When the temperature dips in the single digits this soup is my new go-to. Not only warm because its soup, but it's got the perfect amount of spice to keep your insides warm and your tastebuds satisfied! BONUS it only takes 20 minutes to make and is budget friendly! Batch make this one and freeze for when you need a quick lunch or side to your dinner.
2cupsstock/ bone brothor broth/ stock of choice (vegetable, chicken, beef)
1/2tbspdried oregano
1tbsp chili powder
1tbspcumin
1tspcoriander
1/2tspchipotle chili powderadjust depending on how spicy you like ie
1/2tspSea saltadd more to taste once it cools
1avocadooptional for garnish
1bunchcilantrooptional for garnish
Instructions
In large stock pot saute olive oil, onion, red pepper and garlic for 3 minutes on medium heat.
Add can of tomatoes and all of the spices (oregano, chili powder, cumin, coriander, chipotle chili powder and salt) stir to combine.
Add only 1 can worth of the black beans and 2 cups broth to stock pot and bring to a simmer for 8-10 minutes then turn off heat.
Using high speed or immersion blender blend to desired consistency. Add in second can of beans to blended soup and stir to combine. Reheat on low and then optional to serve up with avocado and chopped cilantro!