You know me. It’s not possible for me to follow a recipe. I don’t think I ever have. Either I replace the sugar with honey, or add extra garlic, or increase the baking time, or something.
I didn’t follow this recipe. It started out as Tortilla Soup with Pinto Beans, and I transformed it into Fiesta Black Bean Soup. We didn’t have pinto beans and I didn’t feel like making tortilla strips. Plus creativity. End of story.
Start out with half an onion and two garlic cloves. Gotta love garlic.
Chop the onion and mince the garlic. Saute with a little oil.
Now add diced (or crushed) tomatoes, diced green chilies, and a couple of cans of chicken broth.
Yeah. I know. It looks boring.
Not boring for long. We are getting black beans. Can anything be boring if it has black beans?
I love these babies. I used to think they looked like little beetles. Delicious beetles.
Rinse and drain them and add them to the soup.
You’re thinking, “It looks just as boring as it did before she added the beans.”
It does. But there are beans swimming in this soup now. Before there were no beans swimming in the soup.
Proof? Here is proof.
Add all your favorite seasonings: salt, pepper, garlic powder, onion powder, oregano, cumin, sugar, chili powder, and lime juice.
Lime juice. I really added it. But don’t tell anybody. Nobody else knows.
I wanted it a little thicker somewhere around this point, so I mixed a little cornstarch and water to add to the soup. I think it helped a little.
Now for the fun.
Your eyes aren’t deceiving you. It really is spinach. And you’re going to add it to the soup. Chop it up.
And, right before you serve the soup….
…add the spinach.
Evil laugh followed by an evil chuckle.
Let it cook down. You can’t even tell it’s spinach. That’s the beauty of it. You’re getting your Vitamin K and you can’t even tell.
Right. Time to serve it.
Grated pepper jack cheese. Mmmmm….
And chopped avocados. Have I mentioned how much I love avocados?
And a little sour cream.
Here you go!
And there you have it, folks. Fiesta Black Bean Soup.
Here’s the full recipe.
Fiesta Black Bean Soup
1/2 onion, chopped
2 garlic cloves, minced
2 T. oil
15. oz diced or crushed tomatoes
3 whole green chilies, diced or 1 can (4 oz.) diced green chilies
2 cans chicken broth
2 cans black beans, rinsed and drained
1/2 tsp. each salt, garlic powder, onion powder, oregano, cumin, sugar
1/4 tsp. black pepper
1 tsp. chili powder
2 tsp. lime juice
2 tsp. cornstarch
1/3 cup water
4 cups fresh spinach, chopped
In a medium-large saucepan, Saute onions and garlic until onions are crisp-tender. Add diced tomatoes, green chilies, chicken broth, black beans, and seasonings. In a separate bowl, combine cornstarch and water. Add to the soup. Cook until thickened and bubbly. Add spinach; cook and stir until spinach is wilted. Serve immediately with cheese, avacados, and sour cream. Serves: 6-8 people
P.S. This soup should be called just Black Bean Soup. But that sounded too boring. So now it’s Fiesta Black Bean Soup. Does that sound a little better?
Oh yes. A little cilantro would be perfect in this soup. However…
You guessed it. I didn’t have cilantro.