Ingredients
Soup Ingredients
- 1 can black beans, drained (do not rinse)
- 8 oz red salsa (jarred or fresh, pico de gallo also works)
- 1 cup vegetable stock (more if needed for thinning)
Cheesy Dippers
- 2 six-inch corn tortillas
- 1/2 cup grated cheddar or Mexican blend cheese
- Very thin layer of cooking oil (for frying tortillas)
Instructions
- Blend the Soup: Place the drained black beans, red salsa, and 1 cup vegetable stock in a blender. Blend until smooth or leave some chunks depending on preference. Add extra vegetable stock to achieve desired soup thickness.
- Heat the Soup: Pour the blended soup into a saucepan and heat over medium heat, stirring regularly to prevent sticking and to warm evenly.
- Prepare Cheesy Dippers: Heat a nonstick pan over low-medium heat with a very thin layer of oil. Place one tortilla in the pan, sprinkle evenly with grated cheese, then cover with the second tortilla or fold the tortilla over if using one. Cook until the tortilla softens and is pliable, then flip carefully and continue frying until both sides are golden and the cheese melts.
- Serve: Ladle the hot soup into bowls. Add any preferred garnish such as fresh herbs or a dollop of sour cream if desired. Serve alongside the crispy cheesy tortilla dippers for dipping.
Notes
- Do not rinse the black beans to retain maximum flavor and nutrients.
- Adjust the amount of vegetable stock to achieve your preferred soup consistency.
- For a spicier soup, use a salsa with added heat or add a pinch of chili powder.
- The cheesy dippers can be made with flour tortillas if preferred, but corn tortillas provide authenticity and flavor.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Blending
- Cuisine: Mexican
- Diet: Vegetarian
