New Mexico Black Bean Soup

Diane Friederich

By
@kitchenologist

One of the first real vacations I ever had was to the state of New Mexico. There, I traveled the corners and discovered the cuisine. I loved all of the new flavors that I was introduced to. Since then, I've made some fantastic recipes that were inspired by the memories of that vacation and shared with the people I love. This full-flavored, smoky, spicy soup is one to keep, and I hope it will take you to New Mexico, even if you've never been there!


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Rating:

Comments:

Serves:

6=8

Prep:

30 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

1 lb
bacon, cooked and crumbled
3 large
jalapeno peppers (can be prepared ahead, see step 1)
1/2 small
vidalia onion, peeled and chopped
1 large
celery stalk with leaves, chopped
3 small
sweet mini tri colored peppers
2 clove
garlic, minced
2 large
roma tomatoes, seeded and diced
2 c
chicken broth
1 can(s)
(15 oz) fire-roasted crushed tomatoes
1/4 c
ketchup
2 tsp
reduced sodium worcestershire sauce
3/4 tsp
ground cumin
1 tsp
hot new mexico green chile powder (or 3 canned whole chopped green chiles)
1/2 tsp
mexican oregano
1 small
fresh yellow (uncooked) corn tortilla, finely cut/shredded
2 can(s)
(15 oz.) black beans, drained not rinsed
1 can(s)
drained nibblets sweet corn (or fresh cut corn from cob, with milk from cob)
1 bunch
cilantro, fresh (chopped)
1 small
lime, cut in half (for juicing at end of cooking)

Directions Step-By-Step

1
Char jalapeno chiles on stovetop, barbecue or broiler until blackened. Quickly store in a tight paper bag to steam. These should be ready to peel in 10 minutes. Peel off blackened, blistered skin of pepper. Jalapeno chiles can be made ahead the preceeding day.
2
Using a large dutch oven, spray bottom lightly with cooking spray.
3
Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
4
Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
5
Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
6
Gently stir in beans, finely shredded tortilla, and corn.
7
Simmer for 30 minutes.
8
After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
9
Squeeze fresh lime juice into pot (or bowl) just before serving.
10
Serve warm. Can be served chunky, or if desired, pureed to smooth texture. Garnish: sour cream, shredded cheese, chives and/or more cilantro if desired.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Southwestern
Dietary Needs: Dairy Free, Soy Free
Other Tag: Quick & Easy