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“YUM!! This is our new favorite soup at our house. I love it because I can cook once and eat several different meals from it. The first night we eat it as suggested. The next night I stir in Tostito's Queso and or any leftover taco meat I have in the freezer. I''ve even used it in a casserole by layering corn tortillas, cream of chicken soup with 1/2 cup sourcream stirred in, the soup with meat added, then topped with cheese or Queso. We don't like food that is really spicy, so this soup has a mild kick to it. Diced tomatos with Chipotle peppers are available in brands such as Red Gold or Best Choice. This is my version of Rachael Ray's Black Bean Stoup.”

Ingredients Nutrition


  1. In dutch oven saute, celery and onions in olive oil. Cook 3 to 4 minutes, then add red peppers and continue to cook. Add Garlic and saute until lightly golden brown. Stir in green chilies. Drain 3 cans of beans and add them. With remaining undrained can, pour contents into small bowl and mash beans with a fork; add to the pot. Add cumin, bay leaf, salt and pepper. Add stock and tomatoes and bring to a bubble. Reduce heat and simmer 15 minutes over low heat.
  2. Serving Suggestion: Place crushed tortilla chips in bowls pour soup over. Top with desired condiments such as: sour cream, scallions and cheese.

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