new mexico black bean soup

Name: New Mexico Black Bean Soup
Prep time: 30 min
Cook time: 40 min
Yield: 6
Cuisine: Southwestern
Ingredients: 1 pound(s) 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(s) garlic, minced; 2 large roma tomatoes, seeded and diced; 2 cup(s) chicken broth; 1 can(s) (15 oz) fire-roasted crushed tomatoes; 1/4 cup(s) ketchup; 2 teaspoon(s) reduced sodium worcestershire sauce; 3/4 teaspoon(s) ground cumin; 1 teaspoon(s) hot new mexico green chile powder (or 3 canned whole chopped green chiles); 1/2 teaspoon(s) 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(es) cilantro, fresh (chopped); 1 small lime, cut in half (for juicing at end of cooking)

9 Pinches 3 Photos

Diane Friederich

Temecula, CA

Updated on Feb 7, 2016

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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This full-flavored, spicy, smoky, black bean soup is full of vegetables (shhhh, and bacon)! It's a fantastic, satisfying meal that can pleases kids and adults alike. It is a one-pot wonder that will leave you, your family and guests yearning for more!

prep time 30 Min

cook time 40 Min

method Stove Top

yield 6 =8

Ingredients

1 pound 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 cloves garlic, minced
2 large roma tomatoes, seeded and diced
2 cups chicken broth
1 can (15 oz) fire-roasted crushed tomatoes
1/4 cup ketchup
2 teaspoons reduced sodium worcestershire sauce
3/4 teaspoon ground cumin
1 teaspoon hot new mexico green chile powder (or 3 canned whole chopped green chiles)
1/2 teaspoon mexican oregano
1 small fresh yellow (uncooked) corn tortilla, finely cut/shredded
2 cans (15 oz.) black beans, drained not rinsed
1 can 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)

How To Make new mexico black bean soup

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.

Step 2

Using a large dutch oven, spray bottom lightly with cooking spray.
Step 3

Saute' onion, celery, sweet chopped tri-color mini peppers, & minced garlic in pan until just soft.
Step 4

Add cooked bacon, chopped roma tomatoes, broth, crushed tomatoes, ketchup and worcestershire sauce.
Step 5

Stir in spices & chile: cumin, chiles (jalapeno & green), and oregano.
Step 6

Gently stir in beans, finely shredded tortilla, and corn.
Step 7

Simmer for 30 minutes.
Step 8

After the first 15 minutes of simmering, stir in chopped cilantro and continue for 15 minutes.
Step 9

Squeeze fresh lime juice into pot (or bowl) just before serving.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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