Easy Aztec Black Bean Soup Recipe Is What to Make This Weekend (30 Minutes) Soups Dinner Lunch Vegetarian Gluten-free Mexican Recipes High Fiber Recipes High Protein Recipes

We love soup season, which is all the time! What to do when you crave homemade soup for dinner but don't have much time? Make this easy black bean tortilla soup recipe that's ready in about 30 minutes!

To make this gluten-free Aztec chipotle black bean soup recipe, you need just a short list of ingredients. Here is your shopping list: olive oil, onion, red bell pepper, garlic, ground cumin, chili powder, chipotle salsa, chicken broth, canned black beans and whole kernel corn. The soup cooks up in about 30 minutes. Quick and easy!

To make this easy Mexican soup recipe even more flavorful, just add your favorite toppings. Then, pour your favorite beverage and enjoy. Here's some of the toppings we like:

• sour cream
• lime wedges
• fresh chopped cilantro
• chopped red onion
• tortilla chips
• chopped avocado
• sliced jalapenos

Not only do you get the health benefits of beans in this delicious soup, but the health benefits of fiber and the health benefits of protein, too (thanks to the beans). Serve this bean soup recipe for lunch or dinner any time of the year! 

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 1/3 cup chopped red bell pepper
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 1/2 cups chipotle salsa
• 4 cups chicken broth
• 30 ounces (2 cans) black beans, drained and rinsed
• 15 ounces (1 can) whole kernel corn, drained

Here's how to make it:

1. Heat the oil in a large soup pot. Add the onion and red bell pepper. Season with salt and pepper. Cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Add the cumin and chili powder. Cook, stirring, about 30 seconds. (You could add some chopped chicken to this recipe or even cooked ground beef.)
2. Add the salsa and broth. Bring to a simmer, then add the black beans and corn. Reduce heat, cover and simmer, stirring occasionally, about 20 minutes. Season with more salt and pepper, if needed. (If you can't find chipotle salsa, use your favorite salsa.)
3. Ladle into bowls and top with desired garnishes. Store the soup in an airtight container in the fridge for up to four days.

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