This Black Bean and Green Chile Soup is made from pantry staples in under 30 minutes!
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Most days I never know what to make for lunch. I end up scrounging around for dinner leftovers (my fav). I really don’t like cold sandwiches, but prefer a salad or something hot.
My 4-year-old prefers anything that involves a tortilla. Luckily she’s good about eating vegetables, so I figure it evens itself out in the end.
If I’m feeling on top of things at the point in the day or if hubs is coming home for lunch, I have a handful of soups in my stash that only take 20 minutes or so. And require very little (if any) chopping.
I threw this one together and purposefully used dried minced onion and garlic powder instead of their fresh counterparts because this soup is something that I would make for lunch. Or for a super-quick emergency dinner. And I like to give you recipes that require little effort.
By the way, I love that I get to use my homemade taco seasoning for this! Have you tried it? It’s pretty dang awesome.
What are your dinner go-to’s? I could use some inspiration!
If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!
Quick Black Bean & Green Chile Soup
Talk about a quick dinner that's pantry-friendly! The spinach is optional, but I like to toss vegetables into our meals as often as I can. And spinach hides really well in things like this!
Ingredients
- 4-5 cups black beans (about 3 cans, rinsed and drained)
- 4 1/2 cups chicken stock, divided (about 2 14-ounce cans)
- 2 big handfuls baby spinach
- 1 4-ounce can diced green chiles
- 1 Tablespoon dried minced onion
- 1 Tablespoon taco seasoning
- 1/4 teaspoon garlic powder
Instructions
- Put everything into a medium-sized pot, reserving 1/2 cup of the chicken stock. Bring to a gentle simmer and cook for about 10 minutes. Use an immersion blender to blend the soup to your liking. (Or a blender.) Taste and add salt as desired. Add the reserved chicken stock to thin it out if it needs it.
- Ladle into bowls and garnish with lime wedges, chopped fresh cilantro, and crumbled cotija or feta cheese.
Notes
Nat's Note: I make my own unsalted beans and chicken stock, so I added about 3/4 teaspoon of salt to this, but if you're using commercial chicken stock and beans, you won't need that much. (Or any.)
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Sarah
Wednesday 6th of February 2013
We've started having soup on Sundays. I love it. I can come home from church and throw some veggies in a pot while my husband is in a meeting, and then cut some bread and we're good. Hot soup and rolls! Yum!
Amy
Sunday 3rd of February 2013
I made this for lunch today and for "ready made" lunches for me this week! It was amazing. Thank you.
Erika @ The Hopeless Housewife
Wednesday 23rd of January 2013
Black bean soup is so comforting and this looks so delicious!
Meghan
Wednesday 23rd of January 2013
Amazing! Made this tonight after an exhausting day and it was perfect for the weather, quick and delicious. I didn't have taco seasoning so improvised a little, but I'm sure it was similar. I used lime juice and feta to garnish. Favoriting this and highly recommend for when you're feeling tired.
Natalie Perry
Wednesday 23rd of January 2013
So glad you liked it!
Naomi
Wednesday 23rd of January 2013
Does the chili in this give much of a kick? Or would my 13month old and heat averse hubby be ok? I made your cheesy tomato-vegetable soup for lunch on Monday and my little lady couldn't get enough! We seem to be on a bit of a Perry's Plate kick over here at the moment :)
Natalie Perry
Wednesday 23rd of January 2013
Hi Naomi! It does have a kick, but I think it's from the cayenne. If you're worried about sensitive eaters, I'd leave out the cayenne and completely seed the jalapenos. (Or leave those out, too.)