Hatch Green Chile and Black Bean Soup Recipe
This Hatch Green Chili and Black Bean soup is ready in less than a half hour, and is a deliciously filling weeknight meal that packs a nutritional punch. It also makes great leftovers!
Ingredients
- 4 Cans Black Beans, drained
- 1 16 ounce Carton Vegetable Stock
- 2 Medium Hatch Chilies, diced May substitute poblano, jalapeno, Anaheim, or canned chilies, or a combination of these.
- 1 Large Onion, diced
- 4 Cloves Garlic, minced
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1/4 Teaspoon Red Chili Flakes Optional
Instructions
- Saute chiles and onion in a stock pot over medium heat until soft.
- Add garlic and saute for one minute longer.
- Add black beans and stock.
- Add salt, black pepper, and red chili if using.
- Bring to a simmer and simmer for ten minutes.
- Puree using a hand blender, or pour soup carefully into a regular stand blender. Be very careful - soup is hot!
- Serve hot, and top with more diced onion and chili, goat cheese, yogurt, sour cream, or other desired topping.