Tex-Mex Bean Soup

"I'm neither Texan nor Mexican and I can't claim this to be a real Tex-Mex dish, but it definitely has that taste to it. I had black bean soup in mind when I was experimenting and came up with this. Enjoy!"
 
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Ready In:
30mins
Ingredients:
12
Serves:
4-6
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ingredients

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directions

  • In a soup pot, cook onion, celery, and red bell pepper until softened. Add garlic for last minute so it doesn't burn.
  • Add chicken broth and bring to a simmer. Simmer for 10 minutes.
  • Add cumin and half of the beans and heat through. At this point you may wish to mash or puree the mixture in the pot a bit.
  • Add the rest of the beans and heat through.
  • Dissolve the cornstarch in the water and add to the pot. Heat until slightly thickened.
  • Add Herdez Chipotle Salsa. You may want to start with two teaspoons and add more according to how spicy you like your food. I like 6 teaspoons.
  • Salt to taste.
  • You may want to serve this soup with cheddar cheese and sour cream on top. Enjoy!

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