Quick Black Bean and Green Chile Soup
Most days I never know what to make for lunch. I end up scrounging around for dinner leftovers (my fav). I really don’t like cold sandwiches, but prefer a salad or something hot.
My 4-year-old prefers anything that involves a tortilla. Luckily she’s good about eating vegetables, so I figure it evens itself out in the end.
If I’m feeling on top of things at the point in the day or if hubs is coming home for lunch, I have a handful of soups in my stash that only take 20 minutes or so. And require very little (if any) chopping. (Cheesy Tomato-Vegetable Soup and Quick & Healthy Pizza Soup are my favorites.)
I threw this one together and purposefully used dried minced onion and garlic powder instead of their fresh counterparts because this soup is something that I would make for lunch. Or for a super-quick emergency dinner. And I like to give you recipes that require little effort.
By the way, I love that I get to use my homemade taco seasoning for this! Have you tried it? It’s pretty dang awesome.
What are your dinner go-to’s? I could use some inspiration!
- 4-5 cups black beans (about 3 cans, rinsed and drained)
- 4 1/2 cups chicken stock, divided (about 2 14-ounce cans)
- 2 big handfuls baby spinach
- 1 4-ounce can diced green chiles
- 1 Tablespoon dried minced onion
- 1 Tablespoon taco seasoning
- 1/4 teaspoon garlic powder
- Put everything into a medium-sized pot, reserving 1/2 cup of the chicken stock. Bring to a gentle simmer and cook for about 10 minutes. Use an immersion blender to blend the soup to your liking. (Or a blender.) Taste and add salt as desired. Add the reserved chicken stock to thin it out if it needs it.
- Ladle into bowls and garnish with lime wedges, chopped fresh cilantro, and crumbled cotija or feta cheese.
Nat's Note: I make my own unsalted beans and chicken stock, so I added about 3/4 teaspoon of salt to this, but if you're using commercial chicken stock and beans, you won't need that much. (Or any.)