.
- Finish and Serve: Stir in lime juice. Ladle into bowls and top with desired garnishes like sour cream, cheese, avocado, or tortilla chips.
Notes
- Use fire-roasted salsa for a smoky twist.
- You can double the recipe for meal prep or freezing.
- Enhance the soup with cooked rice, corn, or shredded rotisserie chicken for a heartier meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 3g
- Sodium: 640mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg
