Black Bean Soup

25 Min.
40 Min.
4-6
Ingredients
6
ounces chorizo
6 ounces chorizo
½
cup finely chopped yellow onion
½ cup finely chopped yellow onion
1
large carrot, peeled and finely diced (about ¾ cup)
1 large carrot, peeled and finely diced (about ¾ cup)
4
cups water
4 cups water
1
tablespoon Better Than Bouillon® Chili Base
1 tablespoon Better Than Bouillon® Chili Base
1
tablespoon Better Than Bouillon® Vegetarian No Beef Base
1 tablespoon Better Than Bouillon® Vegetarian No Beef Base
2
(16-ounce) cans refried black beans
2 (16-ounce) cans refried black beans
1
tablespoon canned, diced, hot green chilies (may substitute with mild)
1 tablespoon canned, diced, hot green chilies (may substitute with mild)
2
cups shredded Cheddar cheese
2 cups shredded Cheddar cheese
1
large bag tortilla chips
1 large bag tortilla chips
2
jalapeños, rinsed and sliced
2 jalapeños, rinsed and sliced
Directions
  1. In a soup pot, over medium-low heat, add chorizo, stirring continually until done, about 5-10 minutes.
  2. Add onion and carrot, cook and stir until the onion is tender.
  3. Add water, whisk in Chili and No Beef Bases until dissolved.
  4. Add refried beans, diced green chilies and tomatoes, whisk to combine. Bring to a boil.
  5. Reduce heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally.
  6. Garnish with shredded cheese, crushed tortilla chips and fresh jalapeño slices.
Serve with tortilla chips, guacamole and salsa.

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