Hearty Southwest Black Bean Soup {VIDEO}

Take the chill off with a bowl of this Hearty Southwest Black Bean Soup.

This Hearty Southwest Black Bean soup is super easy to prepare and, like many soups and chilis, it only gets better with age.  You can have it on the table in 30 minutes, but if you have time, make it early and let it simmer a few hours or even a day ahead before serving.  The bold flavors get a chance to mingle with the beans and the soup becomes a zippy southwest nirvana!

I love to keep my pantry stocked with beans (Bush’s Beans being our favorite), they add texture and flavor and come in super handy when I forget to take something out of the freezer for dinner.  Beans are filling and have great nutritional value, making them easy to turn into a delicious dish I feel good about serving.

I made this black bean soup the other day when scouring the pantry for something to make for dinner.  I haven’t gone grocery shopping since before Christmas and we are in the midst of historical flooding — many roads and highways are shut down.  I checked my can goods, and as always, I had lots of Bush’s Seasoned Recipe Black Beans, canned corn and even a can tomatoes with green chilis – perfect for making black bean soup! 

This black bean soup is all about the rockin’ good flavor.  The spices are going to be key. Feel free to play around with what suits your taste.  If you don’t have something, like the chipotle chili pepper, just leave it out or increase the chili powder or red pepper flakes if you need more zip!

Serve topped with sour cream, cheese, and cilantro for more southwest flair. —- This is a good one if I do say so myself.  Like, I-may-have-eaten-three-bowls-in-two-days – “good”  😉

RELATED:  Creamy Chicken and Wild Rice Soup

CHECK OUT HOW EASY THIS SOUTHWEST BLACK BEAN SOUP RECIPE IS TO MAKE! WATCH THE VIDEO!

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Definitely a keeper!

Black Bean Soup Recipe

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Black Bean Soup Recipe

Yield: 6 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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This Hearty Southwest Black Bean Soup is full of flavor, you’ll never miss the meat. Ready for the table in 30 minutes, but it’s even better the next day!

Ingredients

• 3 (15 ounce) cans black beans, undrained, divided (I use Bush's Seasoned Recipe Black Beans)
• 2 teaspoons on minced garlic 
• 1/2 tablespoon chili powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon chipotle chili pepper
• 1 teaspoon ground cumin  
• 1 teaspoon salt 
• 14  ounces chicken broth, or vegetable broth   
• 1 (10 ounce) can tomatoes with green chilis   
• 1 (11 ounce) can yellow corn, drained   

Instructions

1. Place one can of beans in a blender; add garlic, chili powder, red pepper flakes, chipotle chili pepper, cumin, and salt. Cover and blend on high until smooth, about 30 seconds. Pour mixture into a stockpot.
2. Stir remaining two cans of beans, broth, tomatoes, and corn into the stockpot.  Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes

More bean recipes you might enjoy:

White Bean Queso Dip recipe  from TidyMom

Mexican Black Bean Pizza recipe from TidyMom

Asian BBQ Beans recipe from Dine and Dish

Beef and Bean Soup recipe from She Wears Many Hats

Easy Chicken and Bean Tostadas recipe from Good Life Eats

Asian BBQ Bean Dip recipe from Reluctant Entertainer

Kale with Stewed Tomatoes and White Beans recipe from Aggie’s Kitchen

Baked Bean Stuffed Peppers recipe from Mommy’s Kitchen

Southwest Chicken Bowl recipe from Real Mom Kitchen

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Disclaimer: I grew up in a house that used  Bush’s Beans. I am now fortunate to have an working relationship with them as a brand ambassador for the last 5 years. As always, all opinions and views are my own.  Thank you for supporting the brands that make TidyMom.net possible.